The Puff

Nonna Puff.jpg
 

Ingredients

Bavarian Cream

  • 1 Quart of Half & Half Creamer

  • 7 1/2 Tablespoons of Cornstarch

  • 3/4 Cup of Granulated Sugar

  • 3 JUMBO Egg Yolks

  • 1 teaspoon of Vanilla Extract

  • 1 Pint of Heavy Whipping Cream (Half for the Bavarian Cream, Half for the end)

Shell

  • 1 Stick of Unsalted Butter

  • 1 Cup of Water

  • Pinch of Salt

  • 1 1/2 Cups of All-Purpose Flour

  • 4 JUMBO Eggs

  • 1/2 teaspoon of Baking Powder

Other Items

  • Small Chocolate Chips

  • Powdered Sugar

  • Large Disposable Pastry Bag

  • Collar / Straight tip preferred, but not necessary

  • Mixer

  • Baking Sheet Trays - Light color aluminum (not dark)

  • Parchment Paper

Oven Temp

  • 425 F

Step by Step

Bavarian Cream

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Do this at least one day before. It will need to sit in the fridge overnight.

  1. In a bowl - combine one half of the Half&Half Cream, Cornstarch, Granulated Sugar, Jumbo Egg Yolks, and Vanilla. Whisk until combined. Set aside.

  2. In a pot on the stove - warm the remaining half quart of Half&Half Cream. Low to Medium heat.

  3. Temper the cold ingredients - One ladle at a time, slowly add some of the warm cream to the cold cream bowl, whisking the bowl mixture continuously.

  4. Slowly pour the tempered mixture in the bowl into the pot on the stove. Whisk the pot on the stove continuously! You don’t want scrambled eggs. Turn the heat down a little bit if you think it might be too high.

  5. Once all together, keep whisking and cooking. Medium heat.

  6. Whisk until the custard thickens. 5 - 10 Minutes (It should look like this…)

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7.

Transfer to a bowl and immediately cover with plastic wrap. Be sure to touch the plastic to the surface of the custard to prevent a skin from forming.

Let the custard cool off before placing in the fridge. You don’t want to heat up the whole fridge.

Let it sit in the fridge overnight.

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8.

The next day… Whip half of the Heavy Whipping Cream to stiff peaks. Fold this into the custard. You may need to mix the custard a bit first if it is too stiff for folding.

You may use it right away, or store it covered in the fridge for up to 7 days.

strega.jpg

If you really want to make it like Nonna…

add an touch of Strega to the cream.

Whew! Bavarian Cream finished. Promise, it was all worth it. You can use this as a filling for Cakes, Cannoli (slightly modified), Cream Puffs, and more.




Shell







  1. Begin the baking at 425 degrees. Each 15 minutes, turn the oven temperature down by 25 degrees. Bake for a total time of 1 hour. The oven temperature should be at 350 for the last 25 minutes of baking time.

  2. Turn off the oven, crack the door open, and let them sit in there for another 10 minutes.

    This will keep the puffs from cooling too quickly, which can cause them to collapse on themselves.

  3. Take them out and let them cool off before the assemblage steps.