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Filling: Rum Cream Filling

Source of Recipe

Master Chefs, Bon Appetit


List of Ingredients

3 egg yolks
3 tablespoons superfine sugar
1/2 cup unsalted chilled butter, cut in pieces
2 tablespoons dark rum
1/3 cup whipping cream


Recipe

In the top of a double boiler, blend the egg yolks and sugar. Place this over boiling water and whisk until warm to the touch. Add the butter, 1 or 2 pieces at a time. When all of the butter has been incorporated, whisk until lightly thickened, 1 or 2 minutes longer. Remove from heat and cool, whisking occasionally. When cool, gradually whisk in the rum and fold in about 1/3 cup of whipped cream. Chill.