Raspberry Cream Filling - Recipe Helpers Forum

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Raspberry Cream Filling

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Raspberry Cream Filling

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Yield: 2 pounds

Ingredients:

14 ounces Traditional French Buttercream
12 ounces Pastry Cream (Crème Pâtissière)
5 ounces Raspberry purée
1 ounce Raspberry compound

Instructions:

1. Cream the French Buttercream until light and fluffy. Set aside.

2. Combine the Pastry Cream, raspberry purée and raspberry compound.

3. Delicately fold the pastry cream into the French Buttercream. Use immediately.

Notes: Method: Stirred Custard

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