BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
BAVARIAN CREAM
Make and share this Bavarian Cream recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
- On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
- Cook and stir 2-3 minute.
- Stir a little of the hot mixture into egg yolk.
- Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
- STIRRING CONSTANTLY.
- Add vanilla.
- cover entire surface with plastic wrap or waxed paper.
- Cool.
- beat smooth.
- Fold in whipped cream.
SEMISWEET CHOCOLATE BAVARIAN CREAM
This is so good! The semi-sweet chocolate flavor leaves milk chocolate at the gate! Seriously, it will become a family favorite. It's fairly easy to make, and you will really love the flavor.
Provided by FLUFFSTER
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
- Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
- Put the milk into a saucepan and bring just to a boil.
- *Gradually whisk the hot milk into the yolks.
- Then return the mixture into the saucepan.
- Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
- Melt the chocolate in a microwave.
- Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
- Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
- While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
- Oil a mold with almond oil.
- Gently fold the cream into the custard and pour into the oiled mold.
- To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
- Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
- *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.
BAVARIAN CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
- Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
- Place bowl in ice bath and stir until at room temperature.
- Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.
SPICED CHOCOLATE BAVARIAN CREAM
by Carol Peterman This is ethereally light custard with hints of warm exotic spice flavors. Simply spoon into elegant stemware to serve, or use as a filling for cream puffs. This recipe is adapted from The Professional Pastry Chef, by Bo Friberg
Provided by Erin K. Brown
Categories Dessert
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the milk in a small sauce pan with the cardamom, star anise, and cinnamon. Bring the milk to a simmer and remove from the heat. Cover and let the spices infuse into the milk for 15 minutes.
- In the mean time, whisk the egg yolks and sugar together in a medium bowl until slightly fluffy and pale in color. Set aside.
- Place the water in a small dish and sprinkle the gelatin over the water. Set aside.
- Once the spices have infused into the milk, return the milk to a medium-low heat and heat to just below the boiling point. Temper the eggs by whisking a small amount of the hot milk inches Continue to whisk and add the milk slowly. Transfer the mixture back to the saucepan and heat once more to just below the boiling point while whisking constantly.
- Remove the pan from the heat and whisk in the gelatin and salt. Let the mixture cool for a few minutes and add the melted chocolate and vanilla.
- Strain the mixture through a fine mesh sieve to remove the spices and let it cool to room temperature. Once it's cooled, whip the cream to soft peaks and fold it into the chocolate custard. Press a piece of plastic wrap onto the surface of the Bavarian Cream and chill until ready to use.
CHOCOLATE BAVARIAN CREAM
This rich and decadent chocolate Bavarian cream is perfect for a Valtentine's or special occasion dessert and is perfect for making ahead.
Provided by Amanda
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Fill a small bowl with cold water and add the gelatine for 5 minutes to allow it to soften.
- Whisk together the egg yolks and sugar in a bowl until well mixed.
- Put the milk in a medium sized saucepan, bring to a simmer then turn off the heat. Break the chocolate into pieces then add to the milk and stir to dissolve.
- Pour the melted chocolate slowly into the egg mix, whisking continuously then pour the mixture back into the saucepan.
- Cook over a medium heat, stirring continuously with a wooden spoon until the mixture thickens.
- Squeeze out the excess liquid from the gelatine and stir through the chocolate until it melts then allow the custard to cool for 5 to 10 minutes.
- Put the cream in a bowl and whisk to soft peaks.
- Stir a spoonful of cream into the cooled custard and fold in the rest of the cream.
- Divide the mixture between 4 dariole moulds and leave in the freezer for 30 minutes to set.
- To unmould the dessert, run a sharp knife around the top edge and the briefly run the outside under a hot tap.
- Place a serving plate over the mould and invert to release the dessert.
- Serve with the raspberries to the side. Shave the remaining chocolate with a potato peeler and scatter over the top of the bavarois.
Nutrition Facts : Calories 417 kcal, Carbohydrate 37 g, Protein 7 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 185 mg, Sodium 43 mg, Fiber 4 g, Sugar 29 g, UnsaturatedFat 9 g, ServingSize 1 serving
COFFEE BAVARIAN CREAM
This is a wonderful,smooth and creamy filling for your cream puffs, donuts, or filling for your cakes. You can add more coffee granules if you like or even less, it's still great! FYI-heavy cream has 36-40% milk fat content; it's also known as heavy whipping cream. Don't compare it to British double cream. Hint: put your beaters (for your hand mixer) and also the bowl in the freezer for about 30 minutes before you beat the cream. You can garnish this dessert with extra whipped cream or chocolate covered coffee beans as a classy touch.
Provided by FLUFFSTER
Categories Gelatin
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour the water into a small bowl and sprinkle the gelatin over it. Let stand until ready for use.
- Pour the milk into a small saucepan and whisk in the coffee granules. Place the saucepan over medium-high heat and bring the milk just to the boil, whisking to dissolve the coffee.
- Put the egg yolks into a bowl and whisk just to blend them. Add the sugar and continue to whisk.
- Gradually whisk the hot milk into the egg yolks. Note: when you whisk in the hot milk, be sure to do it very slowly, or you will have scrambled eggs. Pour the mixture back into the saucepan and place over medium low heat.
- Cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reaches 165°-170°F on an instant-read thermometer. If you don't have a thermometer, dip a metal spoon in the sauce and run your finger down the middle of the the back of the spoon. It should leave a clear trail.
- Remove from heat and whisk in the gelatin until it is completely dissolved.
- Pour the mixture into a large bowl and allow to cool to room temperature.
- Place the bowl in the refrigerator and stir about every 5 minutes. After 20 minutes remove the mixture.
- Whip the cream until soft peaks form. Gently fold the cream into the custard.
- Lightly oil a 4-5 cup mold. Pour the custard into the mold and refrigerate, until set, at least every 2 hours.
ELEGANT COCONUT BAVARIAN CREAM
A family recipe usually saved for special occasions, this looks beautiful served in wine or martini glasses. It has a rich taste with a light texture. I recommend starting early on this, as the dessert needs time to set in the refrigerator. Great for when the oven is occupied with other dishes!
Provided by cezar
Categories Desserts Mousse Recipes
Time 3h50m
Yield 6
Number Of Ingredients 9
Steps:
- Sprinkle the gelatin over the cold water and set aside to soften for 10 minutes. In a saucepan over medium-high heat, bring the milk just to the boiling point.
- Whisk the egg yolks with the sugar and salt. In a steady stream, pour the hot milk into the egg yolks, whisking constantly.
- Add the softened gelatin to the hot custard and stir until fully dissolved. Stir in the vanilla extract. Let the mixture cool to room temperature.
- Preheat an oven to 350 degrees F (175 degrees C). Toast the coconut on a baking sheet until golden, about 4 minutes, stirring once or twice. (You may use a toaster oven for this step). Transfer to a plate to cool, reserving about 1 tablespoon toasted coconut for garnishing.
- Whip the egg whites until medium-stiff peaks form; gently fold the egg whites into the cooled custard mixture.
- Whip the cream until medium-stiff peaks form. Fold the cream into the custard mixture, along with the toasted coconut. Pour the Bavarian cream into serving glasses and chill for at least three hours before serving. Garnish with the reserved toasted coconut.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 15.8 g, Cholesterol 74.7 mg, Fat 8.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 5.4 g, Sodium 126.3 mg, Sugar 14.6 g
CHOCOLATE BAVARIAN PIE
This recipe came from my grandmother, Effie McGregor Reinecke. It is a family favorite and my kids just love it. I am putting it here for safe keeping.
Provided by reinecke53
Categories Dessert
Time 30m
Yield 1 Pie, 9 serving(s)
Number Of Ingredients 11
Steps:
- Crust.
- Crush up the package of Chocolate Wafers (Save 1/4 cup crushed wafers for the topping).
- Add the 1/3 cup melted butter to the crushed up Chocolate Wafers.
- Press mixture into the bottom of an 9 x 9 pyrex dish.
- Chill while making the filling.
- Soften gelatin in water.
- Combine egg yolks, sugar and salt, then slowly add scaled milk.
- Cook in a double boiler until the mixture coats a spoon,about 10 minutes stirring occasionally. Do not overcook.
- Add softened gelatin and mix well, then cool the mixture.
- Add the vanilla.
- Fold in the beaten egg whites and whipped cream.
- Pour mixture onto the Chocolate Wafer crust.
- Sprinkle the 1/4 cup of dry Chocolate Wafers over the top.
- Chill throughly.
Nutrition Facts : Calories 339.4, Fat 23, SaturatedFat 12.7, Cholesterol 114, Sodium 366.4, Carbohydrate 28.4, Fiber 1, Sugar 14.2, Protein 6
More about "semisweet chocolate bavarian cream food"
CHOCOLATE BAVARIAN CREAM RECIPE - VIDEO CULINARY
From videoculinary.com
THE BEST RECIPES TO MAKE WITH SEMISWEET CHOCOLATE
From tasteofhome.com
WHAT IS SEMISWEET CHOCOLATE? - BAKING BITES
From bakingbites.com
BAVARIAN CHOCOLATE CREAM HORNS | OH-SO YUMMY
From oh-soyummy.com
RECIPE FOR STRAWBERRY-CHOCOLATE BAVARIAN CREAM - ONLINE RECIPES …
From hindsjerseyfarm.com
SEMI SWEET CHOCOLATE BAVARIAN RECIPE | COOKBOOK CREATE
From cookbookcreate.com
AUTHENTIC BAVARIAN CREAM - RECIPES FROM EUROPE
From recipesfromeurope.com
CHOCOLATE BAVARIAN CREAM RECIPE
From oldcookbookrecipes.com
SEMISWEET CHOCOLATE BAVARIAN CREAM - PLAIN.RECIPES
From plain.recipes
RASPBERRY BAVARIAN CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE BAVARIAN CREAM RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHOCOLATE BAVARIAN CREAM MOUSSE - FARM BELL RECIPES
From farmbellrecipes.com
CHOCOLATE BAVARIAN CREAM RECIPE BY NEW.WIFE | IFOOD.TV
CHOCOLATE CAKE WITH BAVARIAN CREAM FILLING RECIPES
From stevehacks.com
BAVARIAN CREAM FILLING - FOX VALLEY FOODIE
From foxvalleyfoodie.com
CHOCOLATE BAVARIAN CREAM RECIPE - FREE-RECIPES.CO.UK
From free-recipes.co.uk
SEMISWEET CHOCOLATE... - GLUTEN AND DAIRY FREE RECIPES | FACEBOOK
From facebook.com
BAVARIAN CHOCOLATE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BABBI | RECIPE FOR A FRESH CHOCOLATE BAVARIAN CREAM
From babbi.com
RECIPES WITH SEMISWEET CHOCOLATE CHIPS | TASTE OF HOME
From tasteofhome.com
CHOCOLATE MINT BAVARIAN CREAM FILLING - CAKECENTRAL.COM
From cakecentral.com
ASTRAY RECIPES: CHOCOLATE BAVARIAN CREAM
From astray.com
CHOCOLATE BAVARIAN CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE BAVARIAN CREAM : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHOCOLATE BAVARIAN TORTE | RECIPE | DESSERTS, TORTE RECIPE, CAKE …
From pinterest.com
CHOCOLATE BAVARIAN CREAM RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
CHOCOLATE BAVARIAN CREAM • RED CURRANT BAKERY
From redcurrantbakery.com
SEMI-SWEET CHOCOLATE BAVARIAN DESSERT | FANCY TITLE HERE
From swampcrone.net
STRAWBERRY-CHOCOLATE BAVARIAN CREAM - RECIPE GOLDMINE
From recipegoldmine.com
CHOCO-BERRY BAVARIAN CREAM | RECIPES WIKI | FANDOM
From recipes.fandom.com
BAVARIAN CREAM - AUTHENTIC GERMAN RECIPE - ALL TASTES GERMAN
From alltastesgerman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love