Donut Filling II How to Make Bavarian Cream Filling

I haven't shared any doughnut filling recipes on my blog and here on our YouTube channel. Therefore, today I've decided to post my Bavarian filling recipe! This doughnut filling recipe is easy to make. 👌😊 And before you start making your homemade doughnuts, we need to make the vanilla cream first, as it needs to be chilled for a few hours before using it. This light vanilla cream is a perfect compliment to my soft and fluffy Berliner Doughnuts - https://youtu.be/LKhGUf3wdNU.

You will need:
250 grams milk (I used whole milk)
40 grams all-purpose flour
100 grams powdered or caster sugar
4 egg yolks (I used pasteurized egg yolks)
50 grams butter, diced and softened (or you can substitute with 50 grams heavy cream)
1 tsp vanilla bean paste or 2 tsp vanilla extract

Procedure:
Pour the milk into a saucepan and slowly heat it over medium heat. Warm the milk until bubbles start to form around the edges but do not let the milk boil. Then remove from the heat.
In a medium-sized bowl, add and whisk flour and powdered sugar together.
In another bowl, whisk egg yolks well for 30 seconds. Whisk in the flour mixture until you have a thick, paste-like mixture.
Slowly add a tablespoon of the hot milk to the yolk mixture, whisking continually as you add it. If you add the hot milk to the egg mixture, you will end up with scrambled eggs! Keep adding the milk, a small amount at a time, and whisking, until the two mixtures are thoroughly combined.
Once the egg and milk are thoroughly combined, pour the mixture through a fine sieve set over the saucepan, and place it over medium heat. Add the butter while constantly whisking until the mixture thickens and comes to a boil, about 3 minutes. The cream will become thick and glossy, won’t have any foam on top, and be immediately removed from heat. You can pour the cream through a fine sieve again over a small bowl if you want. Then whisk in the vanilla.
Transfer the cream filling to a bowl, then cover with plastic film, pressing it against the cream’s surface to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 2 days.
Fill the doughnuts: Transfer the cream to a pastry bag or a Ziploc bag with a small round decorating tip. Poke a hole in the side of each doughnut and fill it with vanilla cream. The doughnuts should be served as soon as they are filled. They are best the same day they are made.

Notes:
This cream filling can be made up to 24 hours in advance. Refrigerate until 1 hour before using it.
Don’t walk away when your cream is cooking. Keep stirring and make sure to hit the corner of the pan with the whisk.
You need a pastry bag for piping the filling inside the doughnuts, but if you don’t have one, you can make a homemade version via Ziploc bag with the corned cut-off.

ENJOY AND HAPPY COOKING! 😊
Paula ❤

Music: Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500025 Artist: http://incompetech.com/

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