Quick answer: Bavarian cream is a vanilla custard set with gelatin and lightened with whipped cream. Cook 2 cups of milk with 4 egg yolks and ½ cup of sugar into a thin custard, stir in 1 envelope of bloomed gelatin, cool it until it starts to thicken, then fold in 1 cup of heavy cream whipped to soft peaks and chill for at least 4 hours.
What is Bavarian cream?
Bavarian cream (crème bavaroise, or bavarois) is a classic French dessert: crème anglaise, gelatin and whipped cream. It can be molded and turned out, layered in cakes, or used to fill donuts, cream puffs and charlottes.
Ingredients (about 4 cups)
- 1 envelope (2¼ tsp) unflavored gelatin and 3 tbsp cold water
- 2 cups (480 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) sugar
- 1 tsp vanilla extract, or the seeds of half a vanilla pod
- 1 cup (240 ml) cold heavy cream
Step by step
- Bloom the gelatin. Sprinkle it over the cold water and leave it for 5 minutes.
- Make the custard. Heat the milk until steaming. Whisk the yolks and sugar, then whisk in the hot milk a little at a time. Return it to the pan and cook over low heat, stirring constantly, until it coats the back of a spoon (about 170-175°F). Do not let it boil.
- Add the gelatin. Take the pan off the heat, stir in the gelatin until dissolved, add the vanilla and strain into a bowl.
- Cool. Set the bowl over ice water and stir now and then until the custard is cool and just starting to thicken.
- Fold in the cream. Whip the cream to soft peaks (see soft peaks vs stiff peaks) and fold it in gently in two additions.
- Chill. Pour into a mold, glasses or a cake ring and refrigerate for at least 4 hours.
Bavarian cream vs custard vs pastry cream
| Thickened or set with | Texture | Typical use | |
|---|---|---|---|
| Crème anglaise (pouring custard) | Egg yolks | Pourable | Sauce, ice cream base |
| Pastry cream | Egg yolks and starch | Thick, spoonable | Éclairs, fruit tarts, Boston cream pie |
| Diplomat cream | Pastry cream plus whipped cream | Light, pipeable | Cakes, cream puffs |
| Bavarian cream | Gelatin, lightened with whipped cream | Light, sets firm enough to slice | Molded desserts, cake layers, donut filling |
Flavors
- Chocolate: melt 4 oz of chopped chocolate into the hot custard.
- Coffee: dissolve 1 tbsp instant espresso in the hot milk.
- Fruit: replace half the milk with strained fruit purée, stirred in after cooking.
- Liqueur: stir in 1-2 tbsp once the custard has cooled.
Using it as a filling
For donuts and cream puffs, chill the Bavarian cream until set, whisk it smooth and pipe it in. For cake layers, pour it into a ring over the sponge before it sets. A quicker, pipeable alternative is diplomat cream.
Storage
Keep it covered in the fridge and eat it within 2-3 days. Because it contains gelatin, it does not freeze well.
The custard base on its own is crème anglaise; thickened with starch it becomes pastry cream.
Frequently asked questions
What is Bavarian cream?
A classic dessert cream made from vanilla custard (crème anglaise) that is set with gelatin and lightened with whipped cream. It is also called crème bavaroise or bavarois.
What is the difference between Bavarian cream and custard?
Custard is thickened with egg yolks, and pastry cream with starch as well. Bavarian cream starts as a pourable custard, then adds gelatin and folded-in whipped cream, so it sets light and sliceable.
Is Bavarian cream the same as Boston cream?
No. Boston cream is a pastry cream thickened with starch and eggs. Bavarian cream is set with gelatin and lightened with whipped cream, so it is airier.
Can I make Bavarian cream without gelatin?
Not a true one. Without gelatin it will not hold its shape; use diplomat cream or stabilized whipped cream instead.
