Chocolate Filling

Make basic cream filling below and after removing from heat, add 2 ounces of melted, unsweetened chocolate to the mixture along with the vanilla. For Mocha Filling, reduce amount of milk/cream by 2 Tablespoons, substituting 2 Tablespoons of extra-strong fresh coffee.

Pastry Cream Filling

    * 3 Tablespoons flour
      1/8 teaspoon salt
      3/8 cup sugar
      1 cup half cream/half milk
      4 egg yolks
      1 teaspoon Wilton Pure Vanilla Extract

Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using.

YIELD: 1 1/2 cups