HI - I am looking for a recipe for the filling found in boston cream doughnuts. My DH loves the filling, and we thought the doughnuts were filled with bavarian cream. I have tried 3 different bavarian cream recipe's and my DH insists they are not right. Anyone who has any ideas for the filling most commonly used in boston cream doughnuts would be great.

thanks

I would have thought it was more of a crème pâtissière/pastry cream than a Bavarian cream (i.e. not thickened with gelatin or lightened with whipped cream like a Bavarian would be)



http://www.recipezaar.com/recipe/Tim-Hortons-Style-Boston-Creme-Doughnuts-303454

http://www.google.ca/#hl=en&source=hp&q=boston+cream+donut+filling+recipe&aq=5&aqi=g8g-m2&aql=&oq=boston+cream+donut&gs_rfai=&fp=480f198200a05fd0


I'd make the pastry cream, cool it in the fridge overnight covered with parchment pressed against the surface, give it a 15 second buzz in your food processor to make it into a smooth, glossy cream, chill it again for at least a few hours then pipe it into your donuts.