Bavarian Cream made in the following way will give you the silkiest most delectable filling ever.  This filling is wonderful in Dark Chocolate Cake.  Bavarian Cream can be flavored with Hazelnut Paste or Dulce de Leche.  The Coconut Bavarian Cream previously posted is wonderful as well.

In the bowl of a heavy duty 5 quart mixer using a paddle attachment beat until the ribbon stage:

4 egg yolks

4 ounces granulated sugar

In a measuring cup:

bloom in 1/4 cup of cold water

2 1/2 teaspoons powdered gelatin

Heat in a large saute pan:

1 cup whole milk

2 Tablespoons Madagascar Vanilla Bean Paste

Whip in the bowl of a heavy duty mixer:

1 cup heavy cream and chill in the refrigerator

Process:

Beat the yolks and sugar until they are thick and pale and fall back onto themselves when lifted and allowed to drop.  This is known as the ribbon stage.

Heat the whole milk with the vanilla bean paste in the large saute pan until the milk begins to boil.

Pour a small amount of the hot milk into the yolk mixture and temper the yolks by allowing that small bit of hot milk to warm the yolks.  Pour all the hot milk into the yolk mixture and blend well.  Pour back into the saucepan and return to the heat.  Using a whisk, keep the mixture moving to prevent the yolk/milk mixture from burning.  Heat to 160 degrees F and remove from the heat.

Pour into a large bowl and cool to 110 degrees F.  Melt the gelatin in a microwave for 14 seconds or a temp of about 110 degrees F and pour the gelatin in the egg/milk mixture.

Chill until this mixture lowers to a temperature of 87 degrees f.  Fold in the chilled whipped heavy cream..the mixture is very loose but you can ladle or pour it into the center of your cakes that have buttercream dams.  Chill the cakes for at least 8 hours before icing.

A very important ingredient that I want all of you to become familiar with is Nielsen Massey Madagascar Vanilla Bean Paste

Here is a photo of the large size which I am sure you can find on the web if you can’t purchase it from a local supplier.

 

The flavor notes in this product are wonderful. This is a product that I feel is absolutely essential to use in the making of Bavarian Cream Filling.

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Coconut Chiffon Cake

May 20, 2010

 

 

 

 

 

 

This cake was made by my student, Megan. I like how she set this photo shoot up with the color of the table complimenting the color of the large open roses.

I thought I would share this recipe with everyone because it is a wonderfully light cake with a delicate coconut flavor.

Ingredients:

14 ounces cake flour
1 Tablespoon and 1 teaspoon baking powder
1 teaspoon salt
8 eggs separated
14 ounces granulated sugar
1 Tablespoon vanilla extract
1 Tablespoon coconut extract
2/3 cup vegetable oil
1 cup coconut milk

Preheat oven to 375 degrees F
Prepare two 10″ cake pans by sticking a round of parchment on the bottom of the pan making sure no pan release is sprayed on the sides of the cake pan. This cake likes to climb up the sides of the pan and it will do that more easily without spray.

Separate 8 eggs and place the whites in the bowl of a heavy duty mixer.

If you have a hand held mixer, place the yolks in a large mixing bowl.

Add 1 cup of coconut milk to the yolks

Add 2/3 cup of vegetable oil to the yolks and coconut milk.

Add 1 Tablespoon of vanilla extract and 1 Tablespoon of coconut extract to the egg yolks, coconut milk and oil.

Sift together 14 ounces of cake flour, 1 Tablespoon plus 1 teaspoon baking powder and 1 teaspoon of salt into a bowl with 10 ounces of granulated sugar.

Whip the egg whites to a soft peak and add 4 ounces of granulated sugar to stabalize the whites.

With a hand held mixer ( of if you are fortunate another heavy duty mixer) blend the yolks, coconut milk and oil plus the extracts together and add the flour, baking powder, salt mixture all at once to the yolks..blend well and then fold in the soft peaked egg whites and fold in well.

Bake at 375 degrees F for 25 – 30 minutes or longer if necessary. The cake should look golden brown and spring back when touched.

I will post a coconut milk mousse that will taste delicious with this cake.