Strawberry Bavarian Cream – Creme’ Bavarois

Strawberry Creme Bavarois

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 Strawberry Creme Bavarois

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.

Let’s Talk Ingredients and Substitutes (Save/Pin)

• 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.

Useful Tips and Tools

• It is best to use a heavy bottom Sauce Panwhen making milk desserts to prevent burning.
• I like to use a Whisk to ensure there are no lump in my pastry cream
• Use a clean Bowl to store the finished pastry cream
• You can use a Wooden Spoon but I prefer to use a heat resistant Spatula for stirring.
• Use a Cling Wrapand make sure the plastic rests on the surface of the cream to prevent a skin.

How to Make A Strawberry Bavarian Cream – Creme Bavaria, Bavarois (Save/Pin)

Prepare Strawberries 

• 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 (Save/Pin)

• Soak agar-agar in 1/4 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

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Strawberry Bavarian Cream Recipe – Creme Bavarois

Author: Veena Azmanov

5 from 13 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Calories: 140kcal

$10

Adjust Servings Here: 12 cups

Description

The Classic strawberry Bavarian cream often called Creme Bavaria is a pastry cream based dessert with the luxury of whipped cream and strawberry. Rich, delicious but super easy to create. A few extra steps in the making but a truly impressive dessert if you want to impress friend and family.

Equipment /Tools

• Saucepan (1.5 quarts)
• Spatula
• Stand Mixer
• Stainless steel mixing bowl
• Measuring Cups
• Measuring Spoons
• Whisk

Ingredients

FOR THE PASTRY CREAM

• 375 ml Whole milk
• 100 grams White sugar
• 4 Egg yolks
• 2 tbsp Cornstarch
• 1 tsp Vanilla

FOR THE STRAWBERRY BAVARIAN CREAM

• 250 ml Whipping cream
• 2 cups Strawberries blended
• 2 tbsp White sugar
• 2 tbsp Gelatin see notes above for substitutes

FOR THE STRAWBERRY MIRROR GLAZE

• 1/2 cup Strawberries blended about 2 cups whole strawberries
• 1 tbsp Lemon juice
• 2 tbsp White sugar
• 1 tsp Cornstarch
• 1/4 cup Water
• 1/4 tsp Strawberry extract or strawberry liquor

EGGLESS STRAWBERRY BAVARIAN CREAM

• 250 ml Whole Milk
• 120 ml Fresh cream 32% or more
• 8 tbsp Cornstarch cornflour or custard powder
• 100 grams Sugar
• 120 ml Fresh Cream 32% or more
• 4 tbsp Cornstarch
• 1/2 cup Strawberry puree
• 1 pod Vanilla Bean
• 250 ml Whipping cream 38% or more
• 1/4 tsp Salt
• 1 tbsp Agar-Agar powder

ADJUST SERVINGS HERE – 12 cups

Conversions – Switch between Metric & US for other measurement options

Instructions

FOR THE STRAWBERRY BAVARIAN CREAM

PREPARE STRAWBERRIES

• 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 (SAVE/PIN)

• Soak agar-agar in 1/4 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

Recipe Video

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Nutrition Information

Calories: 140kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 18g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 90mg | Sodium: 25mg | Potassium: 0mg | Fiber: 0g | Sugar: 15g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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

Keywords – bavarian cream, Cream Desserts, fruit, no-bake, strawberry

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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