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.
Why you’ll love these Bavarios
- 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 because of the process of tempering eggs with hot milk. But I am using a simple process that does not need tempering 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 with toppings, but you can make so many different flavors by simply adding fruit puree to the cream. 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. It can substitute for vanilla pastry cream in any dessert, such as donuts, cream puffs, pies, pastries, and tarts.
Ingredients and substitutes
- Milk—You definitely want to use whole milk, not low-fat. The dessert needs to have some volume to set, and 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 want to 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.
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.
Bavarian Cream Recipe
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
Ingredients
Vanilla Bavarian Cream
- 7 g (1 tbsp) Gelatin powder or 3 sheets
- 4 large Egg yolks large
- 100 g (½ cup) Sugar
- 2 tbsp Cornstarch
- 240 ml (1 cups) Whole milk
- ¼ tsp Salt
- 1 pod Vanilla Bean scrapings or 1 tsp vanilla bean paste
- 350 ml (1½ cups) Heavy cream (divided) 38 % or more
Blueberry sauce for Blueberry Bavarios
- 150 g (1 cups) Blueberries (fresh or frozen)
- 50 g (¼ cup) Sugar
- 120 ml (½ cup) Water
- 1 tbsp Cornstarch
Strawberry sauce for Strawberry Bavarios
- 150 g (1 cups) Strawberries (fresh or frozen)
- 50 g (¼ cup) Sugar
- 120 ml (½ cup) Water
- 1 tbsp Cornstarch
Chocolate sauce for Chocolate Bavarios
- 100 g (4 oz) Chocolate
- 120 ml (½ cup) Whiping cream
Extra
- Whipped cream to serve with Vanilla Bavarios
Method
Bavarian cream base
- Bloom Gelatin – In a small bowl, soak gelatin in 2 tbsp water – set aside to bloom for 5 min.7 g Gelatin powder
- Combine – In a heavy-bottomed saucepan, combine egg yolks, sugar, salt, and cornstarch with a whisk. Scrape the vanilla bean and add it in (or add vanilla bean paste). Gently pour 1/2 cup whipping cream over whisking constantly to prevent lumps, followed by the milk.4 large Egg yolks, 100 g Sugar, 2 tbsp Cornstarch, 240 ml Whole milk, ¼ tsp Salt, 1 pod Vanilla Bean scrapings, 117.6 ml heavy cream
- 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 from the heat and add the soaked gelatin. Combine until all the gelatin is dissolved. 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.
- Whip Heavy cream – In the bowl of a stand mixer with the whisk attachment, whip the remaining whipping cream to soft peaks. Gently fold it into the cooled pastry cream as shown in the video.232.4 ml heavy cream
- Dessert cups – The Bavarian cream is ready to be poured into individual serving cups, as I have. You can also use 6 x 5 oz ramekins or similar dishes.
- Cool – Transfer the dessert to the fridge to chill for at least 4 hours or preferably overnight.
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. Let chill in the fridge until ready to serve.Whipped cream to serve with Vanilla Bavarios
Blueberry Bavaria
- Cook the blueberries, sugar, and half the water in a heavy-bottomed 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.150 g Blueberries, 50 g Sugar, 120 ml Water, 1 tbsp Cornstarch
Strawberry Bavaria
- Cook the strawberries, sugar, and half the water in a heavy-bottomed 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, take it off the heat. Pour it through a strainer, then use a flat spatula to press as much of the fruit as possible. Cool until ready to use.150 g Strawberries, 50 g Sugar, 120 ml Water, 1 tbsp Cornstarch
Chocolate Bavaria
- Microwave – Chop the chocolate into small pieces and transfer 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.100 g Chocolate, 120 ml Whiping cream
Notes
- Make sure to combine the egg mixture in the saucepan thoroughly, so you do not have 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 will 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- The color of your eggs will determine the color of your pastry cream, so organic deep-orange eggs make a beautiful light-golden pastry cream.
- Make sure to thoroughly combine the egg mixture in the saucepan so there are no dry lumps. Otherwise, the pastry cream will be lumpy. I like to start by 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 will not cook and 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 will be quite soft.
- While the Bavarian cream needs only 4 hours to set, it is delicious when thoroughly chilled, so chill it overnight.
- 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
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 two 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. Bavarian cream also uses gelatin to set, as opposed to cornstarch in a custard.
Can I make Bavarian Cream Eggless?
Yes, actually, you can! Use my eggless pastry cream recipe, then add whipped cream and pour into individual serving cups.
Can I add blueberries to make my Bavarian cream blue?
Yes, you can add 1/4 cup strained blueberry puree to your base Bavarian cream to make it blue.
Can I use strawberries to make my Bavarian cream pink?
Yes, you can add 1/4 cup strained strawberry puree to your base Bavarian cream to make it Pink.
Can I add chocolate inside my Bavarian cream?
Yes, you can add 100g or 4 oz of chocolate to your hot custard to make the base chocolate.
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 also 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.
This dessert has my mouth watering and I love how the different fruit sauces add a colorful and tasty touch as well.
This Bavarian creme is perfection Veena. Thanks for all the pro tips. You’re the best!
You are very welcome, Enriqueta
This recipe for Creme Bavarois was excellent, and I can not stress enough how much our guests enjoyed this recipe. I loved the instructions and tips! I am looking forward to trying a few other recipes I noticed today! Have a wonderful day!
Thank you, Heidy. Happy to hear your family and friends enjoyed this.
I need to make this recipe ASAP! I love Bavarian cream but never made it myself. Going to make it this weekend and will let you know how it came out!
I’ve never tried Bavarian cream; however, I’m all about custard and this one looks delicious!
This is a fantastic recipe. It works excellent and we all loved it.
Thank you, Gunjan.
This dessert is incredible! I love the creamy texture of it. It is so hard to pick which topping to make! I love it with the chocolate, but the strawberry is so good also.