creme bavarois

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)

milk

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 Vanilla Bavarian Cream (Crème Bavaroise in French) is a super light and flavourful cream filling for pastries or a dessert on its own.

Bavarian Cream (Crème Bavaroise)

240 ml (1 cup) Full Cream / Whole Milk

Vanilla Bean (or 1 1/2 teaspoon of Vanilla Paste)

Egg Yolks (at room temperature (about 75 gramsr))

gr (1/4 cup) Caster Sugar

gr (1 1/2 teaspoon) Gelatine Powder (plus 1 tablespoon cold water)

240 ml (1 cup) Heavy / Thickened Cream (min. 30% fat)

Place the Milk in a medium size saucepan. Slice the Vanilla Bean in half, scrape the seeds and place them in the milk with the pod. Turn on low heat and bring to a simmer. Then turn off the stove, cover the saucepan and leave to infuse for 10 to 20 minutes (see note 1).

In a heat-proof bowl, whisk together the Egg Yolks and Sugar.

Slowly pour the warm milk over the egg yolk mixture while whisking. Mix until smooth then transfer the whole mixture into the saucepan.

Turn on low heat and cook for 5 to 10 minutes or until the cream has thickened (see note 2). Remove from the heat.

In a small bowl, mix together the Gelatin Powder and cold Water. When thickened into a paste, add the gelatin mixture to the warm custard. Whisk well until completely dissolved.

Transfer the custard into a large clean bowl and cover with plastic wrap touching its surface. Place in the fridge to cool down for 30 minutes to 1 hour or until it is back at room temperature and doesn&#39;t feel warm to the touch (see note 3).

Whip the Heavy / Thickened Cream in a large mixing bowl or bowl of a stand mixer until it reaches stiff peaks.

Take the custard out of the fridge and loosen it slightly with a whisk. Slowly and gently fold in the Whipped Cream in 3 or 4 times.

- To use as a dessert, directly pour into serving cups or silicone mold and place in the fridge to set for at least 2 hours (note that if set in a mold, you might need to increase the quantity of gelatine).- To use as a filling for pastries, use straight away or store it in the fridge until ready to use. Loosen with a spatula or whisk before using.- To pipe or use as a cake filling, place in the fridge for about 2 hours to set before using.

Can I use this to top a cheesecake? Will this be thick enough and not “slide” off? Thank you.

Thank you for the recipe. I'm planning to use it to fill a wedding cake. By how much would you recommend increasing the gelatin to make sure it's stable but not "jello-y"? Thank you!

https://content.jwplatform.com/videos/cDUPuWyN.mp4

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Bavarian Cream (Crème Bavaroise)

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Bavarian Cream (Crème Bavaroise)

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