Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup hazelnuts, chopped
- 1/2 cup cherries, pitted and chopped
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Electric mixer
- Piping bag
- Pastry tip
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until the mixture comes to a simmer.
2. In a mixing bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the vanilla extract.
6. Divide the mixture in half. Stir the chopped hazelnuts into one half and the chopped cherries into the other half.
7. Pour the hazelnut mixture into the bottom of a piping bag fitted with a pastry tip.
8. Pipe the hazelnut mixture into the bottom of small serving glasses.
9. Pour the cherry mixture on top of the hazelnut mixture.
10. Pipe the remaining Bavarian cream on top of the cherry mixture.
11. Chill the glasses in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 28g
Carbohydrates: 37g
Protein: 6g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for hazelnuts.
- Blueberries or raspberries can be substituted for cherries.
Variations:
- Add a layer of chocolate ganache on top of the cherry mixture.
- Top with whipped cream and a cherry for garnish.
Tips and tricks:
- Make sure to whisk the egg yolk mixture constantly while pouring in the hot cream mixture to prevent curdling.
- Chill the glasses before piping in the Bavarian cream to prevent the layers from mixing.
Storage instructions:
Store in the refrigerator for up to 2 days.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve in small clear glasses to show off the layers.
Garnishes:
Whipped cream and a cherry.
Pairings:
Coffee or tea.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the Bavarian cream is too thin, cook it longer until it thickens.
- If the Bavarian cream is lumpy, strain it through a fine-mesh sieve.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Bayrisch Creme, also known as Bavarian cream, is a classic dessert from Bavaria, Germany. It is a custard-based dessert that is typically flavored with vanilla and served with fruit or a fruit sauce.
Flavor profiles:
Creamy, nutty, and fruity.
Serving suggestions:
Serve chilled as a dessert after a meal.
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Region: German