Technically, Bavarian cream, also known as Bavaria, is a dessert similar to pastry cream, thickened with gelatin instead of flour or cornstarch. In fact, it is a custard sauce thickened with eggs, and that’s exactly what we’re going to do!
Why make this dessert
This is a fairly simple and easy recipe compared to most other time-consuming desserts. Fewer steps and a much more impressive result. Making pastry cream can be intimidating due to the process of tempering the eggs. But, I am using a simple process that does not need the tempering of egg yolks. And that is why this is my fool-proof method. It needs a few hours of chilling time, so it must be made ahead of time, which makes it perfect for entertaining. The quick process and timeline for this dessert are as follows: Step 1 – Soak gelatin and strawberry puree (10 minutes) Step 2 – Pastry cream – preparing + cooling – 40 minutes and Step 3 – Whip and food the whipping cream – 5 minutes Step 4 – make the strawberry topping – 10 minutes Step 5 – Pour into molds – chill – 4 hours
Ingredients and substitutes
Milk – You want to use whole milk, not low-fat. The dessert needs to have some body to set. And low-fat milk will be very delicate and not as flavorful as regular full-fat milk. Sugar – I usually prefer to use castor sugar because it dissolves quickly in desserts like these. But regular granulated sugar works just as well. Cream—Again, you want to use a full-fat 35% to 38% whipping cream to add taste and body to your Bavarian cream. Gelatin—Helps set the Bavarian cream and gives it the right texture. As I said above, you can also use agar-agar. Just follow the package instructions and prepare the agar-agar. Add it at the same stage mentioned below. Strawberries—For this Bavaria dessert, you can use frozen or fresh strawberries. However, do not use dried strawberries, as they do not blend well.
Step-by-step instructions
Strawberry glaze
Cook the chopped 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. Next, 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.
Bavarian cream
Place strawberries in a food processor or blender and blend until smooth. Strain through a sieve to remove fiber. Set aside for later. 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 bean and add it in (or add 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 over, 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. Add the strawberry puree and combine well.Pro tip – The heat in the pastry cream is enough to dissolve the gelatin, so there is no need to place it on heat. Strain the custard into a clean bowl. Cover with plastic 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 the Bavarian cream a smooth, velvety finish.
In the bowl of a stand mixer with the whisk attachment, whip the remaining whipping 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 it is, it will melt the whipped cream, and you will lose volume. The Bavarian cream is ready to be poured into individual serving cups, as I have. You can also use 6 x 5 oz ramekins or similar serving 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.
Assemble
Once chilled, top the Bavarian cream dessert with the strawberry 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. The classic strawberry Bavarian cream topped with a swirl of whipped cream is also delicious.
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
