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Whip up a batch of these Bavarian cream biscuits and surprise the family!
Bavarian Cream Biscuits?
Yep, that’s right! I know it may sound strange, but consider that many people are using refrigerated biscuits to make “donuts” in their air fryers. Not for nothing, those air-fried” donuts taste pretty darned good too.
Why not carry that principle further and apply it to filled donuts. I admit that the biscuit itself is nowhere near the taste nor the texture of filled raised-yeast donuts. However, that doesn’t mean that they won’t taste very good–they do. And what’s good about these is that they should be eaten the same day you make them.
Unlike their yeast cousins, biscuits don’t keep as well.
This filling is rich and creamy. It’s delicious too, but of course you know that already.
I tend to use heavy or whipping cream for this type of concoction. Not only for taste but for texture. Light cream or half and half could probably be substituted, however, I can’t vouch for the texture as it may be too runny to be a good filling. Milk would definitely be out here because your end product wouldn’t be much like a pastry filling; it’d be exactly like it’s intended purpose–a pudding.
I give my favorite quickie chocolate ganache recipe for this and I highly recommend it. Reason for that is that it’s very easy, tastes delicious and it produces the right consistency for this use.
You can always use your favorite recipe for chocolate frosting. The caveat is it must be thin enough so that it drizzles. Another option is to use canned frosting and microwaving it so it becomes runny. However that frosting will lose it’s gloss where my quick ganache will not–so make a tad extra so you can lick out the bowl with the excess. It’s glorious.
Bavarian Cream Biscuits
- 8 large biscuits refrigerated, frozen or your own
- 3/4 cup whipping cream
- 1/4 cup instant vanilla pudding mix 1/2 of the box
- 1 cup chocolate chips
- 2-3 tbs cream
- In a small bowl, beat the cream and the pudding mix with an electric mixer until it's thick. Cover and refrigerate.
- Bake biscuits as per package direction or your own recipe. Allow biscuits to cool.
- When ready to fill the biscuits, let the filling stand at room temperature for 5 minutes. Place filling in a pastry bag with a 1/2-inch round tip (you can also use a plastic freezer bag with a corner cut out).
- Insert the tip into the side of each biscuit and squeeze about 2 tablespoons of the filling into the center.
- For the frosting, combine the chocolate chips and 2 tablespoons of cream in a small bowl and microwave on high for 15 seconds. Stir until smooth. The frosting should be of drizzling consistency; add additional cream if necessary to achieve this texture.
- Swirl tops of the biscuits in the frosting.