Bavarian Cream Creme Bavaria Creme Bavarois

If you’ve had this dessert before, you know what I mean when I say that the very words Bavarian cream get your taste buds singing. It has a silky smooth and luxurious mouthfeel you can never forget. Right? Bavarian cream is very popular in France, Germany, and in North America. In fact, there is a Bavarian cream pie day on the 27th of November. A true French Creme Bavarois starts with a pastry cream made of milk, eggs, and sugar. After the pastry cream is cooled, more whipping cream is added to lighten the dessert. Then, gelatin is used to set the dessert.

Bavarian cream

In a small bowl, soak gelatin in 2 tbsp water – set aside to bloom for 5 min. In a heavy-bottom saucepan, combine egg yolks, sugar, salt, and cornstarch with a whisk. Scrape the vanilla pod and add it (or vanilla bean paste).Pro tip – The mixture will appear dry at first but will cream as you continue to combine. Gently pour 1/2 cup whipping cream into the yolk mixture, whisking constantly to prevent lumps, followed by the milk.Pro tip – Make sure to scrape the sides of the pan to get any dry cornstarch pockets.

Stovetop

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.Pro tip – It is important not to rush this process, as we want the cornstarch to be cooked. Otherwise, the mixture will thicken but taste starchy. Once the custard is ready, remove it from the heat and add the soaked gelatin. Combine until all the gelatin is dissolved.Pro tip – The heat in the pastry cream is enough to dissolve the gelatin, so there is no need to place it on heat.

Next, strain the custard into a clean bowl. And cover with cling wrap, ensuring the plastic touches the top surface to prevent skin. Chill on the counter until room temperature.Pro tip – Straining will remove any undissolved gelatin or curdled egg, giving a smooth, velvety finish to the Bavarian cream. In the bowl of a stand mixer with the whisk attachment, whip the remaining whipping / heavy cream to soft peaks. Gently fold it into the cooled pastry cream, as shown in the video.Pro tip – The pastry cream must be cool to room temperature. If warm, it will melt the whipped cream, and you will lose volume.

The Bavarian cream is ready to pour into the individual serving cup, as I have. You can also use 6 x 5 oz ramekins or similar dishes.Pro tip – I like to pour the Bavarian cream into a piping bag (without a tip). This makes it easier to pour and distribute evenly. Transfer the dessert to the fridge to chill for at least 4 hours or preferably overnight.Pro tip – Place the dessert cups on a baking tray lined with a paper towel. The paper towel prevents them from moving, and the baking tray makes it easier for them to move around.

Bavarian creme fillings

1. Blueberry filling

Cook the blueberries, sugar, and half the water in a heavy-bottom saucepan over medium heat for 3 to 4 minutes.Pro tip – Very high heat will evaporate all the liquid without helping the sugar dissolve, so be patient and cook gently. Combine the cornstarch with the remaining water and add it to the saucepan. Continue to cook, stirring constantly.Pro tip – It is essential that the cornstarch comes to a boil, and the mixture will go from opaque to transparent glossy. The mixture will thicken. Once it coats the back of your spoon, take it off the heat and transfer it to another bowl.Pro tip – For sauce consistency, you can pass it through a sieve. This will remove the skin and fiber.

2. Strawberry sauce

Cook the strawberries, sugar, and half the water in a heavy-bottom saucepan over medium heat for 3 to 4 minutes.Pro tip – Very high heat will evaporate all the liquid without helping the sugar dissolve, so be patient and cook gently. Combine the cornstarch with the remaining water and add it to the saucepan. Continue to cook, stirring constantly.Pro tip – It is essential that the cornstarch comes to a boil, and the mixture will go from opaque to transparent glossy. Once the mixture is transparent and glossy, remove it from the heat. Pour it through a strainer, and use a flat spatula to press down as much of the fruit as possible. Cool until ready to use.Pro tip – Straining will remove the skin and fruit fiber, giving us a smooth sauce consistency.

3. Chocolate sauce

Microwave – Chop the chocolate into small pieces and transfer it to a microwave-safe bowl. Add the whipping cream and melt on high for a minute or more until smooth. Stovetop – Alternatively, you can also boil the cream in a saucepan and pour it over the chocolate. The heat in the cream is enough to melt the chocolate. Stir until smooth.

Assemble

Once chilled, top the Bavarian cream dessert with your favorite topping. Let chill in the fridge until ready to serve.Pro tip – Bavarian cream can also be served on its own without any fruit sauce or chocolate sauce. The vanilla Bavarian cream, topped with a swirl of whipped cream, is a classic found in many high-end restaurants.