Coffee Bavarian Cream Recipes

COFFEE BAVARIAN CREAM

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.

BAVARIAN CREAM

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.

ELEGANT COCONUT BAVARIAN CREAM

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.

BAVARIAN COFFEE CAKE

Steps:

• Mix crust ingredients like pie crust.
• Put 1/2 in bottom in greased 9x13 pan and put down with spoon but not to tightly.
• To the other 1/2 of crust mixture add the filling mixture.
• Pour over crust mixture.
• Sprinkle with the sprinkle mixture that you have mixed together.
• Bake at 350 for 25 minutes or until done.