recipe for bavarian cream

[elizw]

i'm looking for a bavarian cream recipes as a cake filler for a customer. anyone got a tried and true recipe??

[elizw]

anyone?

[elizw]

i just tried a recipe i found online. it had gelatin in it and came out kind of "jello like". i thought it would be more curd like...more creamy. any advice???

[2sdae]

I am trying to find on here where I had a customer who wanted one too, I got good recipes from here but cant find the post!!!! My recipes are missing at the moment!
I do believe some child absconded with my folder.......

[cupcakeshoppe]

was this the recipe you tried?

Bavarian Creme

[2sdae]

If it's not it sure is darn close to it.

[elizw]

here is the recipe i tried....
From Karen's Kitchen - Bavarian Cream Filling

[2sdae]

those are almost identical too.

[elizw]

Originally Posted by elizw

here is the recipe i tried....
From Karen's Kitchen - Bavarian Cream Filling

i forgot to add that i didn't like how it set up to a "jello like" consistency. i was hoping for something more creamy or like a curd.

[mona1949]

Crème Pâtissière is also known as Pastry Cream or Confectioner's Custard.

• 250 ml / 8½ fl oz of milk
• 2 to 3 drops of vanilla essence
• 2 eggs
• 100 grams / 4 oz of castor sugar
• 50 grams / 2 oz of flour
• 1 teaspoon of custard powder or cornflour

Whisk the eggs and castor sugar in a bowl until nearly white then add the flour, custard powder or cornflour and mix in. Heat (scald) the milk and vanilla in a medium saucepan until vapour rises but the liquid is just short of boiling. Add to the egg mixture, mix through and return to the saucepan. Stir constantly until the mixture is very stiff but avoid boiling. Pour back into the bowl, cover and leave to cool. It is important to cover the custard so it does not form a skin.

Would this recipe work? It's not like jello.