Fillings

Fruit fillings. Fruit fillings may be cooked or uncooked.

Cooked fruit fillings are chopped or puréed fruits or fruit juices thickened with starch or eggs. They are prepared somewhat like pie fillings (Chapter 36).

Uncooked fruit fillings include jellies and preserves and dried fruits that have been ground and flavored (see recipes in Chapter 32). Fresh fruits, such as the strawberries in strawberry shortcake, are also used.

Many ready-to-use fruit fillings are on the market.

Cream fillings. Cream fillings include pastry cream (recipes in Chapter 37) and various pudding-type preparations.

Desserts with cream fillings should be assembled as close to service time as possible and kept refrigerated to avoid health hazards.

Whipped cream. Whipped cream is used as a dessert topping, filling, and frosting. See for instructions on whipping and handling heavy cream.

Artificial whipped toppings resemble whipped cream in appearance. They should be used only if your customers actually like them.