Ugh I got my 1st request for this filling. I see the recipes here on the board are all pretty similar. I have never tasted bavarian cream, and in all honesty don't even know how it should look. Is the stuff in the sleeve any good or I am I better off making my own?? I'm not against making it, but I really need a tried and true recipe! This is a repeat customer and I really don't want to let them down.
THANKS
I've used the bavarian cream in the sleeve and it really is pretty good. I don't like the taste all on its own (I wouldn't eat a bowl of it by itself) but it tastes great as a filling and people have commented to me that they really like it. I like using the stuff in a sleeve because I don't have any worries about it sitting out for a while and spoiling.
But I'd be interested to hear of other people's tried and true recipes also!
True Bavarian Cream filling is a cooked base similar to custard in taste, but creamier. Heavier than mousse. I make a mock Bavarian Cream with Pastry Pride that is excellent, can be flavored with any extract or liquere. It holds up very well at room temperature in a cake.
http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
Bavarian is WONDERFUL! It's kind of like a vanilla mousse, only not quite as fluffy. I've never used the stuff from the sleeve. Here's my "faux Bavarian/Boston" recipe - super easy and it is soooo yummy!
1 pkg (4 serving size) regular (not sugar free) vanilla pudding mix
1 cup whole milk
1 regular size tub original Cool-Whip (ok to use store brand) do not use extra creamy or reduced fat
Blend the pudding mix and milk until the pudding is completely dissolved. Fold in the Cool-Whip.
This makes enough to fill 2 cakes. It must be kept in the fridge.
(Hint: we like to eat the left-overs with fresh strawberries - yummy!)
You can make a chocolate version by using chocolate pudding mix and Chocolate Cool-Whip.
Hope this helps! 
Bavarian Cream is the same as Creme Chibouiste. which is basic vanilla bean pastry cream ( like in an eclair) with whipped cream folded into it. for filling a cake, I would probably stabilize it with a bit of gelatin.
Thank you! I found a recipe for white chocolate bavarian cream, I may try that one.
Quote by @%username% on %date%
%body%
