Questions tagged [filling]

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Refrigerate Cookie Filling with heavy whipping cream?

Is it necessary to refrigerate cookies that have been filled with icing of heavy whipping cream, butter, and milk chocolate chips?
Karen's user avatar
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2 votes
1 answer
242 views

How to fill a burnt basque cheesecake

I would like to bake a burnt basque cheesecake with a raspberry sauce filling. My searching, guessing and ChatGPT query suggests: Making the sauce first, as thick as possible, the mixture thick, too ...
Matt W's user avatar
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1 vote
1 answer
989 views

How to prevent butter-based filling to spread out from rolled/knotted pastries?

When making Swedish cinnamon rolls (kanelbullar), or any similar rolled/knotted pastries, I have an issue with the filling oozing out of the pastry when baking it. Recipes are calling for a filling ...
Lescurel's user avatar
  • 454
1 vote
2 answers
746 views

My eclair filling is very runny. How do I make it thick enough?

I tried this eclair recipe. I bought a pastry bag with a set of nozzles (never used it) and embarked on it. My nozzles were a bit tiny, it turned out, but the real problem was the filling. Boy, was it ...
Sergey Zolotarev's user avatar
0 votes
3 answers
2k views

Baking muffins filled with cream cheese frosting instead of cream cheese filling

I wanted to make 'stuffed' carrot cake muffins. I checked a few recipes, like (carrot cake muffins with cream cheese filling), (stuffed carrot cake muffins) or (carrot cheesecake muffins), just to ...
M.K's user avatar
  • 1,421
19 votes
4 answers
4k views

How to adequately secure a liquid filling in a piece of pastry?

I mixed peanut butter, chocolate, heavy cream, honey and froze it in an ice cube mold. Then I put those cubes into dough and baked at 180°C for 15 minutes. The dough is great, the filling is good, but ...
Sergey Zolotarev's user avatar
1 vote
0 answers
656 views

A white yellowish filling in my sausage

What is the filling in my sausage? I am thinking fat. What do you think?
cookingstuff's user avatar
2 votes
0 answers
154 views

Can cornstach break down in a filling by over heating or over stirring when baking a meringue pie?

My cream pie fillings are very inconsistent when making meringue pies. I've read that over stirring cornstarch thickened mixtures can cause them to break down when cooled. I've also read that over ...
Tamara CClardy's user avatar
0 votes
1 answer
287 views

Making a cremeaux lighter with whipped cream. Is there a name for this?

Making a cremeux lighter with whipped cream. Is there a name for this? I used this method to make a lighter filling and it was great. I know diplomat cream is similar but I was just wondering if there'...
Jane Wilkie's user avatar
1 vote
3 answers
277 views

Chinese dumplings vegetarian style - mushrooms raw or cooked?

I recently started making Chinese steamed dumplings (Jiaozi) with cabbage and beef mince. In this version I simply mix together all the ingredients for the filling (cabbage, onion, beef) when they're ...
dmaj7's user avatar
  • 13
3 votes
2 answers
626 views

Freezing sandwiches for toasting at work

There's a sandwich press at my work and I'm trying to think of a way I can meal prep sandwiches for the whole week in one go. I'm thinking freezing them is the best bet, but I want them to be healthy ...
impo's user avatar
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1 vote
1 answer
371 views

How do I make a cookie with a cream filling (similar to an Oreo filling)?

I want to make a cookie stuffed with the cream filling you find in an Oreo. I've seen a few cookie sandwich recipes that use a filling made with butter. My question is, since this filling will be ...
Alti's user avatar
  • 135
1 vote
0 answers
75 views

How do you make buns hollow inside for filling? [duplicate]

Chinese and Korean filled buns are my family's favorite. I've succeeded in making soft breads but never know how to make the buns hollow to inject a cream inside. I know that some recipes simply put ...
Anonymous's user avatar
0 votes
2 answers
64 views

Can fermented products (yoghurt, creme fraiche etc) be added to a ravioli filling?

If not, why not? (From a science point of view if possible :))
Ilya Grushevskiy's user avatar
1 vote
1 answer
301 views

What going to happen to Dulche De Leche during baking?

Dulche De Leche is condensed milk that boiled already. But what if put it in something that going to be boiled or baked. How it's going to be, how it's going to taste like? Do people do it?
R S's user avatar
  • 449
6 votes
1 answer
3k views

How do I make this no bake tart filling less runny?

I made this tart for the first time: https://www.taste.com.au/recipes/mango-passionfruit-australia-day-tart-recipe/xr2rx1q4?r=recipes/australiaday&c=9336f356-56fb-44e5-8053-e711fe431650/Australia%...
Elle's user avatar
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1 vote
1 answer
163 views

Any strategies or tips on how to make juice into creams for filling cakes?

So Custard powder and Custard are both expensive where I am from. My mom is looking for ways to do creams to put inside pastries. Currently, what I do is use Fresh Milk, melted butter and some ...
Fish Cake 's user avatar
5 votes
2 answers
1k views

How to thicken a sour cream-based pastry cream?

I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream and sweetened condensed milk. The cream, ...
ChrisN's user avatar
  • 51
1 vote
0 answers
169 views

Butterscotch Pie setting

I am using a recipe taken from this Recipe for Butterscotch Pie recipe. I will post a picture below as well. The main ingredients for the pie are 2 3.4 ounce instant butterscotch pudding mixes with ...
DanSchneiderNA's user avatar
2 votes
1 answer
272 views

How to make raspberry donut filling [closed]

How do I duplicate the raspberry flavored jelly filling of Dunkin Donuts jelly donuts?
Vince Baker's user avatar
1 vote
1 answer
127 views

Pie Filling temperature [duplicate]

I made a large batch of strawberry rhubarb pie filling and apple pie filling. How long can it sit out on the counter and at what temperature has it spoiled?
Judy Balunda's user avatar
5 votes
2 answers
234 views

Hungarian name for jam-walnut filling

I used to know someone who was born in the 1910s and raised in Budapest, who made a filling for blintzes out of jam and ground walnuts. I now know someone (unrelated to the first person) who was born ...
msh210's user avatar
  • 1,360
0 votes
0 answers
119 views

Why does my vanilla cream filling soften my copycat Oreo sandwich biscuits?

My filling is low sugar and I use oil, not butter or shortening. Edit: Filling ingredients 500 grams cashew nuts 333 grams milk powder 175 grams confectioner's sugar about 120 ...
Backyard Chef's user avatar
0 votes
1 answer
306 views

How do I fix crystallized butter cream filling made with ghee?

I made 9 times this recipe for filling Brave Tart's Homemade Oreos. I made it exactly as the recipe stated, but even after 15 minutes in the stand mixer, it was grainy and chunky, not creamy. I ...
user21291's user avatar
  • 145
3 votes
1 answer
12k views

Can I bake Nutella?

I'm wanting to use Nutella in my cookies. However, I'm not sure if it's okay to bake Nutella under these conditions: Undiluted – I wouldn't mix the Nutella with any other ingredients Not exposed – ...
Luke's user avatar
  • 133
4 votes
2 answers
152 views

How to stitch up filled fish?

I would like to fill a medium sized fish (rockfish) with a pesto like marinade and broil it. Could I use very slim chicken wire to wrap a couple coils around the fish to keep the filling in or should ...
amphibient's user avatar
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1 vote
1 answer
170 views

How to make a gooey apple pie?

I really love the gooey consistency of frozen pies. i would like to replicate that texture in my home made recipes. Does anyone know a method of preparing the filling that would accomplish this? I ...
The_Tough_Brets's user avatar
1 vote
0 answers
283 views

Potato starch as a pie thickener? [duplicate]

Can I use potato starch as a thickener for pie filling? From what I see it's not supposed to boil, but I cannot avoid this with pies. (I've tried it with a fruit pie and it doesn't seem to thick it ...
Mikhail Edoshin's user avatar
1 vote
2 answers
222 views

Creating a specific cream for a cake?

My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But she doesn't exactly know how to make the ...
hulkingtickets's user avatar
-1 votes
1 answer
854 views

Could all types of filling be used as macaron filling?

I've done a lot of research about French macarons recently and figured (every single recipe has a sentence describing macarons as finicky) the amount of ingredients for macaron shells cannot be ...
Gigili's user avatar
  • 1,773
4 votes
1 answer
354 views

Non-melting fruity filling for cookies

I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for reference, the original Russian recipe uses a ...
isagalaev's user avatar
  • 153
1 vote
1 answer
827 views

Rolled marzipan as cake filling?

Do people ever use rolled marzipan as a layer between cake layers frosted in buttercream?
Di Bar's user avatar
  • 229
3 votes
2 answers
1k views

Can you thicken a pudding just by reducing?

Pretty simple question I hope. I am trying to recreate a recipe I made several years ago using heavy cream, lindemans framboise lambic, raspberry puree, and sugar. I don't recall using any thickeners -...
Matthew's user avatar
  • 3,362
1 vote
2 answers
769 views

How to "fill" a cake made from a cupcake recipe

I have several cupcake recipes. I know it's easy to convert to a cake (just adjust baking time and figure out correct pan size). My question is many of the cupcake recipes have a filling that is (...
Brooke's user avatar
  • 1,404
12 votes
4 answers
371 views

Low Hassle, Knead-Free Doughs

I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes ...
Skyler's user avatar
  • 417
4 votes
1 answer
11k views

Filling vs Frosting

What's the difference between filling and frosting? Does filling mean filling inside layers of a cake and frosting is covering the outside of the cake?
Divi's user avatar
  • 4,786
1 vote
1 answer
219 views

How do you get this pie top?

So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this done in general?
ShivamD's user avatar
  • 305
2 votes
1 answer
129 views

Will lowfat cream cheese keep filling from setting?

I made a cream pie filling out of 1 can sweetened condensed milk, 1 block cream cheese and 1 large cool whip. While it tasted fantastic, it did not set. I did use lowfat cream cheese and wonder if ...
user23699's user avatar
5 votes
1 answer
548 views

What is the enzyme that makes apples's pectin heat resistant? And can it be added to other fruits to achieve similar results?

In some recipes for apple and cherry pie, it is suggested to pre-cook the filling at low temperature in order to make pectin heat resistant and so preserve the shape and structure of the fruit. This ...
CarrKnight's user avatar
3 votes
2 answers
3k views

When making filled cupcakes, is it possible to bake a custard filling in it?

I'm about to make filled cupcakes for the first time. It'll be this cupcake from Ming Makes Cupcakes. The filling is basically lemon curd, i.e. a custard. Most tutorials on making filled cupcakes ...
millimoose's user avatar
6 votes
2 answers
32k views

Cinnamon Roll Filling

There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and butter while the opposing view states that ...
John's user avatar
  • 268
3 votes
1 answer
1k views

How do I prevent filled pretzels from blowing out?

A little while ago I made cream cheese and jalapeno filled pretzels. I used a standard, mall-style, pretzel dough. The filling was cream cheese, cheddar cheese, and minced jalapenos. The dough ...
Sobachatina's user avatar
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