spirit65
Joined:
Apr 16, 2010
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Birthday:
Sep 9, 1964 (Age: 54)
Location:
Thornton, Ontario
    1. spirit65
      spirit65
      I've been playing with a cream custard filling for cannolis and it is too runny. Can someone please post a bakery recipe so that this does not happen. I have used cornstarch and flour and it still runs out. This is not to be confused with ricotta filling. Any suggestions would be great...I'm wondering if they fold in whip cream before filling cannoli shells...also does it make a difference with skim milk versus whole milk? Thanks...I will perfect this cream if it's the last cream puff I eat...
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  • About

    Birthday:
    Sep 9, 1964 (Age: 54)
    Location:
    Thornton, Ontario
    Exp:
    Cook At Home