Just because you can't have eggs does not mean you shouldn't be able to enjoy a classic French Bavaria. Made with eggless pastry cream, whipped cream, agar-agar, and strawberries. No one will believe that this is an eggless Bavarian cream.
Table of Content
I have a few bavarian cream recipes and but they are all with eggs. Because the classic is of course with eggs. But, some of you have asked me to create an eggless version so of course, I was up to the challenge. So today, I share with you my eggless bavarian cream using my eggless pastry cream recipe as a base.
Why make this dessert
- This is a fairly simple and easy recipe compared to most other time-consuming desserts. Fewer steps and so much more impressive result!
- It needs a few hours of chilling time. So, it must be made ahead of time, which makes it perfect for entertaining.
- Here are the steps at a glance so you can see it's a very easy dessert to make.
- Step 1 - Soak agar agar
- Step 2 - Prepare and cool pastry cream - 40 minutes
- and Step 3 - Whip the heavy cream - 5 minutes
- Step 4 - Pour into molds -
- Step 5 - Chill for 4 hours.
- Garnish and serve
Ingredients and substitutes
- Milk - You definitely 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 wanna use a full fat 35 to 38% whipping cream, which will add taste and body to your Bavarian cream.
- Agar-agar - No matter what brand you use just follow the package instructions and prepare the agar-agar.
Step by step instructions
- Prepare agar-agar - In a small saucepan, soak the agar-agar in ¼ cup water for 5 minutes. Then, gently simmer on low heat until agar-agar is dissolved completely - keep warm.
- In another saucepan, combine sugar, cornstarch, and salt. Gradually pour in the milk while whisking at the same time.
Pro tip - Whisking will prevent lumps. Make you have no lumps before you start cooking. - 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. Add the vanilla bean paste or vanilla extract.
Pro tip - It is important to stir so you don't have any milk scorching at the bottom. - Once the custard is ready, remove it from the heat and add the prepared agar-agar. Combine well until agar-agar is completely dissolved.
Pro tip - If the agar-agar has set before your custard is ready, you can warm it to melt again. - Cover with plastic wrap making sure the plastic touches the top surface to prevent skin. Leave at room temperature as we do not want the custard to set yet.
- In the bowl of a stand mixer with the whisk attachment, whip the cream to stiff peaks then fold it into the prepared custard.
Pro tip - It is important that the custard is not warm but cooler, cooler than room temperature otherwise it will melt the whipped cream. - Pour the mixture into six individual serving cups, mousse glasses, or ramekins. Chill for at least 4 hours before you serve.
Pro tip - The agar-agar will take just 2 hours to set but this dessert is best served chilled. So, I highly recommend chilling longer - preferably overnight too. - Serve with a dollop of whipped cream or chopped fresh fruits of your choice.
Strawberry sauce
- 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. - 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. - 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.
Pro tip - Straining will remove the skin and fruit fiber giving us a smooth sauce consistency. - Let cool for a few minutes until barely warm. Pour over the chilled Bavarian cream. Let chill for at least another 3 to 4 hours, preferably overnight.
More Bavarian cream recipes
Frequently asked questions
A Bavarian cream will keep in the fridge for about 4 to 5 days.
This is a classic vanilla Bavarian cream which can be used to make many different flavors such as my strawberry bavarian cream. For example, you can add:
- ¼ cup brewed espresso to the custard to make a coffee bavarian cream
- Or, ½ cup mango puree to the custard will give you a mango bavarian cream
- ½ cup chocolate to the hot custard will give you chocolate bavarian cream
- ½ cup of any fruit puree will change the flavor to make a fruit bavarian cream
Yes, instead of pouring the prepared mixture into bowls - let it in the bowl and chill it. Once chilled give it a good whip using a whisk attachment. The mixture will become light and fluffy. Use it as a classic bavarian cream cake filling
Of course, you can make a classic Bavarian Cream Cake just as we made my Strawberry Bavarian cream cake.
This creme Bavaria is suitable to make into a cake with just one adjustment.
Increase the cornstarch in the pastry cream by 1 tbsp.
Of course, you will need to pour it over a cookie base in a springform pan.
Digestive biscuits / Graham crackers - 100 grams (about 8 to 10 crackers)
Unsalted butter - melted - 60 grams (½ stick)
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Printable Recipe
Eggless Vanilla Bavarian Cream
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (240 ml) Whole Milk
- 1 cup (240 ml) Whipping cream (38% or more)
- ¼ teaspoon Salt
- ½ cup (100 g) Sugar
- 4 tablespoon (60 g) Cornstarch
- 1 Vanilla Bean scrapings ((or 1 teaspoon vanilla bean paste) )
- 1 tablespoon Agar-Agar powder
Instructions
- Prepare agar-agar - In a small saucepan, soak the agar-agar in ¼ cup water for 5 minutes. Then, gently simmer on low heat until agar-agar is dissolved completely - keep warm.
- In another saucepan, combine sugar, cornstarch, and salt. Gradually pour in the milk while whisking at the same time. Pro tip - Whisking will prevent lumps. Make you have no lumps before you start cooking.
- 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. Add the vanilla bean paste or vanilla extract.Pro tip - It is important to stir so you don't have any milk scorching at the bottom.
- Once the custard is ready, remove it from the heat and add the prepared agar-agar. Combine well until agar-agar is completely dissolved.Pro tip - If the agar-agar has set before your custard is ready, you can warm it to melt again.
- Cover with plastic wrap making sure the plastic touches the top surface to prevent skin. Leave at room temperature as we do not want the custard to set yet.
- In the bowl of a stand mixer with the whisk attachment, whip the cream to stiff peaks then fold it into the prepared custard. Pro tip - It is important that the custard is not warm but cooler, cooler than room temperature otherwise it will melt the whipped cream.
- Pour the mixture into six individual serving cups, mousse glasses, or ramekins. Chill for at least 4 hours before you serve.Pro tip - The agar-agar will take just 2 hours to set but these are best served chilled. So, I highly recommend chilling longer - preferably overnight too.
- Serve with a dollop of whipped cream or chopped fresh fruits of your choice.
Strawberry sauce
- 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 patience 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.
- 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.Pro tip - Straining will remove the skin and fruit fiber giving us a smooth sauce consistency.
- Let cool for a few minutes until barely warm. Pour over the chilled Bavarian cream. Let chill for at least another 3 to 4 hours, preferably overnight.
Recipe Notes & Tips
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Rose
Thank you for this recipe. I want to try it as a filling for doughnuts. It’s a little confusing that the ingredients aren’t listed in the same order as they are used in instructions. When are you supposed to add the vanilla?
Veena Azmanov
Yes, Rose add the vanilla can be added at the end as soon as you take it out of the heat. Thanks
Shruthi Govardhan
Hi,
Your recipe is a bit confusing. You have cornstarch and whipping cream twice. Please advise which is the correct one. Also I wanted to do a coconut eggless bavarian cream. Can you suggest the recipe or can I just substitute milk for coconut milk?
Thank you very much for your help.
Veena Azmanov
Sorry, Shruti. I do see the duplication. Must have typed it twice by mistake. I have made changes to the recipe including adding some tips. I hope that is useful. And, yes, you can use coconut milk for the milk and coconut cream for the whipping cream. Let me know how it was
Shruthi Govardhan
Thank you so much for your quick response. I really appreciate it.
Also, thank you so much for your recipes. I followed your Strawberry Mousse Dome recipe with a slight modification - I made an Entremet containing your Hazelnut biscuit, Strawberry Mousse, Eggless Bavarian Cream with strawberry compote insert, and covered it with mirror glaze. It turned out perfect. I'd love to share a picture of it with you but I don't see any place where I can share it here. But truly, thank you for the recipe especially the Hazelnut biscuit. It was really awesome.
Veena Azmanov
Thank you, Shruthi. I am so happy you are enjoying my recipes. Your entremet sounds delish. You can upload an image to Pinterest as well as share in our Facebook group.
Would love to see it.
Priyanka Nevase
Hi.... Can you please tell me a Substitute for egg?
Veena Azmanov
Depending on how thick you roll them anything from 8 to 10 minutes. The thicker 1/4 inch cookies take about 12 minutes too . Thanks
Michele
I just made these yesterday, I still have to decorate them but they taste just so good. Amazingly you cannot taste the coffee in there. Next time I think I'll add more coffee and see how it taste.
Thanks for the recipe.
Michele
Minnesota