BAVARIAN CREAM RECIPE | ALLRECIPES
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Frosting and Icing Recipes
Total Time 2 hours 5 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, CarbohydrateContent 17.4 g, CholesterolContent 188.8 mg, FatContent 25.4 g, ProteinContent 4.5 g, SaturatedFatContent 15.3 g, SodiumContent 51.7 mg, SugarContent 15.5 g
BAVARIAN PRETZELS | ALLRECIPES
These are magnificent soft pretzels with a gorgeous, beautifully browned, crusty exterior, bejeweled with crystals of salt.
Provided by Chef John
Categories Pretzels
Total Time 11 hours 50 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 8 pretzels
Number Of Ingredients 12
Steps:
- Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
- Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
- Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
- Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish.
- Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
- Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
- To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
- Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
- Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
- Preheat the oven to 475 degrees F (245 degrees C).
- Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
- Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 224.4 calories, CarbohydrateContent 38.6 g, CholesterolContent 9 mg, FatContent 4.2 g, FiberContent 1.3 g, ProteinContent 6.2 g, SaturatedFatContent 2.3 g, SodiumContent 3036.9 mg, SugarContent 1.8 g
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Reviews 4.6
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, German
Calories per serving
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