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Absolutely stunning cream pies! You won’t believe how easy they are to create.
24 miniature pie crusts, prebaked
1 package patisserie cream powder
10 liquid ounces (300 milliliters) cold water
1/2 teaspoon Gefen Lemon Extract
10 ounces (280 grams) sugar
5 ounces (140 grams) egg whites (5 medium egg whites)
pinch salt
drop lemon juice
2 tablespoons Gefen Cornstarch
piping bag
large star-shaped decorating tip
large star-shaped decorating tip and #left-side12 round decorating tip
igniter
Following instructions on package, prepare patisserie cream: Pour contents of package into mixer, add all of the cold water and beat for two minutes until cream is thick and yellow. Add lemon extract and mix well. (For a more lemony taste, add more extract.)
Transfer patisserie cream into a piping bag fitted with a #12 round decorating tip. Drizzle cream into each mini-pie crust almost to the rim. Freeze 10 minutes until firm.
Yields 24 mini-pies.
To prepare Swiss meringue, beat sugar and egg whites in a metal bowl. Place mixing bowl over a pot filled with boiling water. (Do not allow the mixing bowl to touch the water.) Place pot over medium flame.
Using steam from the pot, heat egg whites and sugar. With a hand beater, beat mixture until warm and translucent. Transfer hot meringue mixture into a dry mixing bowl. Add salt and lemon juice. Beat until stiff and shiny. Add cornstarch and continue mixing for one more minute.
Transfer meringue to a piping bag fitted with a star tip and squeeze a swirl of meringue onto each mini-pie. Using igniter on medium power, lightly toast the meringue until golden, being careful not to burn it. The cream should now have a marshmallowy texture. Serve immediately.
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Does the recipe say yolks instead of whites?
It hardly seems possible for yolks and sugar to be beaten up to a stiff shine mixture like the one in the picture.
Moreover, meringues are generally made with egg whites…