Custard Filling

Preparation info

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • teaspoons (5 g) unflavored gelatin powder
  • cup (60 ml) cherry liqueur
  • ½ cup (120 ml) heavy cream
  • 1 pound (455 g) Pastry Cream


  1. Sprinkle the gelatin over the liqueur and set aside to soften.
  2. Whip the heavy cream to soft peaks. Fold into the pastry cream.
  3. Heat the gelatin to dissolve and quickly beat it into one-third of the cream mixture. Still working quickly, mix this into the remaining cream. Use immediately.