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. It is infused with vanilla or liquor and then lightened with fresh whipped cream. A simple, easy, yet very impressive dessert that’s perfect at any time of the year.

---

When I had my cake business, Bavarian cream was a very common cake fillings—people absolutely loved it. And whenever I had leftovers, I’d save a little for the kids as a treat.

Over the years, I’ve made it in so many flavors, so many times, that it’s become one of those desserts everyone at home has a soft spot for.

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. So, actually, it’s a very simple yet impressive dessert.

Step-by-step: How to make Bavarian Cream

Bavarian cream Base

• Soak Gelatin – In a small bowl, soak gelatin in 2 tbsp water – set aside to bloom for 5 min.
• Combine in a heavy-bottomed saucepan: egg yolks, sugar, salt, and cornstarch, whisking until smooth. Scrape the vanilla pod and add it (or vanilla bean paste). Gently pour 1/2 cup whipping cream into the yolk mixture, whisking constantly to prevent lumps, followed by the milk.

• Simmer – 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 gelatin and strain – Once the custard is ready, remove it from the heat and add the soaked gelatin. Combine until all the gelatin is dissolved. Strain the custard into a clean bowl. And cover with cling wrap, ensuring 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.

• Whip the 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.
  Pro tip – The pastry cream must be cooled to room temperature. If warm, it will melt the whipped cream, and you will lose volume.

• Individual Cups – The Bavarian cream is ready to be poured into the individual serving cups, as I have. You can also use 6 x 5 oz ramekins or similar dishes.
  Pro tip – I like to pour the Bavarian cream into a piping bag (without a tip). This makes it easier to pour and distribute evenly.
• Chill – 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 for them to move around.

Classic Vanilla Bavarian Cream

• This Bavarian cream can also be served on its own without any topping (Classic Bavarian Cream)
• Often found in many high-end restaurants, Vanilla Bavarian cream topped with a swirl of whipped cream is a classic.
• Alternatively, once chilled, you can top the Bavarian cream with a fruit filling (see below). Let chill in the fridge until ready to serve.

---

How to Make Blueberry Bavarian Cream

• Cook the blueberries, sugar, and half the water in a heavy-bottom saucepan over medium heat for 3 to 4 minutes.
• Combine the cornstarch with the remaining water and add it to the saucepan. Continue to cook, stirring constantly.
• The mixture will thicken. Once it coats the back of your spoon, take it off the heat and transfer it to another bowl.
• Once cooled, top the sauce over the Bavarian cream and chill until ready to serve.

or How to Make Strawberry Bavarian Cream

• Cook the strawberries, sugar, and half the water in a heavy-bottom saucepan over medium heat for 3 to 4 minutes.
• Combine the cornstarch with the remaining water and add it to the saucepan. Continue to cook, stirring constantly.
• Once the mixture is transparent and glossy, remove it from 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.
• Once cooled, add a few tablespoons onto the Bavarian Cream and chill until ready to serve.

How to Make Chocolate Bavarian Cream

• 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.
• Coll completely, then pour over your Bavarian cream and chill in the fridge until ready to serve.

What other flavor toppings can I use for my Bavarian cream?

Of course, other toppings to consider are caramel sauce, butterscotch sauce, lemon curd, orange curd, and other fruit fillings such as raspberry, blackberry, and cherry.

---

---