Orange Blossom Crème Fraîche Filling
- 3 tablespoons (42 grams) cream cheese, softened
- 1½ cups (360 grams) crème fraîche
- ¼ cup (30 grams) confectioners’ sugar
- 1 to 1½ teaspoons (5 to 7.5 grams) orange blossom water
- In a medium bowl, whisk cream cheese until smooth. Using a silicone spatula, slowly fold in crème fraîche and confectioners’ sugar until smooth. Fold in enough orange blossom water to make filling spreadable. Refrigerate in an airtight container for up to 1 day. Warm mixture to room temperature before using.
Recipe by Bake from Scratch at https://bakefromscratch.com/pumpkin-cake-roll-with-orange-blossom-creme-fraiche-and-pistachios/
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