Bavarian Cream Cheesecake Pastry

1 cup Bavarian Cream (I'll provide the recipe I used below)

8 oz package of Mascarpone Cheese

1/2 Cup Powdered Sugar

Mix that together. I mixed it before I let the Bavarian Cream chill completely (like it chilled probably a half hour when I mixed them up) and then let it chill overnight in the fridge.

Then you take Pastry Puffs from the frozen food section, thaw, open one up and slice it 3 ways to get the desire width, and then bake at 400 for like 15 minutes. Then once it cools, take two and layer with a thick layer of the bavarian cheesecake stuff in between. I put a little of the cream on top as well. Then I drizzled Chocolate syrup and sprinkled some powdered sugar and cocoa.

The cheese mixture is delicious by itself, and you could probably make an actual cheesecake with it, but it's kinda more creamy than cheesecakeish. If I were to turn it into a pie, I would probably smash biscotti and use butter to hold it together for a crust and then fill with mixture before it fully chills and then let it chill overnight. You might mix/whip it longer before letting it go in if you used heavy whipping cream in the bavarian cream or increase the amount of gelatin used, like you'd have to play with it. It would probably be a good tirimisu topping too.

The Bavarian Cream Recipe

It makes a lot more cream than you need for my recipe, but you can eat that too :)

Ingredients: Servings: 6 Units: US | Metric

1 envelope unflavored gelatin

1/4 cup cold water

4 egg yolks

3/4 cup sugar

1 cup milk

2 teaspoons vanilla

1 cup whipping cream

Directions:

1 This gelatin-based custard must be made several hours before you plan to serve it.

2 It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.

3 INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.

4 Set aside to soften for 5 minutes.

5 (It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.

6 Slowly add the sugar and continue to stir until well mixed.

7 Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.

8 Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.

9 The milk should be hot, but not boiling.

10 It is better to underheat than to boil.

11 As long as the milk is hot it will work fine.

12 Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.

13 Cook, stirring slowly, but constantly for 3 or 4 minutes.

14 Tilt the pan until you can see the bottom.

15 If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.

16 Remove from heat.

17 Do not let the custard boil; it will be fine if you remove it too soon rather that too late.

18 Stir in the vanilla.

19 Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.

20 It should be thick but pourable.

21 This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.

22 If the cream is too stiff, the dessert will be too firm.

23 Fold the whipped cream into the custard.

24 Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.

25 If the Bavarian Cream is in a mold, turn it out onto a plate before serving. 26 Otherwise, spoon into dessert bowls.

Read more at: http://dessert.food.com/recipe/bavarian-cream-57944?oc=linkback