What's not to love about donuts? These fried dough balls of perfection come in a box of a dozen and can singlehandedly carry you through a down day. While there are as many donut varieties as there are stars in the sky -- classic chocolate, cake, cruller, maple frosted, blueberry, etc. -- a lot of donut aficionados go for the filled kind.
Jelly donuts like sufganiyot have their own long histories (even being part of religious festivals), but what about the cream-filled kind? Well, if you're going for cream donuts, you have two main choices: Bavarian cream and Boston cream. But while they're similar in a lot of ways, and the process for making them is virtually identical, these two varieties aren't quite the same. While there are multiple points of divergence here -- the ingredients are slightly different and Bavarian cream can be eaten on its own along with being a filling -- the key differencecomes downto one thing in particular: The texture.
Both Boston cream and Bavarian cream are egg custards with a smooth consistency, and both are made by mixing all their ingredients together and whisking like mad, then cooking them on medium heat while stirring continuously. So far, so same.
But the ingredients themselves present the first difference. Bavarian cream involves milk, eggs, sugar, and often vanilla extract, the same as Boston cream. But then the two ingredient lists diverge: Bavarian cream includes heavy cream and gelatin, while Boston cream involves cornstarch. Though this doesn't have a huge impact on flavor, as both are essentially vanilla custards, the texture varies wildly. The use of heavy cream and gelatin means Bavarian cream sets more thoroughly, creating a thicker, richer consistency. Using only corn starch, meanwhile, means Boston cream is a lot runnier -- but it also has an extremely silky texture that Bavarian cream can't match.
Additionally, they're not even eaten the same way. Bavarian cream doesn't have to be part of a donut or a cake to be consumed; people will just eat bowls of the stuff owing to its thick yet light consistency. If someone did that with Boston cream, they would catch some very sidelong glances. (The other difference when it comes to the donuts is the toppings -- Boston creams are chocolate-glazed while Bavarian creams are topped with powdered sugar -- but we're just talking about the cream here.)
Bavarian Cream Is A Lot Older Than Boston Cream
The origin stories of Bavarian and Boston cream are decidedly different. Germany is a bit of a filled donut haven; there's also the jelly-filled Berliner (aka the thing that people mistakenly believe caused John F. Kennedy to accidentally say "I am a donut" in German that one time). That said, Bavarian cream donuts are undoubtedly more well-known internationally than Berliners -- and they have a correspondingly long history. But Bavarian cream is more often associated with French cooking despite its name; the theory is French chefs at the court of Bavarian rulers in the 17th and 18th centuries learned the recipe there, then brought it back to France. Whatever the case, it's been a French dessert staple for centuries.
Boston cream, meanwhile, has a much more specific, if disputed, origin story. Descended from similar "pudding-cake pies" common to New England and Pennsylvania Dutch territory, it was supposedly created by a French chef named Sanzian (just "Sanzian," like Cher or Pele) at the Parker House Hotel in Boston in the 1850s. There's a debate over this, though; some food historians believe it was mentioned in the New York Herald before the opening of the Parker House, while others think its existence can't be confirmed until decades later in 1878.
Food origin stories tend to be messy, but one thing is certain: Both Bavarian cream and Boston cream are the delight of donut lovers everywhere. Just don't mix them up.
The doughnut adaptation of the pie is popular not only in Massachusetts but throughout the United States and Canada. Also filled with the same cream, the Bavarian cream
Bavarian cream
Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded.
doughnut differs from the Boston cream doughnut in that, instead of a chocolate glaze topping, the Bavarian cream doughnut is tossed in powdered sugar.
Bavarian cream involves milk, eggs, sugar, and often vanilla extract, the same as Boston cream. But then the two ingredient lists diverge: Bavarian cream includes heavy cream and gelatin, while Boston cream involves cornstarch.
Bavarian Cream is made from a Crème Anglaise base (milk, vanilla, egg yolks and sugar), thickened with Gelatine and lightened with Whipped Cream. Pastry Cream (or Crème Pâtissière) is relatively similar to a Crème Anglaise but is thickened on the stove with Cornstarch (or sometimes flour).
Boston cream pie filling is traditionally made with vanilla pastry cream that tastes similar to a custard or a pudding. It's made with milk, eggs, butter, and vanilla and uses cornstarch to stabilize the mixture. It's cooked on the stove in a pan and is an easy recipe to make.
In the Northeast, it can be similar to a Boston Kreme with chocolate icing and Bavarian Kreme filling, resembling an Éclair. We also use the Bismark to make fancies, filled with raspberry jelly and topped with vanilla buttercream and sprinkles.
The boston cream pie's name may be a mystery, but its origins are not. The dessert was first created in 1856 at Boston's famous Parker House Hotel (also the birthplace of Parker House rolls) by Armenian-French chef M. Sanzian.
The Bismark donut is filled with usually fruit jelly or creme whereas a regular donut can be glazed or cake. Sometimes the creme filled are called longjohn donut yet they are rectangular shaped whereas a Bismark is round in shape.
Bavarian German, or “Bairisch” is a group of Upper German dialects spoken primarily in Bavaria. Unlike Standard German, which is used across German-speaking countries for official and formal communications, Bavarian German is used in everyday communication among approximately 12 million speakers in the region.
Bavarian creams are custards stiffened with gelatin. Savoury custards are sometimes encountered, the most notable being quiche, a French tart with a filling of custard flavoured with cheese, onions, ham or bacon, or chopped vegetables.
Bavarians (Bavarian: Boarn, Standard German: Baiern) are an ethnographic group of Germans of the Bavaria region, a state within Germany. The group's dialect or speech is known as the Bavarian language, native to Altbayern ("Old Bavaria"), roughly the territory of the Electorate of Bavaria in the 17th century.
You should DEFINITELY refrigerate Boston Cream Pie. The pastry cream is highly perishable and will go bad if left out at room temperature for more than an hour or two and it will soften and not be able to support the heavy ganache on top especially after you've started cutting into it.
Filled with a rich and velvety pastry cream, what truly makes this two-layer golden cake so unique is the rich chocolate icing. In the 1800s, chocolate was eaten at home as a beverage or in puddings. With this inventive use of chocolate, the dessert was initially named “Chocolate Cream Pie.”
A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were baked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".
The doughnut adaptation of the pie is popular not only in Massachusetts but throughout the United States and Canada. Also filled with the same cream, the Bavarian cream doughnut differs from the Boston cream doughnut in that, instead of a chocolate glaze topping, the Bavarian cream doughnut is tossed in powdered sugar.
Bavarian cream is also quite similar to diplomat cream, which is also a custard based vanilla pastry cream that's lightened with stabilized whipped cream. However, diplomat cream does not usually contain a thickener such as gelatin or corn starch.
Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded.
A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were baked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".
Cream-Filled Long John - Cream-filled Long Johns are oblong yeast donuts infused with cream, custard, or pudding. Most often, donut shops top cream-filled Long Johns with a chocolate glaze, but they can also have a maple glaze.
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