The Classic strawberry Bavarian cream often called Creme Bavaria or Creme Bavarois is a pastry cream-based dessert with the luxury of whipped cream and strawberry. This simple and easy recipe makes a rich, decadent, and delicious Bavarian cream dessert. A few extra steps in the making but a truly impressive dessert when entertaining.
Technically Bavarian cream also known as Bavaria is a dessert similar to pastry cream, thickened with gelatin instead of flour or cornstarch which is a custard sauce thickened with eggs and that's exactly what we're going to do!
What is the difference between Bavarian cream and custard?
A custard is made mainly of milk, eggs, and sugar. Bavarian cream is a custard-based dessert. It uses heavy whipping cream in addition to custard. A Bavarian cream also uses gelatin to set as compared to cornstarch in a custard.
What is Bavarian cream made of?
A true French Bavarian Cream or Creme Bavarois starts with a vanilla pastry cream made of milk, eggs, and sugar. After the pastry cream is cooled more whipping cream is added to lighten the dessert. Gelatin is used to set the bavarian cream dessert.
About this recipe
I know this looks like so much to do but truly it's really a very simple and easy recipe to make. One that can be made in stages over two days. It does require a bit of organization and attention but once you have done it a few times... piece of cake. I promise.
We did a Strawberry Bavarian Cream Cake Recipe and that uses this Strawberry Bavarian cream dessert as the filling. So if you wanna see some progress pictures on how to make this Bavarian Dessert, I highly recommend you take a glance at that recipe.
- Step 1 - Prepare strawberries & gelatin - 5 min
- 2 - Prepare vanilla pastry cream 20 mins - Cool the pastry cream - 20 mins
- 3 - Whip the heavy whipping cream - 5 mins
- 4 -Combine heavy whipped cream and pastry cream - 5 min
- 5 - Prepare mirror glaze - 20 mins
- 6- Assemble - 10
- 7 - Chill - Garnish and serve - 4 hours
Can you make an eggless strawberry Bavarian cream dessert?
Yes, you can make this an eggless version of the strawberry Bavarian Cream too! just replace the egg-based vanilla pastry cream for my eggless vanilla pastry cream. You can use agar-agar instead of gelatin. I have detailed the full recipe for you below.
Ingredients and substitutes
- Milk - You definitely want to use whole milk, not low fat. The dessert needs to have somebody to set, 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.
- Gelatin - this helps set the Bavarian Cream and gives it the right texture. As I said above you can use agar-agar as well. Just follow the package instructions and prepare the agar-agar. Add it at the same stage mentioned below.
- Strawberries - you can use frozen or fresh strawberries for this Bavaria dessert. However, do not use dried strawberries as they do not blend well.
Step by step instructions (pin)
Prepare strawberriesÂ
- Place two cups of blended strawberry in a saucepan with 2 tbsp sugar.
- Cook on low until it is reduced to half the quantity.
- Once done - add the gelatin. Combine well.
- Set aside - keep warm.
Prepare pastry cream
- Bring milk to almost boiling.
- In a bowl add the egg yolks, sugar, cornstarch, and vanilla. Whisk well until nice and foamy.
- Add hot milk to the whipped eggs a little at a time to avoid the eggs scrambling.
- Once all the milk is incorporated into the eggs - pour the mixture back into the milk pot and cook on low heat.
- Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the number of yolks to milk is high.
Note: Do not leave custard unattended to avoid curdling. - Once the custard is ready - add the prepared strawberry gelatin mixture.
- Add two drops of pink food color if you want.
- Strain this mixture while still warm into a clean bowl.
- Cover with cling wrap and set aside in a warm place.
Prepare strawberry mirror glaze
- Place blended strawberries, lemon juice, and sugar in a saucepan over low heat.
- In a separate bowl combine cornstarch and water.
- Add cornstarch mixture to the strawberries.
- Cook on low for a minute until thick.
- Strain and set aside - keep warm until ready to use.
- If necessary you can warm it up to bring to consistency.
Assembly
- Whip the cream to stiff peaks.
- Fold whipped cream to the strawberry pastry cream mixture.
- Pour the mixture into a piping bag for easy pour.
- Divide the mixture equally between 10 to 12 dessert cups.
- Let set in the fridge for an hour until set.
- Pour the slightly warm mirror glaze on the set Bavarian cream.
- Chill again for a few hours (3 to 4 hours) until the dessert is chilled well before serving.
How to make eggless creme Bavarois (pin)
- Soak agar-agar in ¼ cup water for 5 minutes
- Then gently simmer on low heat until aga-agar is dissolved completely - keep warm
- Combine sugar, cornstarch, and salt in a saucepan
- Gently pour over the milk stirring with a whisk to prevent lumps.
- Place the saucepan over medium heat and cooking 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
- Once the custard is ready, remove from heat and add the strawberry puree and prepared agar-agar.
- Combine well until agar-agar is completely dissolved.
- Cover with cling wrap making sure the plastic touches the top surface to prevent skin.
- When the vanilla pastry cream is cool to the touch (not chilled).
- Whip the cream to soft peaks then fold it into the prepared custard.
- This is now ready to pour in molds
- Pour the mixture into individual serving cup
- Prepare the strawberry mirror glaze as directed above and follow assembly before you chill in the fridge for at least 4 hours.
- Garnish and serve with either a dollop of whipped cream or fruit of your choice.
Frequently asked questions
This strawberry creme Bavarois will keep in the fridge for about 4 to 5 days.
Yes, you can freeze bavarian cream for up to 2 months if wrapped well. Thaw it in the fridge overnight for best results.
Yes. Creme Bavarois contains strawberry, eggs, milk, and creams which are all perishable ingredients. Any dessert with perishable ingredients must always be kept in the fridge and usually consumed within 4 to 5 days unless otherwise mentioned.
I use heavy whipping cream no less than 38% fat. If you use low-fat it dessert can have water separation which does not look pretty.
This is a strawberry vanilla bavarian cream that uses my vanilla bavarian cream as a base. If you want to create more bavarian creme flavors I suggest you use that recipe and suggestion mentioned in the F&Q
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 strawberry bavarian cream cake filling
Of course, you can and I have a recipe with step by step for you Strawberry Bavarian cream cake.
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Strawberry Bavarian Cream Recipe - Creme Bavarois
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Ingredients
Pastry cream
- 1 ½ cup (360 ml) Whole milk
- ½ cup (100 g) White sugar
- 4 Egg yolks
- 2 tbsp Cornstarch
- 1 tsp Vanilla
Classic bavarian cream
- 1 cup (240 ml) Whipping cream
- 2 cups (470 ml) Strawberries blended
- 2 tbsp White sugar
- 2 tbsp Gelatin see notes above for substitutes
Mirror glaze
- ½ cup Strawberries blended about 2 cups whole strawberries
- 1 tbsp Lemon juice
- 2 tbsp White sugar
- 1 tsp Cornstarch
- ¼ cup (60 ml) Water
- ¼ tsp Strawberry extract or strawberry liquor
Eggless bavarian cream
- 1 cup (240 ml) Whole Milk
- ½ cup (120 ml) Whipping cream 32% or more
- 8 tbsp (120 g) Cornstarch cornflour or custard powder
- ½ cup (100 g) Sugar
- 1 cup (240 ml) whipping Cream 32% or more
- 4 tbsp Cornstarch
- ½ cup (120 ml) Strawberry puree
- 1 pod Vanilla Bean
- 1 cup (240 ml) Whipping cream 38% or more
- ¼ tsp Salt
- 1 tbsp Agar-Agar powder
Instructions
Strawberry puree
- Place two cups of blended strawberry in a saucepan with 2 tbsp sugar.
- Cook on low until it is reduced to half the quantity.
- Once done – add the gelatin. Combine well.
- Set aside – keep warm.
Pastry cream
- Bring milk to almost boiling.
- In a bowl add the egg yolks, sugar, cornstarch, and vanilla. Whisk well until nice and foamy.
- Add hot milk to the whipped eggs a little at a time to avoid the eggs scrambling.
- Once all the milk is incorporated into the eggs – pour the mixture back into the milk pot and cook on low heat.
- Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the number of yolks to milk is high.
- Note: Do not leave custard unattended to avoid curdling.
- Once the custard is ready – add the prepared strawberry gelatin mixture.
- Add two drops of pink food color if you want.
- Strain this mixture while still warm into a clean bowl.
- Cover with cling wrap and set aside in a warm place.
Mirror glaze
- Place blended strawberries, lemon juice, and sugar in a saucepan over low heat.
- In a separate bowl combine cornstarch and water.
- Add cornstarch mixture to the strawberries.
- Cook on low for a minute until thick.
- Strain and set aside – keep warm until ready to use.
- If necessary you can warm it up to bring to consistency.
Assembly
- Whip the cream to stiff peaks.
- Fold whipped cream to the strawberry pastry cream mixture.
- Pour the mixture into a piping bag for easy pour.
- Divide the mixture equally between 10 to 12 dessert cups.
- Let set in the fridge for an hour until set.
- Pour the slightly warm mirror glaze on the set Bavarian cream.
- Chill again for a few hours (3 to 4 hours) until the dessert is chilled well before serving.
HOW TO MAKE EGGLESS CREME BAVAROIS (SAVE/PIN)
- Soak agar-agar in ¼ cup water for 5 minutes
- Then gently simmer on low heat until aga-agar is dissolved completely – keep warm
- Combine sugar, cornstarch, and salt in a saucepan
- Gently pour over the milk stirring with a whisk to prevent lumps.
- Place the saucepan over medium heat and cooking 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
- Once the custard is ready, remove from heat and add the strawberry puree and prepared agar-agar.
- Combine well until agar-agar is completely dissolved.
- Cover with cling wrap making sure the plastic touches the top surface to prevent skin.
- When the vanilla pastry cream is cool to the touch (not chilled).
- Whip the cream to soft peaks then fold it into the prepared custard.
- This is now ready to pour in molds
- Pour the mixture into individual serving cup
- You can prepare the strawberry mirror glaze as directed above and continue with the rest of the assembly as above.
- Chill for at least 4 hours before garnish and serving.
Recipe Notes
Featured Recipe Video below -How to make Vanilla Pastry Cream- which is part of this recipe
Equipment
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
Uziel
Made this last weekend - was very delicious and easy. Thank you !
Veena Azmanov
Thank you Uziel. So happy to here you enjoyed this recipe. Thank you for coming back to write this feedback. Always happy to here from those who try my recipes. Please do tag me on Instagram @veenaazmanov when you share so I can see it. Or you can share it with me on my Facebook Page.
Veronika
This dessert looks absolutely beautiful and delicious! Love this type of desserts during the summer and will definitely try yours!
Veena Azmanov
Thanks Veronika. Yes me too. I love these because they really look so impressive. People thing you spend all day working over it.
Claire | The Simple, Sweet Life
What a stunning yet simple dessert! I'll definitely be making this for our next get-together!
Veena Azmanov
Thanks Claire. Let me know what you think if you try it.
J
I'm a sucker for bavarian cream and LOVE strawberries. I feel like you've created my dream dessert!
Veena Azmanov
Thanks J. We love Bavarian cream too and make it often.
Amanda Mason
This looks divine!! My daughter would go crazy over this recipe! I love that you can also make it eggless! Beautiful pictures! So appetizing!
Veena Azmanov
Thanks Amanda. Yes, you can make it classic or eggless both are absolutely delicious.
Rezel Kealoha
I love how detailed you are with your instructions. You explain how to make it so well. I also like how you provide vegetarian alternatives!
Veena Azmanov
Thank you Rezel. Happy to hear you found this recipe useful. Yes, I love to give you all the information so you can get the outcome I have without any issues.
Carol Borchardt
Such a lovely dessert for a spring special occasion. I love that it can be made ahead of time and then chilled. Going to put this on the must-try list for strawberry season!
Veena Azmanov
Thank you Carol. Yes, you can make a lot of it's components ahead of time. I hope you try it.
Katie Crenshaw
These look absolutely lovely. I am making these for my next dinner party. Thank you for the great instructions.
Veena Azmanov
Thank you Katie. I hope you try - its' really easy and very elegant
Amy
Such a tasty, refined little treat! And I love the pretty pink color!
Veena Azmanov
Thank you Amy. It's really easy too!
Karyl | Karyl's Kulinary Krusade
What an elegant dessert! This looks perfect for date night. And you could easily mix up the berries, and use whatever is in season
Veena Azmanov
Absolutely karyl - There is so much you can do wit this recipe for sure.
Amanda
This strawberry Bavarian Cream is such a pretty color! Love that mirror glaze. What a perfect dessert this would be for Valentine's Day.
Veena Azmanov
Absolutely Amanda. Would definitely be perfect dessert for Valentines' day
dixya @food, pleasure, and health
i have never really worked with gelatin but now you are tempting me to give it a try.
Veena Azmanov
Thank you Dixya. Yes you must try gelatin - it's really easy to work with. Thanks
Dominique | Perchance to Cook
The colors here are just beautiful and romantic!! Perfect timing for Valentine's Day. Can't wait to try it!
Veena Azmanov
Thank you Dominique. If you do try . please let me know what you think.