Vanilla (Bavarian) Cream Filling

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I find it quite amusing that as I am typing this, I currently have a fresh batch of Sourdough Doughnuts rising in the oven, just waiting to be fried! 😄

I haven’t share any doughnut filling recipe here in my blog. Therefore, today I’ve decided to post my Vanilla (Bavarian) cream filling recipe! This doughnut filling recipe is easy to make.

For this video, I used my sourdough donuts (still experimenting with the recipe) to show how I filled my doughnuts. 😊

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. You will need:

  • milk
  • all-purpose flour
  • powdered or caster sugar
  • egg yolks
  • butter
  • vanilla

This light vanilla cream is a perfect compliment to my soft and fluffy Berliner Doughnuts.

Berliner Doughnuts

Pipping in the Bavarian Cream Filling

If you don’t have pastry bags, cut a small hole at the end of a 1-liter ziplock bag – this works just as well. To fill the doughnuts, I like to use 2 (unused) toothpicks or a chopstick to cut a hole 3/4 of the way through the doughnut from the side. This makes it easier to stick the piping tip or end of your pastry bag into the doughnut and squeeze gently to fill the doughnuts with luscious vanilla cream.

Quick 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 over heat. Keep stirring and make sure to hit the corner of the pan with the whisk.
  • You need a pastry bag fitted with a round tip 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.
  • You can use two toothpicks or a chopstick to poke a deep hole in the doughnut, then jam your piping bag in and squeeze.
  • I always use my Tefal deep-fryer with a temperature indicator when making my homemade doughnuts. But you can also use a cast iron dutch oven or a wide-wok and a deep fryer thermometer. Just remember that you will need to fill the pot about halfway up with oil.
  • I always fry doughnuts at 170 degrees Celcius heat. Flip and fry until the doughnuts turn golden brown.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 250 grams 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 ( seeds from 1 vanilla pod) or 2 tsp vanilla extract

Procedure (video):

  1. 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.
  2. In a medium-sized bowl, add and whisk flour and powdered sugar together.
  3. In another bowl, whisk egg yolks well for 30 seconds. Whisk in the flour mixture until you have a thick, paste-like mixture.
  4. 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. 
  5. 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 immediately remove from heat. You can pour the cream through a fine sieve again over a small bowl if you want. Then whisk in the vanilla.
  6. 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.
  7. 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 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.
  • You can use two toothpicks or a chopstick to poke a deep hole in the doughnut, then jam your piping bag in and squeeze.
  • I always use my Tefal deep-fryer with a temperature indicator when making my homemade doughnuts. But you can also use a cast iron dutch oven or a wide-wok and a deep fryer thermometer. Just remember that you will need to fill the pot about halfway up with oil.
  • I always fry doughnuts at 170 degrees Celcius heat. Flip and fry until the doughnuts turn golden brown.
 

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