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Component recipes need to be made before making another recipe and sometimes stand on their own. Although, I certainly can be found enjoying many of these by the spoonful again and again. Component recipes would include simple syrup, toasted sugar, pistachio paste, marshmallow cream and plenty of others.
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Although the recipes may be pretty stable, the rest of this page needs a bit of work.
Table of Contents
Table of Contents
You will find some additional component recipes on the Custards Puddings & Fillings page.
Honey Butter
Honey Butter
Much of my extended family loves corn bread and it's very rare that I don't make honey butter to go with the bread. They are an amazing combination.
I usually just pour a bunch of honey over a stick of softened butter and mix it very well. I decided it was high time I made this consistently so I finally wrote out the recipe.
Marshmallow Cream
Marshmallow Cream
I've been told this is better than store bought, who am I to argue?
I nearly always have these ingredients in the pantry and marshmallow cream is so simple to make I often wonder why I ever buy it.
The Soft Filling version is great for Whoopie Pies and can also be used as a frosting.
You'll need an accurate candy thermometer for this one. If you don't have one you should run out right now and get one just so you can make a batch of this, it's SO worth it.
Pastry Cream
Pastry Cream
Pastry Cream can be used as is or to make other creams such as Diplomat Cream which is also included in this recipe.
I've always liked pastry cream made with corn starch over one made with wheat flour, which, of course, isn't gluten-free anyway. This version is the one I use most often.
Pistachio Paste
Pistachio Paste
If you like pistachios you may find yourself eating this by the spoonful instead of using it in recipes.
This is a necessary component for making Pistachio Pudding or Frosting but may be used to flavor many other things.
Using the method outlined here you could easily make any nut paste desired.
Toasted Nuts
Toasted Nuts
Sometimes I feel like a nut, sometimes I don't.
I'm generally not a fan of nuts in my baked goods (I'm nutty enough as it is) unless it is specifically a nutty dessert. Brownies, in my opinion, NOPE, no way should they have nuts in them. Carrot cake, again, NOPE, I don't want to find lumps of nuts in carrot cake. Pecan pie, should, of course, have nuts in it. Almond croissant, YES please! I'm a big fan.
When I do put nuts in desserts I will often toast them to help bring out the nuttiness a bit more. Toasting nuts is easy and, oh, so good!
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