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.
Table of Content
If you've had this dessert before you know what I mean when I say that the very words Bavarian cream get your taste buds singing. Silky smooth and luxurious mouthfeel you can never forget. Right?
Bavarian cream is very popular in France, Germany, as well as in North America. In fact, there is a bavarian cream pie day on the 27th of November. A true French Creme Bavarois starts with a pastry cream made of milk, eggs, and sugar. After the pastry cream is cooled, more whipping cream is added to lighten the dessert. Then, gelatin is used to set the dessert.
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 to serve.
- Making pastry cream can be intimidating due to the process of tempering the eggs with hot milk. But, I am using a simple process that does not need tempering of egg yolks or heating the milk. And that is why this is my fool-proof method.
- It needs a few hours of chilling time, so it must be made ahead of time, which makes it perfect for entertaining.
- Today, I am making the classic vanilla flavor but you can make so many different flavors by simply adding a different flavor of fruit sauce or fruit puree on top. Try raspberry, blackberry, blueberry, passion fruit, and fresh berries.
- You can use bavarian cream not just in a glass as a dessert but also as a filling. You can use it as a substitute for vanilla pastry cream in any dessert such as donuts, cream puffs, pies, pastries, and tarts. Don't forget to use it as cupcake filling, or cake fillings.
Timeline and process
- The quick process and timeline for this dessert are:
- Step 1 - Soak gelatin - 5 mins
- Step 2 - Pastry cream - preparing + cooling - 40 minutes
- and Step 3 - Whip and fold the whipping cream - 10 minutes
- Step 4 - Pour into molds - chill - 4 hours
Ingredients and substitutes
- Milk - You definitely want to use whole milk, not low fat. The dessert needs to have some volume 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.
- Heavy cream - Again, you wanna use a full fat 35 to 38% whipping cream, which will add taste and body to this dessert.
- Starch - I am using corn starch but you can also use all-purpose flour.
- Gelatin - This helps set the cream and gives it the right texture. Otherwise, the dessert will be soft like custard.
- Vanilla - I like to use vanilla bean paste but you can also use vanilla extract, or substitute some of the sugar in the recipe for vanilla sugar.
Bavarian cream
Bavarian cream
- In a small bowl, soak gelatin in 2 tablespoon water - set aside to bloom for 5 min.
- In a heavy bottom saucepan, combine egg yolks, sugar, salt, and corn starch with a whisk. Scrape the vanilla pod 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 ½ cup whipping cream into the yolk mixture, 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.
Stovetop
- 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.
- Next, strain the custard into a clean bowl. And 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 remaining whipping / heavy 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 the 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 creme fillings
1. Blueberry filling
- 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 sauce consistency, you can pass it through a sieve. This will remove the skin and fiber.
2. Strawberry sauce
- 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 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. Cool until ready to use.
Pro tip - Straining will remove the skin and fruit fiber giving us a smooth sauce consistency.
3. Chocolate sauce
- Microwave - Chop the chocolate into small pieces and transfer it to a microwave-safe 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.
Assemble
- 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.
Tips for Success
- Use large room temperature eggs. The color of your eggs will determine the color of your pastry cream so organic deep orange makes a wonderful light golden pastry cream.
- Make sure to combine the egg mixture in the saucepan thoroughly so you have no dry lumps. Otherwise, the pastry cream will be lumpy.
- I like to start stirring with a spatula then move to a whisk to prevent lumps
- Keep the heat on low so the eggs do not curdle.
- The mixture must cook until it thickens properly otherwise the cornstarch won't cook and it will taste starchy.
- I am using gelatin powder but you can also use three gelatin sheets soaked in cold water.
- Use high-fat whipping cream otherwise, the bavarian cream will not set and be quite soft.
- While you need only 4 hours of chilling time for the bavarian cream to set, it is delicious when thoroughly chilled so chill preferably overnight.
- I have given you three different options for the topping, blueberry, strawberry, and chocolate sauce. But you don't need to make all three. In fact, you can serve a classic vanilla bavarian cream without any fruit sauce or chocolate sauce. I like a swirl of more freshly whipped cream.
- Other toppings to consider of course would be caramel sauce, butterscotch sauce, lemon curd, orange curd, and other fruit fillings such as raspberry, blackberry, cherry
More dessert recipes
- Strawberry Bavarian Cream or Strawberry Bavarian Cream Cake
- Eggless Bavarian Cream
- Creme Brulee, Apricot Creme Brûlée, Pumpkin Creme Brûlée
- Creme Caramel - flan, Creme Caramel Apricot Flan
- Panna Cotta - Strawberry, Mango, Blackberry, Blueberry,
- Chocolate Soufflé Tart, Pumpkin Souffle
- See all custard desserts or see all dessert recipes
How long will Bavarian cream keep?
Bavarian cream is best served on the same day it is made. Leftovers will keep in the fridge for about 2 days but desserts with whipped cream start to deflate within a few hours. This dessert must be stored in the refrigerator and is always served cold.
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
How to flavor Bavarian cream?
This is a classic vanilla Bavarian cream that can be used to make many different flavors such as my strawberry Bavarian cream. You can add:
- ¼ cup brewed espresso to the custard to make a coffee Bavarian cream
- ½ cup mango puree to the custard will give you a mango Bavarian cream
- Or 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
What do you top a Bavarian cream with?
I have given you three different options for the topping, blueberry, strawberry, and chocolate sauce. But you don't need to make all three. In fact, you can serve a classic vanilla bavarian cream without any fruit sauce or chocolate sauce. I like a swirl of more freshly whipped cream.
Other toppings to consider of course would be caramel sauce, butterscotch sauce, lemon curd, orange curd, and other fruit fillings such as raspberry, blackberry, cherry
What is the difference between custard and bavarian cream?
A custard is a creamy mix made with liquid, eggs, and thickeners such as flour or corn starch. Custard can be sweet or savory made with milk, broth, stock, cream, and juice. Bavarian cream is a sweet mix made with milk, heavy cream, and egg yolks and it is set with gelatin.
How to use Bavarian cream?
You can use Bavarian cream not just in a glass as a dessert but also as a filling. Top the dessert with raspberry, blackberry, blueberry, passion fruit, fresh berries fillings, or purees. You can use it as a substitute for vanilla pastry cream in any dessert such as donuts, cream puffs, pies, pastries, and tarts. Don't forget to use it as cupcake filling, or cake filling.
Printable Recipe
Bavarian Cream Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 210kcal
Adjust Servings Here: 6 servings
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Pastry cream
- 4 Egg yolks (large )
- ½ cup (100 g) Sugar
- 2 tablespoon Cornstarch
- 1½ cup (355 ml) Whipping cream ((divided) 38 % or more)
- 1 cup (250 ml) Whole milk
- ¼ teaspoon Salt
- 1 pod Vanilla Bean (or 1 teaspoon vanilla bean paste)
- 1 tablespoon (7 g) Gelatin (powder )
Blueberry sauce (for 6)
- 1 cup (150 g) Blueberries ((fresh or frozen) )
- ¼ cup (50 g) Sugar
- ½ cup (120 ml) Water
- 1 tablespoon Cornstarch
Strawberry sauce (for 6)
- 1 cup (145 g) Strawberries ((fresh or frozen) )
- ¼ cup (50 g) Sugar
- 1 cup (250 ml) Water
- 1 tablespoon Cornstarch
Chocolate sauce (for 6)
- 4 oz (113 g) Chocolate
- 8 oz (226 ml) Whiping cream
Instructions
Bavarian cream
- In a small bowl, soak gelatin in 2 tablespoon 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 ½ 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.
Blueberry filling
- 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.
Strawberry sauce
- 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.
- 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. Cool until ready to use.Pro tip - Straining will remove the skin and fruit fiber giving us a smooth sauce consistency.
Chocolate 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.
Assemble
- 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.
Recipe Notes & Tips
- Use large room temperature eggs. The color of your eggs will determine the color of your pastry cream so organic deep orange makes a wonderful light golden pastry cream.
- Make sure to combine the egg mixture in the saucepan thoroughly so you have not dry lumps. Otherwise, the pastry cream will be lumpy.
- I like to start stirring with a spatula then move to a whisk to prevent lumps
- Keep the heat on low so the eggs do not curdle.
- The mixture must cook until it thickens properly otherwise the cornstarch won't cook and it will taste starchy.
- I am using gelatin powder but you can also use three gelatin sheets soaked in cold water.
- Use high-fat whipping cream otherwise, the bavarian cream will not set and be quite soft.
- While you need only 4 hours of chilling time for the bavarian cream to set, it is delicious when thoroughly chilled so chill preferably overnight.
- I have given you three different options for the topping, blueberry, strawberry ,and chocolate sauce. But you don't need to make all three. In fact, you can serve a classic vanilla bavarian cream without any fruit sauce or chocolate sauce. I like a swirl of more freshly whipped cream.
- Other toppings to consider of course would be caramel sauce, butterscotch sauce, lemon curd, orange curd, and other fruit fillings such as raspberry, blackberry, cherry
Nutrition Information
Calories: 210- kcalCarbohydrates: 28.2- gProtein: 5- gFat: 7.9- gSaturated Fat: 3.9- gPolyunsaturated Fat: 2.7- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 152- mgSodium: 51- mgPotassium: 0- mgFiber: 0- gSugar: 23.5- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Moop Brown
This dessert has my mouth watering and I love how the different fruit sauces add a colorful and tasty touch as well.
Enriqueta E Lemoine
This Bavarian creme is perfection Veena. Thanks for all the pro tips. You're the best!
Veena Azmanov
You are very welcome, Enriqueta