Where is the cream filling?
Well of course everyone knows that the cream filling is within the wonderous little treats that the Hostess Company produces. Such examples would be Hostess Cupcakes, Hostess Ho-Hos, and Hostess Twinkies. You may think the cream filling is inside of other yummy treats such as Ding Dongs or one of the numerous Little Debbie snacks, but let me inform you... they are fakes! (But still good to eat) == More Filling?== To better answer your question, the cream filling is on the inside of a delicious pie or cake. Placing it on the outside would just be messy.
All the chocolate cream pies I've made started by cooking the crust with no filling, cooking the chocolate filling separately and then filling the pie. The whole thing is then chilled so the filling sets. So you don't actually cook the pie. The shell cooks for about 10 minutes, the filling cooks about 10 minutes.
What are memories of Ergo's Bakery from about 1930 to 1972 in Roseland just off of 111th in Chicago?
A pie is either a single or double crust baked item. A short crust, without leavening is put in a dish and filled with a filling. Usually a fruit filling and baked. The filling may be a cream based in which case the crust is baked first and then the filling is put in . Most fruit pies have a top crust. ANS2: The crust and fruit filling. or any other filling to be exact.
Pastry cream can be used for a variety of uses. Specifically it can be piped into items like cream puffs and eclairs to create a creamy filling. Pastry cream is also an essential ingredient in "diplomat cream"- a mixture of pastry cream, whipped cream, gelatin, and flavoring. This type of cream can be used in items like Napoleons and fruit tarts.
Heavy Cream or Heavy "Whipping" Cream has 36 - 40% butterfat and when whipped it holds its form and doubles in volume. Heavy cream is used for filling and decorating pastries . Whipping Cream has a butterfat content of 30%. It whips but not as well as heavy cream, and will not hold its form long. Good for fillings but does not hold up well for piping. Read more: http://www.joyofbaking.com/Cream.html#ixzz0r85wSOOp whipped cream is whipped cream…
For pies made in pie plates, a crust lines the pan, a filling is added and the pie is baked. For cream pies, the crust is cooked through and then the filling is added and the pie is cooled. Some pies are fried. In this case the crust is folded over the filling and the edges are sealed and then the pie is fried.