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Pampered Chef: Chocolate Silk Mousse in Crepe Cups

  1. HJPChef

    HJPChef Novice Member

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    I made the Chocolate Silk Mousse last night for a dinner party I had at my house and it was awesome! The one thing that frustrated me was making the crepe cups. Whenever I went to fold the crepes to cut them, they broke in half. So, I ended up just cutting them in circles and then placing them on the tin foil. Has this happened to anyone else or am I just doing something wrong? Also, I was thinking I was wasting a lot of tin foil to make the balls. I have custard cups and I was thinking that maybe I could invert those and place the crepes on them. Has anyone tried this before (and put the cups on the stoneware)? I didn't know if it was okay or not since it calls for the tin foil balls. However, when I looked on the back of the package, they reccommend using the custard cups.

    Just curious!

    HS
     
    Jan 22, 2006
    #1
  2. BethCooks4U

    BethCooks4U Legend Member Gold Member

    13,053
    41
    Home Office dows not recommend putting custard cups (or prep bowls) or any other cookware on stones. That's why they suggested the tin foil balls. I would think you could use the prep bowls and just put them on the oven shelf without a stone.

    I prefer the idea of making them smaller and putting them either in the muffin pan or mini fulted pan cups or inverting one of those two stones and placing them over the bottoms.
     
    Jan 22, 2006
    #2
  3. crsnlsa

    crsnlsa Gold Member

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    I too got very frustrated with the crepe cups. When I tried making them, all but two of the crepes broke in half. I have not attempted them again. If anyone has any suggestions that would be great!
     
    Jan 22, 2006
    #3
  4. pcjulie

    pcjulie Member

    276
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    I never use the crepes for this recipe. I use refrigerated pie crusts rolled out very thin, cut out with the bread tube, and put them in the mini-muffin tin. I can make at least 2 pans of little crusts (you can re-roll the scraps) and my hosts love them! I got the idea off this website and will not do it any other way. :)

    Julie Myers
    Denver, PA
     
    Jan 23, 2006
    #4
  5. heat123

    heat123 Legend Member Silver Member

    6,981
    0
    I have used mini phyllo shells

    they come in a 15 pk. and I have served them twice. Everyone loved them! I even spritzed them and sprinkled them with sugar and cinnamon before heating in the oven.
     
    Jan 23, 2006
    #5
  6. Marg

    Marg Advanced Member

    663
    0
    I find the mousse to be really rich, so I always do bite-sized cups using phyllo dough and the mini-muffin pan. They turn out awesome!
     
    Jan 24, 2006
    #6
  7. HJPChef

    HJPChef Novice Member

    34
    0
    I am fairly new (even though I have been with PC since October - with all the hurricanes in South Florida and so much damage,in my area, I didn't get a single show until December-) and haven't qualified for the free products yet. I only have what comes in the kit, plus the Springform Pan. How would you use the phyllo pastry with what comes in the kit? Are they premade? Do you just set them on the large round stone or do you need the muffin pan/stone?
     
    Last edited: Jan 24, 2006
    Jan 24, 2006
    #7
  8. mini phyllo cups

    I've also used the mini phyllo cups. They are a great size, especially for anyone who wants dessert but is watching their weight. ( I had left-over cups from a show and put the filling for the pot stickers in them. They were great.)
    Kristi
     
    Jan 25, 2006
    #8
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