Automatic pastry Injector – BRAND NEW!!!

RECIPE & FILLING IDEAS – Automatic pastry Injector:

Chocolate Custard

• Place 2 ounces chopped bittersweet chocolate in a medium bowl. Set a fine-mesh sieve over the bowl and set aside. Whisk together 4 large egg yolks, 6 tablespoons granulated sugar, and ¼ cup cornstarch in another medium bowl.
• Combine ¼ cup cocoa powder and ½ teaspoon kosher salt in a medium saucepan. Gradually whisk in 1 cup whole milk and 1 cup heavy cream. Bring the mixture to a simmer over medium heat, whisking occasionally. Ladle about ¼ cup of the hot milk mixture into the yolk mixture and whisk to combine. Repeat until the milk mixture is fully incorporated and the mixture is smooth. Return the mixture to the saucepan and bring it to a boil over medium heat, whisking constantly. Let the custard boil for 1 minute.
• Strain your custard through the sieve into the bowl. Let stand for 1 minute, then whisk the custard and the chocolate until smooth. Let cool slightly, then cover with plastic wrap, making sure the plastic touches the surface of the pudding. (This will inhibit the formation of a skin.) Refrigerate until ready to use. Makes about 2½ cups.

Spiced Pear Compote

• Combine 4 cups peeled, diced pear, ¼ cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon freshly ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon kosher salt in a medium pot over medium heat. Cook, stirring and crushing the fruit, until the pears have broken down and the mixture is thick, 8 to 10 minutes. Stir in 1 teaspoon apple cider vinegar.
• Transfer the compote to a bowl. Let cool slightly, then cover with plastic wrap. Chill to room temperature before filling the donuts. Makes about 2½ cups.

Quick Raspberry Peach Jam

• Combine 2 cups peeled, finely chopped frozen peaches, 2 cups frozen raspberries, 1 vanilla bean, split and seeds scraped, ½ cup sugar, 3 tablespoons cornstarch, and ⅛ teaspoon kosher salt with 2 tablespoons of water in a medium pot over medium heat. Cook, stirring and crushing the fruit, until the mixture is thick, 8 to 10 minutes.
• Transfer the jam to a bowl. Let cool slightly, then cover with plastic wrap. Chill to room temperature and remove vanilla bean before filling the donuts. Makes about 2½ cups.

Lime Curd

• Set a fine-mesh sieve over a bowl and set aside.
• In a medium saucepan, combine 1 cup granulated sugar, 1 tablespoon lime zest, ¾ cup fresh lime juice, 10 large egg yolks, and ⅛ teaspoon kosher salt.
• Add 8 tablespoons unsalted butter and cook the mixture over medium heat, whisking constantly, until the butter has melted and the mixture is thick enough to coat the back of a spoon, 6 to 8 minutes. Do not bring the mixture to a boil.
• Pour the curd through the sieve into the bowl. Let cool slightly, then cover with plastic wrap, making sure the plastic touches the surface of the curd. (This will inhibit the formation of a skin.) Refrigerate until ready to use. Makes about 2½ cups.

Pumpkin Cream

• Set a fine-mesh sieve over a bowl and set aside. In another medium bowl, whisk together 4 large egg yolks, 3 tablespoons cornstarch, ½ cup brown sugar, ½ cup pumpkin puree, ½ teaspoon ground ginger, and ⅛ teaspoon kosher salt.
• Bring 1 cup heavy cream and ½ cup whole milk to a simmer over medium heat.
• Ladle about ¼ cup of the hot milk mixture into the yolk mixture and whisk to combine. Repeat until the milk is fully incorporated and the mixture is smooth. Return the mixture to the saucepan and bring it to a boil over medium heat, whisking constantly. Let the custard boil for 1 minute.
• Strain the custard through the sieve into the bowl, stirring to help it along. Let cool slightly, then cover with plastic wrap, making sure the plastic touches the surface of the cream. (This will inhibit the formation of a skin.) Refrigerate until ready to use. Makes about 2½ cups.