Roquefort Turnover Filling 

• 8 oz Roquefort Blue Cheese (or if you can’t read like me, then you put in 4 oz)
• 1 stick unsalted butter, softened/room temperature
• 2 egg yolks
• 1 tsp black pepper
• 2 Tbsp minced green onions
• 2 Tbsp heavy whipping cream

1. Preheat oven to 425.  Line sheet pans with silpats.
2. Mash the blue cheese in a bowl until it starts to take on a creamy consistency.  Even out of the fridge, as long as you get Roquefort, this is pretty easy (I was surprised).
3. Beat in the butter, egg yolks (1 at a time), pepper, and green onion.  Instead of using my mixer, I did all of this with a large fork, and it seemed to work just dandy.
4. Add in the whipping cream, and mix thoroughly to combine.  Your mixture should have the texture of a thick paste.
5. Construct turnovers (see instructions below). 
6. Bake for approximately 10-15 minutes, or until lightly browned and puffed.

Salted Caramel Filling

• 1/2 cup sugar
• 3 Tbsp salted butter, cubed
• 1/4 cup + 1 Tbsp heavy cream, at room temperature

1. Melt sugar in a saucepan over medium-high heat.  Whisk the sugar as it melts, and cook until the sugar is all dissolved and the sugar is a deep amber in color.
2. While still over heat, add in the butter in pieces, whisking after each addition until the butter is fully incorporated into the sugar.
3. Pour in the heavy cream and continuously whisk to get to a creamy sauce.  The mixture will likely seize slightly, but continue to whisk over heat until all the lumps have dissolved.
4. Take off of heat and let cool before using.

Strawberry Champagne Filling

• 1 cup heavy whipping cream
• 2 Tbsp + 1 tsp sugar
• 2 Tbsp champagne
• 6 or 7 large frozen strawberries

1. In a mixer with a whisk attachment, start beating the heavy cream until frothy; add in sugar, and continue to mix on medium-high until soft peaks form.
2. In a food processor or blender, puree strawberries and champagne until a paste is formed.
3. Spoon strawberry mixture into whipped cream to taste.

Strawberry “Mousse” Whipped Cream Filling (used in Luau Cake)

• 1 cup heavy whipping cream
• 1/4 cup sugar
• 7-8 large fresh strawberries
• Strawberry extract, to taste
• 1/2 tsp unflavored gelatin
• 1 Tbsp cold water
• Diced strawberries (optional)

Place the gelatin in a small microwave-safe bowl and cover with the cold water.  Stir until combined; set aside.

Hull the strawberries (remove the stem portion).  Place into a food processor and run until they form a semi-smooth puree.

Meanwhile, in a mixer with a whisk attachment, whisk cream on  medium-high until it gets frothy; then add sugar.  Continue whipping until soft peaks form.  Add in the strawberry puree slowly, whipping until stiff peaks form.

Take the gelatin mixture and put in the microwave and melt for 30 seconds.  Remove and stir.  If the gelatin is not completely melted, continue heating in 15 second increments until the mixture is fully melted.

Pour the gelain mixture into the whipped cream with the mixer on  medium.  Add strawberry extract as needed.  Once the gelatin and extract are incorporated into the mixture, put in a bowl and refrigerate until ready to use.

When filling a cake, put a dam around the outside edge of the cake layer, fill the middle with the “mousse” whipped cream, and then sprinkle with diced strawberries.

Strawberry Rhubarb Filling

• 16 oz rhubarb, cut into 1″ pieces
• 6 oz strawberries, quartered
• 1 oz butter
• 3 oz sugar
• 2 oz cold water (MUST be cold)
• .75 oz corn starch
• 3.5 oz sugar
• 1/5 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• .25 oz butter

1. Melt first butter in  medium-sized pot.  Once butter is hot, add rhubarb, and saute to extract the moisture.
2. In a small bowl, mix the cold water and the corn starch to make a slurry. (be sure to mix it well… corn starch tries to stick to the sides of the bowl and not mix into anything)
3. Once the rhubarb is soft enough where it can be easily pierced with a fork and is starting to cook down/come apart, add the first sugar into the pan and continue to mix over heat to get more juices out of the rhubarb.
4. After the sugar and rhubarb are cooked down toward the first stage of a “mush”, add the quartered strawberries in and cook until the strawberries start to soften.
5. Add the slurry to the mixture, and bring to a boil.
6. If any strawberries are still whole, work to break them up with your spatula.
7. Add in the ginger and cinnamon, second sugar, and salt, and stir until all combined.
8. Remove from heat.  Pour onto a parchment-lined sheet pan and put in refrigerator to cool.

Strawberry Rhubarb Turnover Filling

• 1/2 cup sugar
• 1 1/2 tsp vanilla bean paste (or vanilla extract)
• 6 oz rhubarb
• 8 medium-to-large strawberries
• 2 Tbsp cornstarch
• 2 tsp lemon juice
• lemon zest from 1/2 of a lemon

1. Cut the rhubarb stalks into 4 (so you have 4 skinny stalks from one rhubarb stalk) and cut into a small dice (approximately 1/4″ pieces).  Cut the strawberries to about 1/2″ dice.
2. Put the sugar in a medium sized bowl and add the vanilla bean paste.  Mix with a whisk until the sugar and vanilla paste have combined. 
3. Add the rhubarb to the sugar mixture, along with the cornstarch, lemon juice, lemon zest; mix with a spoon until combined.  Add in strawberries and mix gently.  Set aside and let the fruit macerate.
4. Once the bowl starts to fill with juice, strain all the fruit and discard the liquid.
5. Construct turnovers (see instructions below). 
6. Preheat oven to 375.
7. Freeze turnovers for 30 minutes
8. Bake for approximately 30 minutes, or until lightly browned and puffed.