Page 171 - 2019TOHCookbook

INSTRUCTIONS
For the Bavarian cream:
In a small stainless steel saucepan over low heat, combine the cream, sugar, yolks, vanilla and nutmeg stirring well to combine. Cook the cream mixture, stirring continually with a rubber spatula, until the mixture reaches 180˚F and is thickened, about 10 minutes. Remove the mixture from the stove. Immediately pass the mixture through a chinois or fine strainer into a small mixing bowl.
Add the softened gelatin sheets to the hot cream mixture, stirring with a rubber spatula until thoroughly dissolved. Chill the mixture in the refrigerator until completely cooled and thickened. Once cooled, transfer the Bavarian cream to a container with a tight fitting lid.
For the Apricot glaze:
In a small stainless steel saucepan over medium heat, combine the apricot and lemon juice. Heat, stirring occasionally, until fully melted.
Remove the saucepan from the stove and let stand at room temperature.
For the cupcakes:
In mixing bowl, combine flours, yogurt, and milk. Cover and let soak overnight, up to 24 hours.
When ready to bake, preheat the oven to 375˚F.
In separate mixing bowl, whisk together eggs, sweetener, vanilla, oil, salt, and baking powder. Mix fully. Add egg mixture to the soaked flour mixture. Mix until incorporated.
Fill prepared/lined muffin tins with the batter to half full.
Add two teaspoons of chilled Bavarian cream to each tin. Top with additional batter to cover.
Bake for 20 to 25 minutes, until the muffins spring back when lightly pressed. The muffins will be golden in color. Remember that a toothpick inserted in the center of the muffin will not come out clean as it will pass through the Bavarian cream.
Take out of oven and transfer to a cooling rack. When muffins are mostly cooled, glaze the tops with apricot mixture. Serve immediately.
Store leftovers in an airtight container.
157