Bavarian Cream Pie : Pie Making
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Bavarian cream pie requires you to start by combining your gelatin and your water. Make Bavarian cream pie with help from a culinary professional in this free video clip.
Expert: Adrienne Blumthal
Contact: PieBox.com
Bio: Adrienne Blumthal is a pastry chef who lives in Chicago's Wicker Park neighborhood.
Filmmaker: Valdas Sinkevicius
Series Description: Pie making is dangerous, as once you find out how easy they are to prepare you'll be making them all the time. Get tips on pie making with help from a culinary professional in this free video series.
How To Make Bavarian Cream Pie
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How To Make Bavarian Cream Pie
2.5 cups plain flour
1/2 tsp salt
2 tsp white sugar
1 cup chopped butter
1/2 cup ice cold water
2 cups full cream milk (warm, not boiling)
2 eggs
1/4 cup white sugar
2 tbsp corn flour
1 tsp vanilla extract
1 sachet gelatine
2 cups pure cream
1/4 cup white sugar
1 tsp vanilla extract
garnish with shaved chocolate
Vanilla Bavarian Cream part 1
Learn how to prepare a delicious Vanilla Bavarian Cream Dessert!
November 27th is National Bavarian Cream Pie Day!
Recipe I used:
Evil Pie Antidote:
Original Bavarian Cream / Bayrische Creme ✪ MyGerman.Recipes
Bavarian Cream is kind of like custard and I have seen that some people in the US use it to fill cakes or donuts. But that's not how we eat it in Germany. We usually have it as a dessert with some fresh berries. No matter how you want to use it, here is how you make Bavarian Cream ...
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Bavarian Cream Recipe - Video Culinary
Bavarian cream (Crème Bavaroise or Bavarois) is a delicious French dessert, and a wonderful filling for cakes and pastries. It is similar to pastry cream but thickened with gelatin. Full recipe here:
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Music: River Meditation by Audionautix is licensed under a Creative Commons Attribution license (
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How To Make Quick Bavarian Cream
Recipe :
1 recipe of my stabilized whipped cream
1/2 a recipe of my vanilla custard.
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The BEST Banana Cream Pie Recipe
This is the ultimate banana cream pie; rich, silky, and indulgent yet so light and dreamy. Full of banana flavor with no artificial ingredients, you’ll love the creamy, crunchy, light and fluffy elements working together in each bite!
Full Recipe:
Have you had banana cream pie? It's the kind where homemade will be infinitely better than anything store bought. This is partially because bananas just won't keep very long so you can't have it languishing on some shelf. I really hope you try this tasty pie recipe out!
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Bavarian Cream
How to make Bavarian cream, the famous German dessert with French origins. Recipe here:
Bavarian Vanilla Cream Filling II How to Make Bavarian Cream Filling
I haven't share any doughnut filling recipe on my blog and here on our YouTube channel. Therefore, today I've decided to post my Bavarian filling recipe! This doughnut filling recipe is easy to make. ????????
You will need:
250 grams milk (I used whole milk)
40 grams all-purpose flour
100 grams powdered or caster sugar
4 egg yolks (I used pasteurized egg yolks)
50 grams butter, diced and softened (or you can substitute with 50 grams heavy cream)
1 tsp vanilla bean paste or 2 tsp vanilla extract
ENJOY AND HAPPY COOKING! ????
Paula ❤
Music: Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license ( Source: Artist:
National Bavarian Cream Pie Day
November 27, 2016
Vanilla Bavarian Cream - Bavarois à la vanille
Le Cordon Bleu Chef Instructor, Chef Marc Vaca, in partnership with Regal magazine have prepared a video on how to make a vanilla Bavarian cream.
En partenariat avec le magazine Régal, Chef Marc Vaca, Chef Enseignant de l'école Le Cordon Bleu Paris, vous dévoile une recette de Bavarois à la vanille à travers une vidéo.
Bavarian Cream - German Dessert
The recipe for Bavarian cream is one hundred years old and was created as an indulging treat for the Bavarian royalty but it is very easy to make.
Recipe:
Larry Miller - Bavarian Cream Pie
Larry Miller telling the famed Bavarian Cream Pie joke, from The Aristocrats.
Bavarian Cream Cake - No bake
Bavarian cream cake - No bake
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
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INGREDIENTS
Bavarian Cream
4 cups milk
2 Eggs
½ cup All purpose flour
½ cup sugar
4 tablespoons butter (60g)
1 tablespoon vanilla
1 tablespoons coffee
2 teaspoons cocoa powder
200g graham crackers
¼ cup nuts
Caramel
1 cup + 2 tablespoons of granulated sugar
2/3 cup of heavy cream or whipping cream
1/3 cup of water
1 tablespoon of salted butter
1 teaspoon of salt
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My name is Miriam and I am a working mom of two little princesses. I have a passion for good food and I love spending time in the kitchen cooking and baking. Food has an amazing power of bringing families, friends and loved ones together.
I strongly believe that good food doesn’t have to be complicated; that’s why I decided to create my channel, to share with you some yummy and easy to follow sweet and savory recipes.
I hope you will enjoy my recipes and you will try them in your own kitchen, and I will be more than happy to read your comments on how they turned out.
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White Bavarian Cream Cake Recipe - Video Culinary
Sponge cake recipe with Bavarian cream filling, and a beautiful chocolate lace decoration. Get the written recipe + photos here: with American / Metric measures!
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Bavarian Cream Filling
I show you how to make a delicious Bavarian Cream Filling that can be used for doughnuts, eclairs, cream puffs, and cakes!!
Bavarian Cream - a Bimmer Among Creams
Bavarian cream, is light, cold cream composed of crème anglaise with added gelatin. When cooled, whipped cream is folded into this mixture. The cream is then poured into molds, frozen, and then served as an individual dessert, accompanied by fresh fruit and sauce.
It is easy to make, it can be done fast, yet the taste is outstanding!
Watch my video and learn how to make Bavarian cream!
The RECIPE is here:
HOW TO MAKE CRÈME ANGLAISE:
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About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
Other: Ein Prosit by Bernhard Dittrich, 1902
#pastrymaestra #pastrytutorial #bavariancream
How to make vanilla and chocolate crème bavaroise (step by step tutorial)
This video tutorial will teach you how to make a vanilla and chocolate creme bavaroise. the creme bavaroise can be eaten as is in cups or moulds with fruits or whipped cream and can also be used as a filling for charlotte which is a type of French cake.
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????????INGREDIENTS????????
(This will yield anywhere to 4 to 8 servings depending on size)
For the creme anglaise (custard):
80 grams /2.8 oz egg yolks (around 4 egg yolks)
125 grams /4.4 oz sugar
500 ml 17 fluid oz milk (whole milk)
1 vanilla bean (seeds scraped)
10 grams /0.35 oz gelatin (5 sheets of 2 grams each)
To make the bavaroise ( custard plus cream)
400 ml /13.5 fluid oz heavy whipping cream (35 % fat)
2 to 4 tablespoons of cocoa powder (if making a chocolate version)
if you make different flavor variation add your flavoring right after adding the gelatin in.
Notes: the cream must not be beaten stiff. it must remain creamy.
Custard is cooked when reaching 80 degrees celsius (176F)
The jellied custard is set when temperature reach 20 degrees Celcius (68 F)
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Strawberry Bavarian Cream Birthday Cake
This Strawberry Bavarian Cream Cake was made with 4 layers sponge Cake, filled with whipped cream, cream cheese and strawberry coulis, topped with a strawberry white chocolate frosting. Recipe Here:
Whipped Bavarian Custard Cream Filling : Wild Flour
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Whipped Bavarian custard cream filling uses the custard as a base for the actual cream itself. Make whipped Bavarian custard cream filling with help from an experienced culinary professional in this free video clip.
Expert: Romina Rasmussen
Filmmaker: Jeff Goodey
Series Description: You don't have to be a professional baker to make delicious desserts like one in the comfort of your own home. Get tips on various delicious dessert recipes with help from an experienced culinary professional in this free video series.
How to Make Pastry Cream
How to Make Pastry Cream
Full Recipe:
Pastry cream or vanilla custard is one of my very most favorite things. I love it so much that I make it quite rarely as there is no self-control around if and I will basically inhale the whole bowl if no one is looking.
It's a silky custard packed with vanilla and it's just sweet enough, not cloying at all. If you want to stretch the batch and mellow the flavor out try folding in some whipped cream. This combination is called diplomat cream. Lighter and you can extend the batch to fill more cream puffs and eclairs.
Using the corn starch is a bit of a cheat, you can reduce or omit it if you're feeling the brave traditionalist.
You can fold melted and cooled chocolate into this or add a fruit reduction, so many options!
BAVARIAN CREAM
COOKING WITH ROSARIO!!! Every week a different recipe, healthy and easy-to-cook recipes. Only here at Chuck DeBroder. Because we care not only about the weather, we care about the well-being of all. WATCH ALL OUR RECIPES IN CHUCK DEBRODER YOUTUBE CHANNEL...
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How to Make Classic Vanilla Pastry Cream
Here's a classic vanilla bean pastry cream recipe. Click 'SHOW MORE' for recipe ingredients and baking guide.
Recipe makes about 1 ½ cups
Ingredients
1 cup 2% milk
½ vanilla bean or 1 ½ tsp vanilla bean paste
3 large egg yolks
3 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp unsalted butter, cut into pieces.
Baking Method:
Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter.
Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
The pastry cream will keep up to 4 days refrigerated.
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Lemon Cake with Lemon Bavarian Cream
This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream! It’s a wonderful mix of textures and layers and such a fun way to enjoy lemon cake! Recipe:
Strawberry Bavarian Cream New
This French strawberry Bavarian cream is delicious and easy to make. You can serve it just by itself or use it as a filling for cakes, eclairs or other pastries etc. Yum! Recipe here:
Professional Baker Teaches You How To Make BOSTON CREAM PIE!
Boston Cream Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch cake
Serves 12
Ingredients
CAKE
1 cup (200 g) sugar
¾ cup (96 g) cake & pastry flour
½ cup (75 g) all-purpose flour
1 ¼ tsp (4 g) baking powder
¼ tsp (1 g) salt
½ cup (115 g) cool unsalted butter, cut into pieces
2 large eggs
½ cup (125 ml) milk
2 tsp (10 ml) vanilla extract
CREAM FILLING
½ cup (125 ml) whipping cream
½ cup (125 ml) milk
½ vanilla bean (or 1 ½ tsp vanilla bean paste)
3 large egg yolks
3 Tbsp (37 g) sugar
1 ½ Tbsp (12 g) cornstarch
2 Tbsp (30 g) unsalted butter
GANACHE GLAZE
½ cup (125 ml) whipping cream
4 oz (115 g) chopped bittersweet chocolate
1 Tbsp (15 ml) vegetable oil
1 Tbsp (15 ml) corn syrup
Directions
1. Preheat the oven to 325 F (162 C). Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping out any excess.
2. Sift the sugar, cake & pastry flour, all-purpose flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Cut in the butter until the flour has a rough crumbly texture.
3. In a separate bowl, whisk the eggs, milk and vanilla. Pour this into the flour mixture and beat to blend using electric beaters (or in the mixer) on low speed then increase the speed to medium high and beat until the batter is pale and thick, 3 to 5 minutes. Scrape the batter into the prepared pan and tap the pan on the counter to release any large air bubbles. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in its pan, then turn it out to cool completely.
4. While the cake is baking, prepare the pastry cream. Heat the cream and milk in a small saucepot with the scraped seeds from the vanilla bean (or vanilla bean paste) until it just begins to simmer. Whisk the egg yolks with the sugar and cornstarch and have ready a separate bowl with the butter, with a strainer placed over it. Slowly pour the hot cream into the egg mixture while whisking, then return the entire mixture back to the pot, constantly whisking over medium heat until it becomes glossy and thick, 2-3 minutes. Immediately pour this through the strainer over the butter, stirring until the butter has melted. Place a piece of plastic wrap directly over the surface of the cream filling, cool to room temperature and then chill until ready to fill.
5. For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil and corn syrup. Set aside to cool to room temperature before using.
6. To assemble, slice the cooled cake in half horizontally and place the bottom layer on a platter. Spread the chilled cream filling evenly over the cake layer and top with the other cake layer. Pour the cooled (but still fluid) ganache glaze over the top and spread it so that it cover the top of the cake evenly, but not the side. Chill the cake until ready to serve.
The cake can be stored refrigerated for up to 2 days.
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How to make Bavarian Cream
Bavarian Cream made from scratch with ingredients from your pantry.
Bavarian Cream is a special dessert treat that, contrary to its name, is French. Some parts of the world use the Bavarian cream as a Boston pie-like filling for cakes and pastries. Yet, the Bavarian cream is so much more than just a sweet creamy dessert filling. This dessert is served up with fruits or a fruit coulis or can be enjoyed too with nuts or simply a drizzle of chocolate sauce or caramel. The Bavarian cream is different from other custard-like desserts by the way it is prepared. The cream is fluffy light but also creamy without losing its form. I show you how to make this special treat at home in my video!
Ingredients
3 Egg Yolks
3 Tablespoon Powdered Sugar
few drops Vanilla Aroma Extract or Vanilla Bean paste
1 Cup Milk
3 sheets Gelatin or 1 Tablespoon powdered
1 ½ cup Whipping Cream
Print and save the whole recipe with steps and directions here -
Best Chocolate Pie Recipe ...Seriously
Baking this chocolate pie recipe at home is a tasty way to impress family and friends! My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.
Find more info about this Chocolate Pie Recipe at:
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Chocolate Pie Recipe:
1 DEEP DISH PIE CRUST
Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT
Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.
Chocolate Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.
Meringue Topping:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat.
Beat until nice, stiff peaks form.
Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees F and bake meringue for 10-12 minutes, or until the top of the top of the meringue shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
Chocolate Bavarian Cream Recipe - Video Culinary
Chocolate Bavarian Cream recipe: with text and photo instructions, in both American and metric measures.
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