Vanilla Bavarian Crème
|Unflavored gelatin||1 Tablespoon|
|Cold water||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs) (Hot)|
|Heavy cream||1 Cup (16 tbs), whipped|
Combine gelatin and cold water.
In a saucepan mix together the egg yolks and sugar.
Slowly add the hot milk and stir well.
Cook over low heat, stirring constantly, until mixture thickens.
Remove from heat and stir in gelatin.
Stir until dissolved.
Fold in whipped cream.
Fill tiny cream puffs with this Bavarian Creme mixture.
Combine 1 cup sugar, 1/3 cup water and 1/4, teaspoon cream of tartar.
Bring to a boil and sim- mer very slowly until light tan in color.
Remove from heat, but keep hot.
Place the pastry ring on a large serving dish.
Dip the bottoms of the filled cream puffs in the hot syrup and place a row of them around the outside edge of the pastry ring.
Place a second row of puffs on top of the first row, over the spaces be- tween the puffs.
Continue to build up the cream puffs in this manner, slanting it slightly in all the time.
Continue to build the pyramid until it is topped off with one last puff.
This may be garnished with rosettes of whipped cream as a final flourish.