bavarian cream

Bavarian Cream makes the perfect dessert. Creamy like a custard with a light, whipped texture, this classic dessert recipe is served with a berry puree. Bavarian Cream looks fancy but is actually not tough to make!

Bavarian Cream

eggs

sugar

milk

salt

vanilla extract

whipping cream

pouch gelatine (= 1 tablespoon)

Separate the eggs and place the egg yolks...

Separate the eggs and place the egg yolks into a medium-sized, heat-resistant mixing bowl. Add the sugar and mix with the normal beaters of your electric mixer until very creamy and lighter in color. Then set the bowl aside for now.

Add the milk, vanilla extract, and a pinch...

Add the milk, vanilla extract, and a pinch of salt to a small pot and bring it to a boil on the stove. Whisk regularly to keep the bottom from burning.

Once boiling, remove the milk from the heat...

Once boiling, remove the milk from the heat and slowly pour it into the bowl with the egg yolk mixture while whisking constantly.

Now, place the heat-resistant mixing bowl with the...

Now, place the heat-resistant mixing bowl with the egg mixture into a hot water bath. The best way to do this is by placing the bowl into a large pot with hot water on the stove with the heat on low. You want the water to simmer, not boil vigorously. Whisk regularly until the egg mixture thickens slightly, then remove it from the heat. This can take up to 10 minutes, so don't give up too early.

Prepare the gelatin according to package directions and...

Prepare the gelatin according to package directions and pour it into the warm egg-milk-mixture while whisking consistently.

Either wait until the mixture cools down to...

Either wait until the mixture cools down to room temperature on its own while whisking regularly or place the mixing bowl into a larger bowl with ice-cold water and whisk regularly while the mixture cools.

In the meantime, whip the whipping cream until...

In the meantime, whip the whipping cream until stiff using the normal beaters of your electric mixer.

Once the egg-milk mixture has cooled down to...

Once the egg-milk mixture has cooled down to room temperature and is starting to set/gelatinize, fold in the whipping cream using a spatula. When everything is well mixed, pour or ladle the cream into four small bowls or glasses. Cover them with cling film and place them into the fridge for at least two hours (ideally longer).

You can garnish the Bavarian cream with fresh...

You can garnish the Bavarian cream with fresh fruit and/or a fruit puree before serving. For that, simply blend some fresh fruit (e.g. raspberries, strawberries, or mixed berries) in a blender. You might have to add a tiny bit of water if your mixer has trouble. Spread the blended fruit through a sifter if there are any seeds, then place the puree on top of the Bavarian cream.

A classic French dessert that is delicious as it looks. A vanilla Bavarian Cream also called Creme Bavaria or Creme Bavarois is a custard-based dessert made with vanilla pastry cream as a base. Infused with vanilla or liquor then lightened with fresh whipped cream. A simple, easy, yet very impressive dessert that&#039;s perfect at any time of the year.

Bavarian Cream Recipe

Egg yolks (large)

Sugar

tbsp Cornstarch

Whipping cream ((divided) 38 % or more)

Salt

pod Vanilla Bean (or 1 tsp vanilla bean paste)

tbsp Gelatin (powder)

Blueberries ((fresh or frozen))

Water

Strawberries ((fresh or frozen))

oz Chocolate

oz Whiping cream

In a small bowl, soak gelatin in 2 tbsp water - set aside to bloom for 5 min.

In a hevy 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 it 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.

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 from 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 no need to place it on heat.

Strain the custard into a clean bowl. Cover with cling wrap making sure 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 remainig 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 warm, it will melt the whipped cream and you will lose volume.

The Bavarian cream is ready to pour into 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 in 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 to move around.

Bavarian cream

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 important 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 a sauce consitency you can pass it through  a sieve. This will remove the skin and fiber.

Blueberry filling

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 patience and cook gently.

Once the mixture is transparent and glossy take it off 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.

Strawberry sauce

Microwave - Chop the chocolate into small pieces and transfer to a microwave-safer 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.

Chocolate sauce

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.

Assemble

https://www.youtube.com/watch?v=8kjvNztcY5Y

A classic French dessert that is delicious as it looks. A vanilla Bavarian Cream also called Creme Bavaria or Creme Bavarois is a custard-based dessert made with vanilla pastry cream as a base. Infused with vanilla or liquor then lightened with fresh whipped cream. A simple, easy, yet very impressive dessert that's perfect at any time of the year
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Bavarian Cream Recipe -Vanilla, Fruit filling, and Chocolate Sauce

This recipe for Bavarian cream is dangerously easy to put together for a sweet treat.

Easy Bavarian Cream Recipe

vanilla pudding

heavy whipping cream

Combine the instant pudding and heavy whipping cream in a large bowl or the bowl of a stand mixer.

Whisk the pudding and cream until the mixture is light and fluffy, about 5 minutes.

https://www.youtube.com/watch?v=3a73cOHxA5k

Soak the isinglass in cold water. Heat the milk without allowing it to boil. In a bowl, mix the egg yolks with the sugar and 8 crumbled amaretto cooki...

Bavarian Cream Trifles

2 1/2C. cream

1 1/4C. milk

dark chocolate

1/3C. sugar

1/4OZ. isinglass (or gelatin leaves)

ladyfingers

orange

Amaretto cookies

Grand Marnier

Soak the isinglass in cold water. Heat the milk without allowing it to boil. In a bowl, mix the egg yolks with the sugar and 8 crumbled amaretto cookies. Drizzle the warm milk over this, then heat the mixture over the lowest possible heat, heating it to 175°F (it must not boil), then add the softened isinglass and let it cool until it begins to thicken, then fold in 1 3/4 cups whipped cream.&nbsp;

Meanwhile, chop the chocolate and place it in a small saucepan with 2/3 cup cold water, 4 tablespoons Grand Marnier and the grated rind of 1 orange and simmer this mixture until creamy.

Place a ladyfinger in the bottom of each cup, then spread the chocolate mixture over them and let them cool to room temperature. Pour the Bavarian cream over each one.

Put the trifles in the refrigerator and, at serving time, garnish them with dollops of the remaining whipped cream and some amaretto cookies.

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Top 4 bavarian cream recipes from across the web

The most viewed bavarian cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bavarian Cream

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The most viewed bavarian cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine