This strawberry Bavarian cream, often called Creme Bavaria or Creme Bavarois, is rich, decadent, and delicious. It's made with pastry cream, whipped cream, and strawberries. A perfect make-ahead dessert to impress family and friends.
Cook the chopped 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.
Next, 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.
Place strawberries in a food processor or blender and blend until smooth. Strain through a sieve to remove fiber. Set aside for later.
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. Add the strawberry puree and combine well. 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 paper towel. The paper towel prevents them from moving and the baking tray makes it easier to move around.
Once chilled, top the bavarian cream dessert with the strawberry 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. The classic strawberry bavarian cream topped with a swirl of whipped cream is also delicious.
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.
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