Easy Bavarian Cream

• Vegetarian

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 3/4 tsp Sea salt, fine
  • 1 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 2 tbsp Butter
  • 3 cups Milk
  • 1/2 cup Whipping cream

Found on happymoneysaver.com

Description

Directions

• In a medium sauce pan, mix your sugar, flour and salt with a whisk. Gradually add the milk and mix well.
• In a separate bowl whisk egg yolks and add to the pan. Mix well. Bring mixture to a boil over medium high heat stirring constantly until mixture becomes thick and has the consistency of pudding.
• Take off heat and add butter and vanilla to the pan, stirring until well combined and butter is melted. Cool completely. I put mine in the fridge to help speed up the cooling process.
• You have just created a vanilla custard. This is heavenly on its own, but to give it a Bavarian cream texture it needs to be a little lighter in texture. We do this by taking a 1/2 cup of heavy whipping cream, whipping it until soft peaks form and gently folding the whipped cream into the custard mixture.
• Place into a piping bag to be used in the cream puffs.
• Pre-heat oven to 400 degrees.
• In a sauce pan bring butter, water and salt to a boil.
• Add 1 cup of flour to the boiling liquid all at once and stir until a ball forms.
• Take pan off heat and let mixture cool for 5 minutes.
• After the flour mixture has cooled for 5 minutes, start beating in the eggs, one at a time. Mixing well after each egg. Mixture should be smooth and glossy after you beat in your 4th egg.
• Place dough by spoonfuls on a parchment covered baking sheet and bake for 40 minutes at 400 degrees.
• Remove cream puffs from the oven and let cool.
• Cut cream puff half way through the center with a knife and pipe in your easy Bavarian cream. Sprinkle tops with powdered sugar and enjoy!