Original Bavarian Cream / Bayrische Creme ✪ MyGerman.Recipes
HTML-код
- Опубликовано: 10 июл 2020
- 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 ...
Recipe Link: mygerman.recipes/bavarian-cream/
Blog: www.mygerman.recipes
Instagram: / mygermanrecipes
Pinterest: www.pinterest.de/myGermanRecipes
Facebook: / mygerman.recipes 
Хобби
Mmm if I had one of those all would be right with the world ...at least for awhile
That actually makes a lot of sense to me!
Reminds of when I lived in Bamberg!! Those were GREAT days!!!
Bamberg 😍
Danke for this great recipe. I shall be making these in the summer. I hold a little tea party every summer for my friends and family and these will be perfect for people who don’t like Eton Mess! I cannot wait to get back to Germany once it’s safe to travel again. ❤️🇩🇪
Beautiful dessert, delicious thank you
I absolutely luv Bavarian cream. I did not have a recipe to make it but I do now. Thank you !
looks delicious thank you for sharing your skill... x
Beautiful dessert.
So delicious
I absolute love this cream. I miss NOBIS so much !!! 😍😍😍😍
Mine ended up being very dense, a bit too firm similar to a cheesecake consistency.
My recall of the Bavarian Cream I had as a teen was closer to a custard-like feel.
Inspiration! Thank you for your video and guidance.
It‘s always difficult to tell what went wrong but here is what might be the cause: your gelatin package might contain more gelatin than mine. Another cause could be the conversion to US customary measures. It‘s never 100% the same and sometimes is rounded up or down to fit since nobody knows how to measure sometime like 6/7 cups or so. My suggestion is to use less gelatin next time and see how it turns out. I hope it will be more how you remember it.
Used this recipe for a cake and it was perfect! I just adjusted the amount of gelatine (50% more than in the recipe) as I needed a tougher texture. Thank you!
Thank you for sharing your experience!
Wunderschön. As I’m vegetarian I’d replace the gelatine with Agar.
That’s was so nice I did it on the Charlotte Russe
Absolutely delicious! Bad for the diet 😂 but mmm 😋 lecker!
Wow
since this is very similar to pastry cream can we use corn starch instead of jelatin, also could this be used as a filling for layering sponge?
My totally American maternal grandmother used to make a wonderful dessert she called Bavarian cream . She’d completely scrub the refrigerator drawers clean and make both drawers full of this wonderful dish fir family cook outs . I was young and now she is passed and I don’t remember exactly how to make it. It had jello or gelatin and heavy cream I think and lots of strained canned mixed fruit cocktail omg it was devine
Easy.. now I want to stuff donuts 🍩.. 😆 😋✌
Yes, Ma’am summer time in Texas water stays hot
Hi could use vanilla extract as a substitute ? Also you inspired me to make our kitchen as clean as yours, no more motorbike parts, my wife says its like a new pin, a big thank you!!!
Lol, glad I am a good influence 🤣! I think you can use some vanilla extract or maybe vanilla paste. Enjoy!
Yes, vanilla bean paste the better choice...schmeckt L E C K E R
It looks fantastic and I want to try this, but did I miss something or you didn't use the egg whites ?
The egg white is not used in this recipe, only the yolks.
Would I cut down on the Gelatin if I add apples to use it for a filling in a hand pie ?
I’ve never used it like that but reducing the gelatine seems to make sense.
If I were to use gelatine sheets instead how many sheets should I use ? :) . Its been difficult for me to find out on google as I don't know how big the satchet you used it x
You would need 6 sheets of gelatine.
@@MyGermanRecipes thank you!! I ended up going and buying powdered gelatine in the end haga . I tried the recipe out last night and it all went okay but when I needed to let the mixture go a little solid before adding the cream , it wouldn't. I have no idea why because i left it for ages before i gave in and added the cream . They turned out okay in the end though ☺great recipe... My boyfriend is half german so I've been exploring german cooking recently . This was a great start :)
Thank you so much for your video! My Danish grandmother made rum pudding which I believe is actually a Bavarian Cream flavored with rum as the ingredients are the same but in larger amounts and, of course, the rum rather than vanilla. I get so frustrated making it because sometimes it is too soft and won't hold it's form. When this happens is there any idea that pops into your mind as to a common cause of this? We hide an almond in the pudding and the one who gets it in their serving gets a small prize, thus there is a little pressure to make it correctly! We top the pudding with raspberry sauce. Any thought you may have as to why the pudding is runny would be very much appreciated. Thank you.
My guess would be that the gelatin get’s too hot. It won’t gel after it got too hot.
@@MyGermanRecipes thank you so much! I'm making it today for tomorrow's celebration. I will pay careful attention to the gelatin. I see in my notes I wrote "add gelatin to hot custard." I think you're right!! I think I need to let the custard cool before adding the gelatin! You couldn't imagine how many U-Tube videos I have watched trying to find what I'm doing wrong. Thank you, thank you, thank you! And Merry Christmas to you!
The minute i add the whipcream, some of the mixture turn into small clots. Do you know what's wrong with mine?
(i used non dairy whipcream and just out from fridge)
Thanks in advance
I honestly don’t know what happened there. I would think that non dairy whipping cream would work just as the dairy version. Maybe a problem with the gelatine (or vegan alternative like Agar)?
@@MyGermanRecipes many thanks for the reply... Perhaps it just the timing, too soon to add the cream
Can I use pure vanilla extract
I wouldn’t because the taste isn’t really the same. If you want enough of the vanilla taste, you’d have to use so much that the extract also gives a bitter taste.
What about vanilla paste
The reason I ask is because one vanilla bean is $15 where I’m from
Ich glaube, daß es französische Schlagsahne oder crème Chantilly heißt.
Use stevia next time?!?!?!