Bavarian Cream (Creme Bavaria ~ 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's perfect at any time of the year.

Table of Content

• Why make this dessert
• Ingredients and substitutes
• Step by step instructions
• Bavarian creme fillings
• More bavarian cream recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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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 differnet flavors by simply adding a different flavor of fruit sauce or fruit puree on top. Try raspberry, blackberry, blueberry, passion fruit, 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 sustitute 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.
• The quick process and timeline for this dessert is:
  • Step 1 - Soak gelatin (5 mins)
  • Step 2 - Pastry cream - preparing + cooling - 40 minutes
  • and Step 3 - Whip and fold the whipping cream - 5 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 subsitute some of the sugar in the recipe for vanilla sugar.

Step by step instructions

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 a 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.

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More bavarian cream 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

Frequently asked questions

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