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mariu
Junior Member
Joined: Jun 08, 2008
Posts: 40
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 Posted:
Fri Oct 03, 2008 8:47 am |
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hi,
i need help from anyone that can shed some light for me..............i am making a small purse cake and my friend wants bavarian cream filling, usually i make a dam of bc and then fill with bc, stack and then carve. with bavarian cream which is a little softer wont my filling oze from the sides once i carve my cake? or should i stack and carve and then fill my layers so its all done first? what would be the correct procedure for this cake? please help..........
mariu' |
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PinkZiab
Forum Addict
Joined: Feb 14, 2007
Posts: 886
Location: North Jersey
Birthday: Oct 29
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Fri Oct 03, 2008 8:50 am |
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Are you using a sleeved filling or making bavarian cream from scratch? I've never used the packaged stuff, but if you make a real bavarian cream, once the gelatin sets, it's not oozing anywhere, so you'll be find to carve it. |
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smbegg
Forum Addict
Joined: Sep 09, 2005
Posts: 941
Location: Plano, TX
Birthday: Dec 14
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Fri Oct 03, 2008 8:51 am |
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I would do a really good bc dam and then freeze before carving. I am not sure how good it would work, but that is what I would do.
Stephanie |
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ZAKIA6
Frequent Member
Joined: May 30, 2007
Posts: 313
Location: New York
Birthday: Jul 01
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Fri Oct 03, 2008 8:55 am |
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| PinkZiab wrote: | | Are you using a sleeved filling or making bavarian cream from scratch? I've never used the packaged stuff, but if you make a real bavarian cream, once the gelatin sets, it's not oozing anywhere, so you'll be find to carve it. |
i want to try to make bavarian cream. do you have a recipe you could share. |
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PinkZiab
Forum Addict
Joined: Feb 14, 2007
Posts: 886
Location: North Jersey
Birthday: Oct 29
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| Posted:
Fri Oct 03, 2008 8:58 am |
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| ZAKIA6 wrote: | | PinkZiab wrote: | | Are you using a sleeved filling or making bavarian cream from scratch? I've never used the packaged stuff, but if you make a real bavarian cream, once the gelatin sets, it's not oozing anywhere, so you'll be find to carve it. |
i want to try to make bavarian cream. do you have a recipe you could share. |
I do, for both cream bavarian and fruit bavarian... I don't have my recipes with me right now, but I will post later today. But, as a rule, bavarian is very simple: Base + gelatin + whipped cream = Bavarian (bavaroise). The base for a cream bavarian is usually creme anglaise or a similar stirred custard, for a fruit bavarian, it's simply fruit puree (sweetened to taste). Again, I'll post specific measurements later! |
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ZAKIA6
Frequent Member
Joined: May 30, 2007
Posts: 313
Location: New York
Birthday: Jul 01
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Fri Oct 03, 2008 10:22 am |
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THANKS!
um for me gelatin=scary
but i cant wait to make it. i love boston creme pies and bavarian cream donuts from DD  |
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Rocketgirl899
Frequent Member
Joined: Sep 27, 2007
Posts: 431
Location: Central Florida
Birthday: Dec 01
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Fri Oct 03, 2008 10:29 am |
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Ziab! Looking forward to this as well |
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smbegg
Forum Addict
Joined: Sep 09, 2005
Posts: 941
Location: Plano, TX
Birthday: Dec 14
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Fri Oct 03, 2008 10:37 am |
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I make mine w/out gelatin. I use a recipe that I found on shopbakersnook .com (no space). It is under the recipe section. Very yummy and easy to make.
Stephanie |
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mariu
Junior Member
Joined: Jun 08, 2008
Posts: 40
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Fri Oct 03, 2008 4:40 pm |
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i think maybe i was calling my filling by a different name....lol i think i was referring to pastry cream, my recipe has no gelatin in it, but would love to get your bavarian cream recipes.....my recipe is as follows...
Ingredients
3 cups milk
Seeds scraped from one vanilla bean
8 yolks
3/4 cup sugar
6 tablespoons cornstarch
2 tablespoons butter, softened
Directions
In a 3 quart saucepot combine the milk and vanilla bean seeds. Combine the yolks and sugar in the bowl of a standing mixer fitted with the whisk attachment. Sift the cornstarch onto a piece of wax or parchment paper.
Scald the milk. Meanwhile, beat the yolks and sugar until they lighten in color. Remove the bowl from the mixer and stir in the cornstarch. Pour about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat. Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter. Strain the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead. |
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smbegg
Forum Addict
Joined: Sep 09, 2005
Posts: 941
Location: Plano, TX
Birthday: Dec 14
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Fri Oct 03, 2008 4:48 pm |
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People call it Pastry Cream, Bavarian Cream, or in the north I have even heard it called custard.
Some recipes use the gelatin to help it set up.
Stephanie |
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PinkZiab
Forum Addict
Joined: Feb 14, 2007
Posts: 886
Location: North Jersey
Birthday: Oct 29
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Fri Oct 03, 2008 5:11 pm |
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Actually Pastry Cream (Creme Patissiere) and Bavarian Creme (Creme Bavaroise) are two completely different products. Pastry cream is a type of starch-bound custard, and the base of a bavarian cream (creme anglaise) is a stirred custard (a fruit bavarian is lesser-known, and not a custard at all). Mind you what is commonly known as "Bavarian cream" in the US (i.e., like a donut filling) is NOT really bavarian cream and is much more similar to a pastry cream. My recipes follow classic definitions of these items.
Here are my base bavarian recipes:
Bavarois a la creme anglaise (Bavarian Cream)
The classic presentation is to mold this on its own in a fluted mold and served with fresh fruit or a sauce of your choice. It's also the classic filling for a charlotte royale, but can be used as a filling in many cakes and desserts.
2.5 gelatin sheets (you can google to find equivalent dry gelatin measures)
250 ml milk
100 grams granulated sugar
Vanilla bean, split and scraped
3 egg yolks
250 ml heavy cream
1. Bloom the gelatin in cold water
2. put the milk and roughly half the sugar, and the vanilla bean and scrapings in a saucepan and bring to a boil
3. whisk together the remaining sugar and egg yolks (do not do this too early as the sugar will dry the yolks egg and your product will not be smooth)
4. temper the egg mixture with 1/3 of the boiling milk
5. combine the two mixtures and place over medium heat stirring CONSTANTLY. Be especially attentive to the corners of the pan as the eggs will coagulate there first if you are not careful
6. Cook the mixture to nappant (when it coats the back of a spoon and drawing your finger through leaves a distinct line)
7. immediately remove from heat, squeeze the excess water from the gelatin leave and whisk into the custard
8. Strain through a chinoise or other fine strainer
10. Cool over an ice bath stirring occasionally as it cools to promote even cooling. The custard will resemble a loose jam at this point.
11. Whip the cream to a soft peak and fold into the cooled custard.
Mold or use as a filling however desired, but it should be given a full 24 hours in the refrigerator to set before serving.
------------------------------------------------------------------
This is the classic filling for a charlotte russe, but can be used in a multitude of molded desserts and as a filling for many cakes and desserts.
Bavaroise aux fruits (Fruit Bavarian)
2.5 sheet gelatin
250 grams fruit puree
100 grams granulated sugar
250 grams heavy cream
1. Bloom the gelatin in cold water
2. Heat half the fruit puree with all fo the sugar in a saucepan (no need to boil, just heat it through). remove from heat
3. Squeeze excess water from gelatin and whisk into fruit puree
4. Mix in remaining puree and set aside to cool. Mixture may be cooled in the fridge or over an ice bath, but should be stirred often during cooling to ensure mixture sets evenly
5. whip the cream to soft peaks
6. When the mixture has thicken to a loose jam consistency (not completely set) fold in the whipped cream until just combined
Mold as desired or chill and pipe out when needed.
Again, this is best served after 24 hours in the refrigerator.
If anyone would like my pastry cream recipes (I have 3 basic which several variations) I'll post those as well (as soon as I have time to type them lol). |
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Rocketgirl899
Frequent Member
Joined: Sep 27, 2007
Posts: 431
Location: Central Florida
Birthday: Dec 01
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Sat Oct 04, 2008 6:40 pm |
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Thanks Ziab! Can't wait to try it! |
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ZAKIA6
Frequent Member
Joined: May 30, 2007
Posts: 313
Location: New York
Birthday: Jul 01
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| Posted:
Sun Oct 05, 2008 5:46 pm |
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| PinkZiab wrote: | Actually Pastry Cream (Creme Patissiere) and Bavarian Creme (Creme Bavaroise) are two completely different products. Pastry cream is a type of starch-bound custard, and the base of a bavarian cream (creme anglaise) is a stirred custard (a fruit bavarian is lesser-known, and not a custard at all). Mind you what is commonly known as "Bavarian cream" in the US (i.e., like a donut filling) is NOT really bavarian cream and is much more similar to a pastry cream. My recipes follow classic definitions of these items.
Here are my base bavarian recipes:
Bavarois a la creme anglaise (Bavarian Cream)
The classic presentation is to mold this on its own in a fluted mold and served with fresh fruit or a sauce of your choice. It's also the classic filling for a charlotte royale, but can be used as a filling in many cakes and desserts.
2.5 gelatin sheets (you can google to find equivalent dry gelatin measures)
250 ml milk
100 grams granulated sugar
Vanilla bean, split and scraped
3 egg yolks
250 ml heavy cream
1. Bloom the gelatin in cold water
2. put the milk and roughly half the sugar, and the vanilla bean and scrapings in a saucepan and bring to a boil
3. whisk together the remaining sugar and egg yolks (do not do this too early as the sugar will dry the yolks egg and your product will not be smooth)
4. temper the egg mixture with 1/3 of the boiling milk
5. combine the two mixtures and place over medium heat stirring CONSTANTLY. Be especially attentive to the corners of the pan as the eggs will coagulate there first if you are not careful
6. Cook the mixture to nappant (when it coats the back of a spoon and drawing your finger through leaves a distinct line)
7. immediately remove from heat, squeeze the excess water from the gelatin leave and whisk into the custard
8. Strain through a chinoise or other fine strainer
10. Cool over an ice bath stirring occasionally as it cools to promote even cooling. The custard will resemble a loose jam at this point.
11. Whip the cream to a soft peak and fold into the cooled custard.
Mold or use as a filling however desired, but it should be given a full 24 hours in the refrigerator to set before serving.
------------------------------------------------------------------
This is the classic filling for a charlotte russe, but can be used in a multitude of molded desserts and as a filling for many cakes and desserts.
Bavaroise aux fruits (Fruit Bavarian)
2.5 sheet gelatin
250 grams fruit puree
100 grams granulated sugar
250 grams heavy cream
1. Bloom the gelatin in cold water
2. Heat half the fruit puree with all fo the sugar in a saucepan (no need to boil, just heat it through). remove from heat
3. Squeeze excess water from gelatin and whisk into fruit puree
4. Mix in remaining puree and set aside to cool. Mixture may be cooled in the fridge or over an ice bath, but should be stirred often during cooling to ensure mixture sets evenly
5. whip the cream to soft peaks
6. When the mixture has thicken to a loose jam consistency (not completely set) fold in the whipped cream until just combined
Mold as desired or chill and pipe out when needed.
Again, this is best served after 24 hours in the refrigerator.
If anyone would like my pastry cream recipes (I have 3 basic which several variations) I'll post those as well (as soon as I have time to type them lol). |
thanks for the recipes. i am going to try your fruit bavarian since i can never get my curd smooth.
will this hold up between a layered cake.
also since i am looking for a filling like in the donuts... should i be trying to make the pastry cream? |
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PinkZiab
Forum Addict
Joined: Feb 14, 2007
Posts: 886
Location: North Jersey
Birthday: Oct 29
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| Posted:
Sun Oct 05, 2008 6:46 pm |
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This will absolutely hold up in a layered cake. Once it sets (as I said overnight is best) it's firm enough that the cake does not fall apart when sliced but so smooth and creamy to taste. For a donut filling you definitely want pastry cream, and depending on your taste, after the pastry cream is cooled you might want to lighten it up with some whipped cream... try ti both ways to see what you prefer. |
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ZAKIA6
Frequent Member
Joined: May 30, 2007
Posts: 313
Location: New York
Birthday: Jul 01
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| Posted:
Mon Oct 06, 2008 10:39 am |
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| PinkZiab wrote: |
If anyone would like my pastry cream recipes (I have 3 basic which several variations) I'll post those as well (as soon as I have time to type them lol). |
sorry to be a pia  but can you share your pastry cream recipes.... |
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