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Ok, a little cooking lesson 1st. True Bavarian Creme uses gelatin which does not work for eclairs, donuts or pastries well because it is not smooth, it is lumpy. So you probably made the creme perfectly. The problem is the misuse of the term Bavarian Creme. I also used this term for what I now know is actually a Crème Patisserie or Pastry Cream. It is used for all kinds of pastries and is often combined with whipped cream for a lighter filling (try adding a little cinnamon & nutmeg for dessert topping) or cream cheese for cheese danish etc. It is wonderful mixed in with a lemon curd as well. I sometimes use the latter, with cream cheese, for my dessert pizzas.
Sorry, on to the recipe.
Vanilla Crème Patisserie (Pastry Cream)
1 cup milk
1 cup heavy cream
1 vanilla bean split and seeded
6 extra large egg yolks
½ cup sugar
3 tablespoons corn starch
3 tablespoons Amaretto (see variations below)
¼ tsp almond extract (see variations below)
Pour milk and heavy cream into a med saucepan, add vanilla bean and bring the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes.
You may substitute 1 tsp of vanilla extract for vanilla bean but add at the end after removing from heat.
In a small bowl, whisk together the egg yolks and sugar until light and lemony colored, about 3 minutes. Add the cornstarch and continue to whisk until smooth.
Remove the vanilla bean from the milk & cream mixture. Add 1/2 cup of cream mixture to egg mixture to temper. Gradually pour the egg mixture into the cream mixture. Whisk the mixture until completely smooth and lump free.
Place saucepan with cream & egg mixture over medium heat. Bring the mixture to a boil, whisking constantly, and cook for an additional 2 minutes.
Remove from heat and add extract(s) and liqueur. Whisk briskly for 30 seconds.
Pour the crème patisserie into a small bowl. Place a sheet of plastic wrap directly on top of the crème patisserie to prevent a skin from forming. Make sure the plastic wrap is pushed down onto top of crème patisserie with no large bubbles showing. Refrigerate for 3 hours or until ready to use. Whisk lightly before using.
Variations:
For eclairs/cream puffs you may substitute lemon extract for the almond extract. Try white chocolate and sugared lemon zest as a garnish. Dark chocolate and crushed almonds go well with the almond filling.
Other variations include the addition of cocoa powder (2 tablespoons) or espresso powder (1 tablespoon) or a combination of the 2. Add 1 extra tablespoon of sugar, if desired, to coffee or cocoa before adding to pastry cream for a sweeter taste.
You may also substitute many different liqueurs for the Amaretto. Kahlua works well as does Grand Marnier or Brandy.
This is an all-time favorite in our house. Although it does add a nice flavor, I leave out the liqueur when serving this to any "under 21" crowds.
So, now I just use the frozen puff pastries from the store?
Sure! It's even good on pound cake. Although I love a warm honey and citrus glaze on top of puff pastry warm from the oven. I sprinkle a little coarse sea salt on that.
However since the true Bavarian Cream can sit and gel in the puff pastry cups without being disturbed, til it's time to eat them, a true Bavarian Cream will still work for the puff pastry shells. Oooh chocolate Bavarian Cream or Pastry Cream sounds really good in puff pastry right now.
Weird, I'm not usually into chocolate. Must be this gloomy weather...
