Bavarian cream, or crème bavaroise, is a classic dessert originating from French cuisine, known for its luxurious, silky texture and delicate flavor. This sophisticated treat combines rich pastry cream, lightened with whipped cream, and stabilized with gelatin to create a smooth and creamy consistency. It’s often enjoyed on its own or used as a filling in elegant cakes and pastries. Adding strawberry puree to the traditional Bavarian cream transforms it into a delightful Strawberry Bavarian Cream. The fresh, vibrant strawberry puree infuses the cream with a natural sweetness and a beautiful pink hue, elevating the dessert to new heights. The strawberries’ bright, fruity flavor perfectly complements the rich, creamy base, creating a harmonious balance that delights the palate. This combination not only enhances the visual appeal of the dessert but also adds a refreshing twist to the classic Bavarian cream, making it a perfect choice for summer gatherings and special occasions.
Why is this the best dessert?
Perfect Balance of Textures: The cookie crust provides a delightful crunch that contrasts beautifully with the creamy, smooth Bavarian cream filling. The layers of texture from the crust, the pastry cream, and the glaze create a satisfying and enjoyable eating experience. Rich and Flavorful Filling: The combination of pastry cream and strawberry puree in the Bavarian cream offers a rich, luscious filling that is both creamy and bursting with fresh strawberry flavor. The use of real strawberries ensures an authentic and vibrant taste. Visually Stunning Presentation: The strawberry glaze on top adds a beautiful, glossy finish to the cake, making it visually appealing. The bright red glaze against the creamy layers creates an elegant and appetizing dessert that is perfect for special occasions. Homemade Freshness: By making each component from scratch, this recipe guarantees a homemade quality that is often missing in store-bought desserts. The freshness of the ingredients and the care taken in each step result in a cake that is not only delicious but also made with love and attention to detail.
Ingredients and substitutes
Digestive Biscuits or Graham Crackers: Forms the base of the cake, providing a crunchy texture. For substitutes, use any other cookie or biscuit that can be crushed, such as Oreos (without the filling) or shortbread. Unsalted Butter: Binds the crushed biscuits together to form the crust. Margarine or coconut oil can be used. Whole Milk: The pastry cream’s main liquid component adds richness and creaminess. Almond milk, soy milk, or any other plant-based milk can be used, though the flavor and texture might slightly change. Granulated Sugar: Sweetens the pastry cream, Bavarian cream, and glaze. Honey, maple syrup, or a sugar substitute like stevia are great alternatives, though the amounts may need adjustment. Egg Yolks: Helps thicken the pastry cream, providing a rich and smooth texture. Try cornstarch or a vegan egg substitute like Ener-G for a vegan version. Cornstarch: Thickens the pastry cream. Arrowroot powder or all-purpose flour can also be used. Vanilla Extract: Adds flavor to the pastry cream. Vanilla bean paste or vanilla essence is perfect, too. Heavy Cream” Provides a rich, airy texture to the Bavarian cream. Coconut cream or whipped topping can be used instead. Strawberry Puree: Adds natural strawberry flavor and color to the Bavarian cream and glaze. Raspberry puree or another fruit puree are just as good. Gelatin Powder: Sets the Bavarian cream and glaze, giving them a firm but creamy texture. For a vegetarian or vegan alternative, try agar-agar (a plant-based alternative) or pectin, with adjustments to the quantities and preparation method.
Step by step: strawberry Bavarian cream cake
Cookie crust: Mix the crushed biscuits with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Chill for 10 minutes.
PASTRY CREAM
In a heavy bottom saucepan, combine egg yolks, sugar, salt, and cornstarch with a whisk. Scrape the vanilla bean and add it in the pan. Add the milk and combine well. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. The custard is done when it is thick enough to coat the back of a spoon. Transfer the pastry cream to a bowl, cover it with plastic wrap (pressed directly onto the surface to prevent skin from forming), and refrigerate until cool.
BAVARIAN CREAM
Sprinkle the gelatin over the cold water and let it bloom for about 5 minutes. Heat the strawberry puree and sugar in a saucepan until the sugar dissolves and the mixture is warm. Remove from heat and add the bloomed gelatin, stirring until completely dissolved. Let the strawberry mixture cool to room temperature. Whip the heavy cream to soft peaks. Fold the cooled strawberry mixture into the whipped cream until well combined. Gently fold in the cooled pastry cream until smooth. Pour the Bavarian cream mixture over the cooled cookie crust in the springform pan. Smooth the top with a spatula. Refrigerate the cake for at least 4 hours or until set.
STRAWBERRY GLAZE
Sprinkle the gelatin over the water and let it bloom for about 5 minutes. Heat the strawberry puree and sugar in a saucepan until the sugar dissolves and the mixture is warm. Remove from heat and add the bloomed gelatin, stirring until completely dissolved Let the glaze cool slightly before pouring it over the set Bavarian cream layer. Refrigerate the cake for at least 1 hour or until the glaze is set. Serve: Carefully remove the springform pan ring. Slice and serve the cake chilled.
Tips for Success
Even Crust Distribution: Use the bottom of a flat glass or measuring cup to press the crust mixture evenly into the pan. This ensures a uniform thickness and a sturdy base. An even crust will prevent weak spots and ensure a stable foundation for the cream layers. Temper the Eggs: When adding the hot milk to the egg mixture for the pastry cream, do it gradually while constantly whisking to avoid scrambling the eggs. Proper tempering ensures a smooth and creamy pastry cream without lumps or cooked egg bits. Gelatin Preparation: Allow the gelatin to fully bloom in cold water before heating it gently until dissolved. Avoid boiling the gelatin, as this can affect its gelling properties. Proper blooming and gentle heating ensure the gelatin integrates smoothly into the mixture, providing the desired texture. Whip Cream to Soft Peaks: Whip the heavy cream to soft peaks before folding it into the strawberry mixture. Over-whipping can cause the cream to become grainy. Soft peaks provide the perfect texture and lightness for the Bavarian cream, maintaining its smooth and airy consistency. Layer Cooling Time: Ensure each layer is adequately cooled before adding the next. The pastry cream should be completely cooled, and the Bavarian cream should be set before adding the glaze. Proper cooling prevents the layers from mixing or collapsing, resulting in a visually appealing and structurally sound cake. Smooth Glaze Application: Pour the glaze slowly and evenly over the set Bavarian cream. Use a spatula to spread it gently if necessary. A smooth and even application ensures a beautiful, glossy finish without air bubbles or uneven spots. Chill Thoroughly: Allow the assembled cake to chill thoroughly in the refrigerator for the recommended times, or even overnight if possible. Proper chilling helps the layers set firmly, making the cake easier to slice and serve. Use Fresh Ingredients: Use fresh, high-quality strawberries for the puree and glaze. Fresh ingredients enhance the flavor and color, making the cake taste and look its best. Clean Knife for Slicing: When slicing the cake, use a sharp knife and clean it between cuts. This ensures clean, professional-looking slices without smudging the layers.
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