For Immediate Release:

WAUKEGAN, ILLINOIS (July 15, 2013) – Ask your neighbor for a favorite state fair memory, and you’ll find a lot of suggestions: games on the midway, Ferris wheel rides, 4-H competitions and life-size cows made of butter. And almost always, memories of food will be included.

Conjure summer memories at your next get-together with this colorful dessert inspired by two state fair favorites: elephant ears and cream puffs. The red, white, and blue layers of this trifle make it a perfect summer treat. The rich creamy filling, flavored with Nielsen-Massey Vanillas’ Pure Vanilla Extract, is a creamy contrast to the crunchy, cinnamon-sugar elephant ear.

Select a deep, clear glass bowl for serving this desert – you’ll want your guests to admire the colorful layers. Start this dessert early: the elephant ears require at least 30 minutes of chilling in the refrigerator before baking.

Red, White & Blue State Fair Trifle with Elephant Ears
1 batch Elephant Ears (recipe below)
3 cups Vanilla Cream pastry filling (recipe below)
2 pints strawberries, cleaned, hulled, and quartered
1 pint raspberries, cleaned
3 pints blueberries, cleaned

1. In a clear glass bowl, place blueberries in the bottom, spreading evenly.

2. Add two cups of vanilla cream pastry filling.

3. Mix strawberries and raspberries, and layer on top.

4. Add remaining cup of pastry filling, spreading evenly or dolloping in center.

5. Serve with an elephant ears on the side.

Elephant Ears
2 cups Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
Puff pastry
Parchment Paper or a Silpat baking mat

1. Preheat oven to 400°F. Sprinkle about 1/4 cup of sugar over your workstation. Roll out the puff pastry to about 10X12 inches. Sprinkle another 1/4 cup of sugar (and spices if using) over the dough.

2. Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should be meeting at the middle and touching. Press the two sides together gently and let the dough chill in the fridge for at least half an hour. Repeat with any more puff pastry you may have.

3. Starting at one end, cut off pieces of the log, in slices about 1/2 inch in thickness. Lightly sprinkle sugar onto each side. Pinch and press the sides of the two rolls together to ensure that they don't unroll during baking. Place on large parchment lined baking sheets. They will increase size dramatically, so leave plenty of room between each cookie and only bake a dozen at a time.

4. Set the tray in the middle of the oven. Bake for about 10-15 minutes or until the sugar has caramelized. Allow them to cool on a rack for 10 minutes. Serve and enjoy.

Vanilla Pastry Cream
1 1/3 cup sugar
2 eggs
6 egg yolks
2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
5 tablespoons cornstarch
3 cups whole milk
2/3 cup sugar
4 tablespoons, butter, softened

1. Whisk 1 1/3 cup sugar, the egg, egg yolks, vanilla extract and cornstarch in a bowl. Cook the milk and 2/3 cup sugar in a saucepan over medium-low heat until foam rises, stirring constantly. Remove from the heat.

2. Temper the eggs with the hot milk mixture, stirring after each addition of the hot milk mixture. Pour the egg mixture into the saucepan. Cook over low heat until the pastry cream reaches 160 degrees and becomes thick, stirring constantly. Remove from the heat and whisk in the butter.

3. Spread over parchment paper to cool. Makes about 3 cups.

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey's Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.

Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are All-Natural, Allergen-Free, GMO-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

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Photos are available upon request. For more information about Nielsen-Massey Vanillas, contact:
Gardi Wilks, gwilks@savoragency.com
Savor – the food agency, 847.556.7511