Low Carb Bavarian Creamor Cream Puff Filling Recipes

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

Steps:

• Mix all ingredient in bowl until cream is thick, almost a butter consistency.
• ENJOY!

Steps:

• Whisk all ingredients together (except vanilla) to dissolve cornstarch.
• Put into a saucepan over med-high heat, stirring constantly.
• When it starts to bubble over itself, remove from heat, continuing to stir and add vanilla to taste preference.
• Add more water (a little at a time) if too thick (It should be thick enough to stay in the puffs, yet thin enough to pipe inside them).
• Refrigerate for a couple of hours, stir, and check consistency.
• If still too thick (it will thicken when cooled), add more water and stir again.
• repeat, if necessary.
• Put in old-fashioned ketchup/mustard squeeze bottles and pipe chilled mixture inside puffs.