Unleashing The Potential Of Henry And Henry Bavarian Cream

Henry & Henry Bavarian Cream is a rich and versatile filling that can be used in pastries, cakes, cupcakes, pies, cookies, tortes, donuts, and more. It is available in convenient squeeze tube bags, making it easy to fill pastries and pies. The product is ideal for bakeries, confectioneries, and cake shops, as well as home baking. It can be used as a layer in cakes, adding a creamy contrast to sponge textures. It can also be used as a filling for chocolate Bavarian cream donuts or to make a Bavarian cream cake.

Use it as a cake filling

Henry & Henry Bavarian Cream is a versatile product that can be used as a filling for cakes, pastries, pies, cookies, tortes, donuts, cupcakes, Bismarcks, Napoleons, and éclairs. It can also be used as a standalone dessert, served with fresh fruit and whipped cream.

When using the cream as a cake filling, it is important to ensure that your cake is completely cooled before adding the cream. You can use a spatula to spread the cream onto the cake, or you can use a piping bag if you want to pipe the cream into the centre of the cake. If you are using the cream to fill a cake, it is recommended to build a dam by piping a ring of frosting along the edge of the cake first, to prevent the cream from leaking out.

The cream can also be customised by adding a layer of fresh fruit, such as strawberries or raspberries, on top of the cream between the layers of cake. Alternatively, you can add other ingredients, such as fruit purees, extracts, or spirits, to the cream to create different flavours.

When storing the cream, it is recommended to refrigerate it after opening, where it will stay fresh for 3-6 months.

Use it in pastries

Henry & Henry Bavarian Cream is a smooth, vanilla-flavoured filling that can be used in a variety of pastries. Here are some ideas and instructions on how to use it in your pastry creations:

Cream Puffs

Cream puffs are a delicious and decadent dessert that can be easily made using Henry & Henry Bavarian Cream. To make cream puffs, you will need to prepare a choux pastry dough and pipe it onto a baking tray. Bake the dough until it is browned and firm, then allow it to cool to room temperature. Slice the cream puffs in half, fill them with the Bavarian cream, and place the tops on. You can serve them chilled or at room temperature, garnished with powdered sugar. Cream puffs can be made ahead of time and stored in the refrigerator for up to 5 days.

Éclairs, Napoleons, and Fruit Tarts

Henry & Henry Bavarian Cream is the perfect filling for classic pastries like éclairs, Napoleons, and fruit tarts. Its lush consistency and smooth vanilla flavour pair beautifully with any flavour, making it a versatile choice for your pastry creations. Simply pipe or spread the Bavarian cream onto your baked pastry shells, and you're ready to serve!

Pies and Cookies

You can also use Henry & Henry Bavarian Cream as a filling for pies and cookies. The convenient squeeze tube bags make it easy to fill your pastries without making a mess. The cream has a stable consistency, so you don't have to worry about it soaking into your pie crust or cookie dough. This cream will add a rich and creamy texture to your pies and cookies, taking them to the next level.

Layered Cakes

If you're a cake lover, Henry & Henry Bavarian Cream is a great choice for layering between cake tiers. It adds a creamy contrast to sponge textures and can be used to create beautiful and delicious layered cakes. The cream also pairs well with fruit purees, liqueurs, or chocolate shards for an enhanced taste experience and a playful texture contrast. You can even use it to make a princess cake!

Use it in pies

Henry & Henry Bavarian Cream Pie & Pastry Filling is a versatile product that can be used in a variety of baked goods, including pies. Here are some tips and instructions for using it specifically in pies:

Choosing the Right Pie Crust

The type of pie crust you use will depend on your personal preference. A traditional option is a graham cracker crust, which adds a buttery and salty flavour to the pie. Alternatively, you can opt for a pastry crust, such as the one used in the recipe by Cooking with Kimberly, which includes a made-ahead pie crust, ladyfingers, or wafers.

Preparing the Filling

The Henry & Henry Bavarian Cream filling is ready-to-use and can be easily dispensed from its convenient squeeze tube bags. However, if you want to add some extra flavour or texture to your pie, you can consider mixing in some additional ingredients. For example, you can fold in some whipped cream to make the filling lighter and fluffier, as suggested in the Curly Girl Kitchen recipe. You can also add in some chopped chocolate, crunchy toffee bits, or sliced bananas, as suggested by Curly Girl Kitchen, to create different variations of the pie.

Filling the Pie

Once you have prepared your crust and filling, it's time to fill the pie. Simply squeeze the desired amount of filling into your pie crust. If you are using a traditional pie pan, be aware that it may be difficult to get neat slices out of the pie due to the soft and creamy texture of the Bavarian cream. Instead, you may want to use a tart pan with removable sides, as suggested by Curly Girl Kitchen, to make serving easier.

Finishing and Serving the Pie

After filling the pie, use a spatula to smooth out the top of the filling and ensure it is evenly distributed. You can then add your desired toppings or garnishes. Fresh berries or a drizzle of chocolate sauce, as suggested by Cadbury Desserts Corner, would pair well with the creamy filling. Finally, chill the pie in the refrigerator for at least one hour before serving. This will help the pie set and ensure it has a smooth and rich texture.

Use it in cupcakes

Using Henry and Henry Bavarian Cream in Cupcakes

Henry and Henry Bavarian Cream is a versatile product that can be used in a variety of desserts, including cupcakes. Here are some tips and instructions for using it in cupcakes:

Preparation

Before using the Bavarian cream as a filling for your cupcakes, it is important to prepare it properly. Make sure to follow the instructions on the package to achieve the best results. The basic preparation usually involves combining the cream with other ingredients such as milk, sugar, and flavourings. It is also recommended to refrigerate the cream once opened to extend its shelf life.

Filling the Cupcakes

When filling cupcakes with Bavarian cream, it is best to use a piping bag. This method allows for easier and more controlled filling. Simply fill the piping bag with the Bavarian cream and insert the tip into the centre of the cupcake. Gently squeeze the bag to fill the cupcake, being careful not to overfill. You can also use a spatula to spread the cream onto the cupcake if you prefer. Ensure that your cupcakes are completely cooled before filling them.

Flavour Variations

While the Bavarian cream has a delicious vanilla flavour on its own, you can also enhance it with other ingredients. Try adding fruit purees, liqueurs, or extracts to create unique flavour combinations. For example, you could make a chocolate Bavarian cream by adding melted chocolate or create a fruity variation with raspberry or strawberry puree. Be creative and experiment with different flavours to find your favourite!

Presentation and Serving

Bavarian cream-filled cupcakes can be decorated in various ways. You can pipe or spread frosting on top of the cupcakes, such as chocolate buttercream, strawberry buttercream, or vanilla buttercream. Adding fresh fruit, such as blueberries, strawberries, or raspberries, can also take your cupcakes to the next level. For a more elegant presentation, consider using decorative glasses or serving dishes to showcase your filled cupcakes.

Storage

Proper storage is essential to maintain the freshness and quality of your cupcakes. It is recommended to store the filled cupcakes in an airtight container in the refrigerator. They should be consumed within a few days to ensure optimal taste and texture. If you want to prepare the cupcakes in advance, you can also freeze them for up to 4-6 months. However, allow them to defrost in the refrigerator overnight before serving.

Use it in donuts

Using Henry and Henry Bavarian Cream in Donuts

Ingredients

The ingredients for the donuts are:

• Unbleached all-purpose flour
• Instant dry yeast
• Granulated sugar, divided
• Eggs at room temperature
• Cold water
• Unsalted butter, at room temperature, cut into 0.5" pieces

The ingredients for the Bavarian cream are:

• Whole milk
• Flour
• Egg yolks
• Vanilla bean (optional)
• Heavy whipping cream

Method

First, make the donuts. Mix the flour, yeast, sugar, and salt in a large bowl of a stand mixer. Next, add the eggs and water and knead for 3 minutes on medium speed. Then, gradually add the butter with the mixer on medium-high speed, one piece at a time, waiting about 10-15 seconds before adding the next. Increase speed to high and knead until the bottom and sides of the bowl are clean, the dough is smooth, and you can stretch it without tearing. Cover with plastic wrap, and place in the refrigerator for 10 hours or overnight.

Transfer the dough to a lightly floured surface, and roll it into 1" thick. Use a 3" cutter to cut and place each piece over a 4x4-inch parchment paper square lined on a large baking sheet. Cover and place in a warm spot for 1-2 hours or until doubled in size.

Warm the oil to 360F and gently drop the donuts into the hot oil with the parchment paper facing down. Fry the donuts for 90 seconds on each side. Remove from the oil using a slotted spoon. Cool for 5 minutes, dip each with granulated sugar (or powdered sugar), and set aside to cool for about 20-30 minutes, then fill with the Bavarian cream.

Bavarian Cream Method

To make the Bavarian cream, first, make the pastry cream filling. Bring the milk to a simmer until you notice some bubbles at the sides of the saucepan. While the milk is warming, mix the sugar, flour, and salt in the egg yolks. Mix a tablespoon at a time of the warm milk into the yolk mixture while stirring. Add the milk gradually and slowly, or else the eggs will cook. Once the milk is thoroughly mixed, pour it back into the saucepan and cook over medium-low heat with a constant string until it is thickened about 90 seconds. Remove from the heat, run the pastry through a sieve, and mix in the vanilla extract and butter. Place it in an airtight container and refrigerate for up to 3 days.

When ready to fill the donuts, remove the cream from the refrigerator. Whip the heavy cream until stiff peaks form, then fold it into the cream.

Tips

• The dough might seem too dry during the first kneading, but it is ok, and do not add more water. There is water in the butter.
• Rolling and cutting the dough when cold will help get even and symmetric donuts. You can reroll the scraps, cut some more donuts, or roll tiny dough balls for donut rolls. I like to roll them into logs and fry some twisted donuts.
• Knead the scraps into a ball and place it back in the refrigerator. It is much easier to handle cold dough.
• Stay put and pay attention to the oil temperature. If it rises too high, reduce the heat (I sometimes turn it off all the way). Also, adding the donuts might reduce the oil temperature, and you might need to increase the heat. It is a delicate game you must pay attention to.
• Wait a few minutes before coating the donuts, if the donuts are too warm they might melt the sugar.
• When making the cream, make sure not to bring the milk to a full boil. I like to first pour it into a measuring cup and check that the temperature is not over 140F (60C).

Frequently asked questions