What are you baking now?

[SunnyDawn]

Quote:
You need to contact Vfem for answers

Miss Prissy also has made some amazing donuts and the recipe is posted on here somewhere.

I have a great recipe for bavarian cream but I have a doctor's appt to get ready for right now and need to dash. Hopefully someone else can get to theirs but if not I will post mine later.

 

[Tracydr]

Quote:
You need to contact Vfem for answers

Miss Prissy also has made some amazing donuts and the recipe is posted on here somewhere.

I have a great recipe for bavarian cream but I have a doctor's appt to get ready for right now and need to dash. Hopefully someone else can get to theirs but if not I will post mine later.

The college I went to used to have homemade donuts in the morning. One of my good friends was the donut maker. Omg, I don't even like donuts and they were so good!
I'd love to try those Bavarian creams.
I'd really like to find a nice baked donut recipe.

 

[math ace]

Quote:
Miss Prissy also has made some amazing donuts and the recipe is posted on here somewhere.

I have a great recipe for bavarian cream but I have a doctor's appt to get ready for right now and need to dash. Hopefully someone else can get to theirs but if not I will post mine later.

The college I went to used to have homemade donuts in the morning. One of my good friends was the donut maker. Omg, I don't even like donuts and they were so good!
I'd love to try those Bavarian creams.
I'd really like to find a nice baked donut recipe.

Tracydr: So can you contact your good friend and ask her what the secret is ????



SunnyDawn: I would love your recipe for bavariam cream.

I'll try to find Miss Prissy's recipe to!



Vfem: You want to help me out with hints or directions for donuts or bavarian creme?

 

[SunnyDawn]

Quote:
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.

 

[kuntrygirl]

Quote:
Please post pics.

http://i708.photobucket.com/albums/ww88/TheChickenLady/StepsforHoneyWheatBread024.jpg

http://i708.photobucket.com/albums/ww88/TheChickenLady/StepsforHoneyWheatBread004-1.jpg

Can you share your bread recipe please, please, please, please, pretty please? I want to TRY to make it.

 

[Tracydr]

Quote:
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?

 

[BettyR]

Quote:
http://i708.photobucket.com/albums/ww88/TheChickenLady/StepsforHoneyWheatBread024.jpg

http://i708.photobucket.com/albums/ww88/TheChickenLady/StepsforHoneyWheatBread004-1.jpg

Can you share your bread recipe please, please, please, please, pretty please? I want to TRY to make it.

I use a large bread machine to make my dough....You could also use a stand mixer but since I make all of our bread and I'm lazy and like being able to just put the ingredients in the bread machine and letting it do all the work I bought a large one with two dough paddles.

Honey Wheat Bread
Makes 2 loaves

2 heaping tablespoon sugar
1/4 cup oil
1/4 cup honey
4 ounces tub butter – melted
1/2 heaping cup powdered milk
1-teaspoon salt
1-1/2 cups very warm water
1 large egg
3 large egg yolks
3 heaping tablespoons vital wheat gluten
2 cups whole wheat flour
2 cups all-purpose flour
1-tablespoon yeast

2 cups all-purpose flour

Place all the ingredients (except for the last 2 cups of flour) in bread machine in the order listed. Turn machine on just to mix well then turn the machine off and allow mixture to sit in the bread machine for 3 hours.

Dough will rise during this time, so if you are not using a bread machine make sure it is in a large enough container or it will overflow. The dough will take on a sour smell but it is supposed to do that but the finished bread will not taste like sour dough.

Then add the last 2 cups of flour to the machine, select the dough cycle and turn the machine back on. When the dough cycle is finished remove the dough from the machine. Divide the dough into two loaves, shape and place in prepared bread pans to rise 35 minutes.

Then bake in a preheated 350° oven for 35 minutes or until the internal temperature of the bread reaches 180°. Remove bread from the pans to a cooling rack and cool completely before slicing. Store at room temperature in plastic bags of some other airtight container.

 

[kuntrygirl]

Quote:
Can you share your bread recipe please, please, please, please, pretty please? I want to TRY to make it.

I use a large bread machine to make my dough....You could also use a stand mixer but since I make all of our bread and I'm lazy and like being able to just put the ingredients in the bread machine and letting it do all the work I bought a large one with two dough paddles.

Honey Wheat Bread
Makes 2 loaves

2 heaping tablespoon sugar
1/4 cup oil
1/4 cup honey
4 ounces tub butter – melted
1/2 heaping cup powdered milk
1-teaspoon salt
1-1/2 cups very warm water
1 large egg
3 large egg yolks
3 heaping tablespoons vital wheat gluten
2 cups whole wheat flour
2 cups all-purpose flour
1-tablespoon yeast

2 cups all-purpose flour

Place all the ingredients (except for the last 2 cups of flour) in bread machine in the order listed. Turn machine on just to mix well then turn the machine off and allow mixture to sit in the bread machine for 3 hours.

Dough will rise during this time, so if you are not using a bread machine make sure it is in a large enough container or it will overflow. The dough will take on a sour smell but it is supposed to do that but the finished bread will not taste like sour dough.

Then add the last 2 cups of flour to the machine, select the dough cycle and turn the machine back on. When the dough cycle is finished remove the dough from the machine. Divide the dough into two loaves, shape and place in prepared bread pans to rise 35 minutes.

Then bake in a preheated 350° oven for 35 minutes or until the internal temperature of the bread reaches 180°. Remove bread from the pans to a cooling rack and cool completely before slicing. Store at room temperature in plastic bags of some other airtight container.

Thank you!

 

[GhostRider65]

MMMMMMMMmmm sound delicious, will have to try that recipe but no bread machine will do it by hand.

I'm making a second thanksgiving dinner today for my step children who are never allowed to be here for the holiday dinners, we can only get them the day after..so they will get their TGD turkey anyway, along with xmas today before we have to take them back Sat.
TAKE THAT AMANDA YOU W - T - H............. ANYWAY
So Turkey is cooking the pies just came out a pumpkin praline and a regular pumpkin, fresh whipped cream is made, the stuffing is in the bird plus an extra pan full not enough bird per stuffing recipe hehehe
the tators are peeled the carrots are fresh frozen from our garden, and the squash will be going in at 3pm. I grew the little dumpling squash this year and they are awsum and keep great in our basement. The 1 thing I wish is that they were bigger, there taste is fantastic but they are a small squash.
happy Turkey/Christmas to everyone LOl again........

 

[SunnyDawn]

Quote:
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...