Bavarian Cream Recipe
Calories: 11
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.
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
Instructions
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
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
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