You can use this gluten-free Bavarian cream filling mixture to fill doughnuts and cakes. Because of the eggs, you must refrigerate this mixture. And make sure it’s completely cold before you fill the doughnuts. You should refrigerate any cake filled with this cream as well.
Preparation time: 15 minutes, plus chilling time
Cooking time: 10 minutes
Yield: 2 cups
3/4 cup heavy cream
2/3 cup whole milk
1/4 cup plus 2 tablespoons sugar
1 egg
2 egg yolks
2 tablespoons cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla
In a large, heavy saucepan, combine the heavy cream, milk, and sugar. Cook over medium heat until the mixture simmers, stirring occasionally so the sugar dissolves.
Meanwhile, in a mixing bowl with the whisk attachment, beat the egg and the egg yolks until they’re pale yellow and fluffy.
Beat in the cornstarch.
When the milk mixture has come just to a simmer with consistent bubbles, pour 2 tablespoons of the milk mixture into the egg mixture and beat.
Continue to add all the milk mixture gradually, beating constantly.
Turn the egg mixture back into the pan and cook over medium heat until the mixture begins to steam and thicken.
This should take less than a minute.
Remove from the heat and whisk in the butter and vanilla.
If you love perfectly smooth centers to your donut, feel free to strain the mixture through a sieve.
Cover the Bavarian Cream Filling with plastic wrap directly on the surface and chill until cold, about 2 hours.
Per 1/4-cup serving: Calories 175 (From Fat 118); Fat 13g (Saturated 8g); Cholesterol 94mg; Sodium 38mg; Carbohydrate 13g; Dietary Fiber 0g; Protein 2g.
If you have trouble filling the doughnuts with the cream filling, just cut the doughnuts in half, add the cream, and then put the tops back on and frost. You won’t have any complaints!
dummies
Source:http://www.dummies.com/how-to/content/glutenfree-bavarian-cream-filling.html
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