Good Bavarian cream recipe. Or cake filling recipes?
I usually just use some vanilla puddin, but make it with the pie filling or custard directions...and then whip up some pastry pride (can be found at smart and final) then fold the puddin into the whipped topping and you have Bavarian cream (well, something similar in taste and texture)
Does anyone have a good recipe for reduced fat bavarian cream?
I am looking for a recipe that is reduced fat. I do not want substitutions with pudding in them. If you do not have a low fat recipe, please list a regular bavarian cream recipe because I would like that as well.
How long can brownies be left out of a container?
Beyond the obvious that brownies rarely survive long enough to go off, if you're living on your own and have cast-iron self restraint, I suppose you might need to know a shelf life.It's hard to give such a thing without knowing the recipe, as the shelf life will depend on how much sugar, chocolate, fat and flour you've used. Generally, the higher the flour content, the less it will keep. The higher the fat, sugar and real chocolate content, the better it will keep.If you're asking because you left a tray out overnight by accident, don't worry. Just wrap it in clingfilm or stick it in an airtight tin and it will still be fine to eat for a couple of days, and giving it a quick warm-through and eating it with ice cream will overcome any dryness.My own recipe uses hideous amounts of butter, chocolate and sugar, and I once, for curiosity, left some wrapped in a foil tray for a month. It was still delicious.
Is it better to use butter in baking when it is cold?
Yes, if you’re relying on the butter to create air pockets in your baked good.This is important for flaky pies, pastries, and biscuits. The bits of butter make pockets or layers that prevent the dough from becoming totally solid. They will eventually vaporize into buttery goodness when baked. Very important for something like a croissant![1] You can see the layers of butter in the dough that will give rise to the papery layers of croissant — layers that would be totally non-existent and drippy if it were allowed to become warm:Creaming butter and sugar is similar (though you want it cool, not ice-cold). You can’t just microwave the butter and stir to mix. In this case, mixing the solid butter and sugar produces tiny pockets of air that will puff up in the oven. Melted butter won’t do that! Why Cream Butter and Sugar?Buttercream icing is mostly butter, sugar, and air. It will melt on a hot day (or cake).In lots of other recipes, butter is just a delicious source of oil. No need to fuss about its temperature.Footnotes[1] How to make croissants (a step-by-step guide with .gifs) - Izy Hossack - Top With Cinnamon