HI - I am looking for a recipe for the filling found in boston cream doughnuts. My DH loves the filling, and we thought the doughnuts were filled with bavarian cream. I have tried 3 different bavarian cream recipe's and my DH insists they are not right. Anyone who has any ideas for the filling most commonly used in boston cream doughnuts would be great.
I would have thought it was more of a crème pâtissière/pastry cream than a Bavarian cream (i.e. not thickened with gelatin or lightened with whipped cream like a Bavarian would be)
I'd make the pastry cream, cool it in the fridge overnight covered with parchment pressed against the surface, give it a 15 second buzz in your food processor to make it into a smooth, glossy cream, chill it again for at least a few hours then pipe it into your donuts.