LorAnn's concentrated oils and
flavorings have been an integral part of candy and confectionary making
for over 40 years for both the professional and the home chef.
Hard candy is just one project made easy with LorAnn
premium flavorings as the oils are specially formulated for optimal
results in chocolates, baking, fudges and all kinds of specialty
confections.
The one dram (.125 fl. oz.) bottles are perfect for
single batch sizes of candy
LorAnn flavors are Kosher Certified by Star K, marked
Pareve.
The flavorings are highly concentrated and
should be kept out of the reach of children. All flavor ingredients
are approved for use by the FDA.
RECIPE:
Blackberry Cream Puffs
For cream puffs:
¾ c water
3 T unsalted butter, cut in pieces
¼ t sea salt
¼ t fructose
½ t Lorann
Blackberry flavoring
¾ c unbleached all purpose
flour
3 large eggs
Liquid
food coloring ( ½ blue, ½
violet)
For filling:
1 c chilled whipping cream
1 t. plus 2 T fructose
¼ t. Lorann
Blackberry flavoring
Liquid
food coloring ( ½ blue, ½
violet)
½ c of Blackberries
For sauce:
1
qt Blackberries
3 T fructose
Confectioners sugar
Heat oven to 375ºF.
Line baking sheet with parchment paper.
Combine water, butter, salt and fructose in heavy medium saucepan.
Bring to boil, stirring to melt butter.
Add flavoring and then flour.
Using wooden spoon, stir vigorously until mixture clumps together
to form a ball. Stir 1 minute
longer and remove from heat. Transfer dough to mixing bowl and add eggs 1 at a time,
beating til dough is smooth after each addition.
Beat in a few drops of food coloring .
Dough will be soft and shiny.
Spoon rounded tablespoon
of dough onto parchment. Space
2” apart forming mounds about 1x1 ¼”.
Using fingers press tops to flatten any peaks.
Bake til golden brown, about 30-35 min.
Transfer baking sheet to rack to cool.
While cooling, beat together cream, 1 T sugar, Lorann flavoring and few
drops of food coloring. Continue
beating until stiff peaks form. Combine blackberries and 2 T sugar in small bowl and mash.
Fold into whipped cream.
Puree half of blackberries for sauce and add sugar.
Then add remaining berries.
Cut
top 1/3 of each cream puff. Place
cream puff bottoms on serving plate and spoon filling into each, mounding
slightly. Drizzle sauce over filling and onto plate.
Replace top of cream puff and dust with confectioners sugar.
Makes 1 dozen
