Hello everyone, does anybody have a bavarian creme recipe that they can share with me? I just received a last minute ordering requesting this. TIA.
I use the bavarian creme recipe (not the filling) from here. Once it's set, I mix it up to make it smooth before filling. I get lots of compliments on it.
I ususally make the pastry cream recipe from Joy of Cooking Book, the one you would use for cream puffs.........same as bavarian cream and one of the tastiest fillings you could use! Love it so much, just give me the bowl and a spoon, who needs cake!
Love it so much, just give me the bowl and a spoon, who needs cake!
GASP! Did you just say... 'who needs cake'? Those words... they sound familiar, but I've never heard them put together like that.
from the Joy of Cooking Book:
Pastry Cream (Creme Patissiere)
"In a medium bowl, beat on high speed until thick and pale yellow, about 2 mintues:
1/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
4 large egg yolks
Meanwhile, combine in a medium stainless-steel or enamel saucepan and bring to a simmer:
1-1/3 cups milk
1 vanilla bean, split (optional)
Fish out the vanilla bean if you used it. Gradually pour about one-third of the hot milk into the egg mixture, stirring to combine. Scrape the egg mixture back into the pan and cook, whisking constantly and scraping the bottom and corners of the pan to prevent scorching over low to medium heat until the custard is thickened and begins to bubble. Then continue to cook, whisking, for 45 to 60 seconds. Using a clean spatuala, scrape the custard into a clean bowl. If you have not used the vanilla bean, stir in:
3/4 teaspoon vanilla
Cover the surface of the custard with a piece of wax or parchment paper to prevent a skin from forming. Let cool then refrigerate before using. This keeps refrigerated for up to 2 days."
Okay, to be honest fillings with eggs scare me. How do you handle that when cakes sit for hours sometimes at an event before they are cut? I am afraid it will go bad or make someone sick. I am not criticizing, please don't take it that way. I guess I am looking for an education on this matter then maybe I can use these fillings too.
This pastry cream is cooked, so there should be no problem. My cake, from being in the fridge, stayed very cool on the inside for several hours so I did not worry about the eggs in this recipe. Besides, it tastes so good that the cake won't last long on the table anyway! I plan on using this filling when I do my daughter's bridal shower cake, which will be the white almond sour cream cake (did a sample of this combo last weekend - killer!).
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