this recipe was born at the same time as my sourdough crepe recipe, it makes the perfect filling for doughnuts and pastries, too!
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This. Is one of my favorite breakfast indulgences. I love creme filled crepes or doughnuts – and making delicious Bavarian creme from scratch is oddly satisfying.
My mom, sister, and I all agree that when we start the day with something slightly indulgent along with a big cup of coffee, we don’t crave sweets the rest of the day, that’s our fix! Which I’m pretty sure goes against everything health and science related, but just funny we all have that in common.
So, without diving any further into the eating habits of myself and my relatives, the recipe you came for:
First, dissolve a Tablespoon of gelatin in 1/2 cup water
Set the gelatin to the side, then scald 2 cups of cream over medium-low heat
While the cream scalds, whisk together 2 egg yolks, 1/2 cup cane sugar, and 1/8t sea salt – set the egg whites aside for later
Pour the scalded cream over the egg mixture slowly, whisking, then the gel – whisk until combined well
Simmer the cream, gel & egg mixture on low for 15-20 minutes, whisking every few minutes, until it begins to stick to a spoon. Remove from heat and pour into a mixing bowl, then refrigerate for at least an hour or until solid
When the creme is cooled and gelled, beat the egg whites to stiff peaks. I love using my immersion blender whisk for this – stiff peaks in under a minute!
The cooled creme will look like this
Fold the egg whites into the creme and mix until combined. That’s it! Refrigerate or use right away.
The perfect Bavarian Creme filling for sourdough crepes!
Bavarian Creme from Scratch
- 1 T gelatin
- ½ Cup water
- 2 Cups heavy cream
- 2 egg yolks
- 1/2 Cup sugar
- ⅛ t sea salt
- 2 egg whites
- dissolve the gelatin in ½ cup water
- scald the cream
- whisk together egg yolks, sugar, and sea salt in a mixing bowl
- pour scaled cream slowly over egg mixture, whisking to incorporate, then whisk in the gel
- return cream, egg, and gel mixture to simmer for 15-20 minutes, whisking every few minutes, until the cream begins to stick to a spoon
- remove from heat, pour into a mixing bowl, and refrigerate for at least an hour, or until gelled solid
- when the cream mixture is cooled, beat the egg whites to stiff peaks
- fold the egg whites in to the cream mixture until thoroughly incorporated
- serve or refrigerate
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