EASY BAVARIAN CREAM
A short way to make a wonderful filling for cakes, cream puffs or eclairs. Use any flavor of pudding mix you like, I have only used vanilla, so far. Cook time is chill time. Fills one 2 layer cake or about 24 cream puffs.
Provided by mandabears
Categories Dessert
Time 2h5m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix together cream cheese and dry pudding mix.
- Slow beat in milk.
- Fold in Cool Whip.
Nutrition Facts : Calories 2702.9, Fat 171.8, SaturatedFat 122.9, Cholesterol 275.5, Sodium 3682.2, Carbohydrate 275.3, Sugar 264.8, Protein 23.7
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.
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
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 BROWNIES
Delicious flavor and easy to make.
Provided by Michele O'Sullivan
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cake mix, milk, butter and egg; mix until well blended. Batter will be thick. Stir in the chocolate chips. Stir in the walnuts if desired. Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies spring back to the touch. Cool before cutting into squares.
Nutrition Facts : Calories 175 calories, Carbohydrate 22.4 g, Cholesterol 15.4 mg, Fat 8.9 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 188.1 mg, Sugar 14.4 g
CHOCOLATE BAVARIAN WITH STRAWBERRY CREAM
Strawberries are my favorite fruit, so I'm always looking for new ways to use them. This elegant, fancy-looking dessert is an easy way to impress guests.-Rachel Fankell, Grayson, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Drain strawberries, reserving syrup. Refrigerate strawberries. Add enough cold water to syrup to measure 3/4 cup. Sprinkle gelatin over syrup mixture; let stand for 1 minute., In a large saucepan, combine the chocolate chips, sugar and 1/2 cup milk. Cook and stir over low heat until chips are melted. Add gelatin mixture; cook and stir 1 minute longer or until gelatin is dissolved., Remove from the heat; stir in vanilla and remaining milk. Pour into a large bowl. Refrigerate until partially set, about 40 minutes., In a small bowl, beat cream until soft peaks form; fold into chocolate mixture. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm, about 2 hours., For cream, place reserved strawberries in a food processor; cover and process until pureed. In a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, vanilla and food coloring if desired; beat until soft peaks form. Fold in strawberry puree., To serve, unmold Bavarian onto a serving plate. Spoon strawberry cream into center and over top of ring.
Nutrition Facts : Calories 356 calories, Fat 24g fat (15g saturated fat), Cholesterol 71mg cholesterol, Sodium 46mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
GERMAN CHOCOLATE CUPCAKES WITH BAVARIAN CREAM FILLING RECIPE - (4.4/5)
Provided by á-9642
Number Of Ingredients 12
Steps:
- Make the cupcakes as directed on the cake mix package package. Let them cool on a rack. Topping: In a small bowl, combine the brown sugar and cornstarch. Combine the evaporated milk, brown sugar mixture, egg yolks, vanilla, and butter in a large saucepan. Cook over medium heat, stirring constantly, for about twelve minutes or until thick. Remove from heat and stir in pecans and coconut. Let cool until thickened. Fill the cupcakes with Bavarian cream: Using a pre-made package of filling, clip the corner of the bag, insert the open corner into the top of a cupcake, and squeeze. Spread topping on cupcakes. Top with a pecan half if desired.
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