There has to be something missing from this recipe. I have been looking for a good, less-perishable, pastry filling for cream horns and came across this one. It looked a bit odd, only 3 ingredients, and felt it would be gritty. However, I do not like to judge a recipe until I try it... OMG! Gritty grease. No flavor, just grit followed by a greasy film. I use only top shelf ingredients (Crisco, etc.), so it is not my shortening. Was this used in still hot pastries, where perhaps the steam inside melted the sugar? Are we supposed to whip the shortening with vanilla or butter flavoring to help add flavor and allow the alcohol to break down the fat? Something is certainly missing. I hate to be judgmental, but this was bad... really bad.
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There has to be something missing from this recipe. I have been looking for a good,...