HELP! I need to make a boston creme cake for a party next week, but need a non dairy filling, so it won't need refridgeration. Is there a recipe for such, or should I buy a sleeved filling? If so, will the bavarian creme recipe be close enough to boston creme filling?
I need to place my order with CK today in order to get all my supplies in time, so a quick answer would be great!
Don't struggle, just use the sleeved stuff.
The regular Bavarian Creme looks like pastry creme, but I prefer the French Bavarian Creme (which I have used in a pinch). It's lighter and to me, more flavorful.