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Topic Title: BAVARIAN CREME
Created On Monday February 16, 2009 9:01 AM
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Princess_Of_Cakes
Posts: 15
Posted: Sunday February 08, 2009 7:20 PM

Hi Everyone,

I am new in this web site; I am looking for the recipe of BAVARIAN CREME. I made one that I found online and it was awful, taste like oak milk and it looks like a huge something gelatine looking. It was horrible.

If you have a good one please email it to me or post it here.

My email address is: princesaboriqa@yahoo.com

Thanks y'all

PB
 
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sandra_c_i
Posts: 25
Posted: Tuesday February 10, 2009 3:55 PM

You can buy commercial bavarian Cream filling from Country kitchens fairly cheap.
 
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Cindy'sCakery
Posts: 626
Posted: Wednesday February 11, 2009 6:39 AM

i have been in search of a delicious bavarian cream recipe as well. i've tried several recipes from online and didn't care for them the same milky/gelatinous reasons you mentioned. so i purchased the bavarian cream in the sleeve from my local cake supply shop and found it very "fake" tasting. i then mixed the two and they tasted much better together than apart and used it in my cake and the customer loved it! i now have it in my freezer for future orders.
 
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Princess_Of_Cakes
Posts: 15
Posted: Wednesday February 11, 2009 6:39 AM

Country Kitchens? Can I buy it online or somewhere else? Have you buy before beside a country kitchen?

Please advise,

Thanks

Ruth
 
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cookiezncakes
Posts: 23
Posted: Wednesday February 11, 2009 8:31 AM

Just an aside:
Perhaps what you are really looking for is not a true Bavarian cream. True Bavarian cream is somewhat "milky and gelatinous;" that is the nature of the dessert. I think what you are really looking for is a Bavarian cream-flavored filling, in which case the commercially prepared filling from Country kitchens is the way to go.
 
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Jeanne G
Posts: 17115
Posted: Wednesday February 11, 2009 8:31 AM

Most cake supply stores sell commercial pastry fillings. I get mine at http://www.shopbakersnook.com/177.html
 
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Ilovecakes40
Posts: 827
Posted: Thursday February 12, 2009 6:50 AM

Here's something that might help you. I make filling using pudding mixes. I like the cook and serve better, but it works just as well with the instant. Here's what I do, I add 1 cup heavy cream then add 1 cup of whole milk, to a 3.4oz. package of pudding mix. It tastes great, and it works for all different flavors. Hope this helps you out!!
 
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Jeanne G
Posts: 17115
Posted: Thursday February 12, 2009 4:22 PM

Pudding filling is great. Just remember that then the cake must be refrigerated. I prefer the taste of pudding but always use the commercial fillings for safety at room temperature.
 
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Princess_Of_Cakes
Posts: 15
Posted: Friday February 13, 2009 8:36 AM

Thanks I am going to try that one ... Thanks
 
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Princess_Of_Cakes
Posts: 15
Posted: Friday February 13, 2009 8:36 AM

What about A Pastry Cream recipe? I thought the name was Bavarian Cream --- I want to use it for a filling for my cake.

Or can I buy it online do you know?
 
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Princess_Of_Cakes
Posts: 15
Posted: Monday February 16, 2009 9:01 AM

Thank you Again !!! have a nice week !!
 
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