Have you ever had Bavarian cream? If not, it could be because this delicious dessert, which The Kitchn described as a kind of mousse/chiffon mashup, is actually pretty labor-intensive by modern standards. Despite its name, Bavarian cream may actually be of Swiss origin, but it was perfected by the French chefs of the early 19th century, and they were, shall we say, a very detail-oriented bunch (via The Kitchn). If you were to make the dish the traditional way, as previously mentioned, its a pretty labor-filled and time-consuming task. Delicious, no doubt about it, but kind of a pain in the you-know-what to put together.
Lucky for us, recipe developer and private practice registered dietician Kristen Carli has made it her mission to simplify some of these classic recipes that are simply too time-consuming for modern kitchens. As she puts it, “I love any easy recipe. As a home cook, not everyone has time or resources to perform extravagant recipes.” She continues, “These easy recipes can make decadent recipes more attainable.”
Bavarian Cream is made from a Crème Anglaise base (milk, vanilla, egg yolks and sugar), thickened with Gelatine and lightened with Whipped Cream. Pastry Cream (or Crème Pâtissière) is relatively similar to a Crème Anglaise but is thickened on the stove with Cornstarch (or sometimes flour).
The recipe involves just two simple steps
Got your ingredients? Good. No need to spend time arranging an elaborate mise en place, either. If you have a stand mixer, add both ingredients to the bowl, and attach the whisk. If you dont have such an appliance in your kitchen, mix them together in a large, steep-sided bowl, and use an electric hand mixer.
In about five minutes, maybe less, your cream should be light and fluffy. At this point, thats it! Youre done “cooking,” since theres actually no need to cook anything.
Gather the ingredients for easy Bavarian cream
If you need to make a special shopping trip to buy the ingredients for this Bavarian cream, dont worry, it probably wont take long, nor are you likely to strain your wrist (or thumb) typing out the shopping list. All you will need is a box of vanilla instant pudding and some whipping cream. (The kind in the carton, not pre-whipped cream.)
Carli does say, though, that you can switch up the flavors if youd like. “You can use any flavor instant pudding as a flavor enhancer, or stick with vanilla and add extract,” she suggests. Almond extract and mint extract, she thinks, would be particularly yummy. You could also reduce the amount of whipping cream by ¼ cup, and stir in ¼ cup of a liqueur such as Amaretto or Kahlua if you wanted a slightly boozy Bavarian cream.
Bavarian Cream (Crème Bavaroise)
FAQ
What is the difference between Bavarian cream and custard?
Is Bavarian cream the same as whipped cream?
What is Bavarian made of?
What is another name for a Bavarian cream dessert?
What is Bavarian cream filling?
Bavarian cream filling on the other hand is a creamy custard-based filling that is used to fill desserts such as donuts. It’s essentially a diplomat cream, which is pastry cream mixed with gelatin and whipped cream. This filling is thick enough to pipe, because it starts with the thicker and more stable pastry cream.
What is cream of wheat made of?
By cream of wheat, are you referring to custard cream? Custard cream is cream made from milk, egg yolks, sugar, and flour. The starch in the flour acts as a coagulant to make it creamy.
What is Bavarian cream made of?
Bavarian Cream is made from a Crème Anglaise base (milk, vanilla, egg yolks and sugar), thickened with Gelatine and lightened with Whipped Cream. Pastry Cream (or Crème Pâtissière) is relatively similar to a Crème Anglaise but is thickened on the stove with Cornstarch (or sometimes flour). It is richer and not as stable as a Bavaroise.
How do you make Bavarian cream filling?
Stir the cream as it cooks in the double boiler until it has thickened like puddling and coats the back of a spoon well. Remove from heat and add the gelatin mixture, then stir to combine. Fold in whipped cream. Place Bavarian cream filling in molds to set, or add to your desired dessert or pastry. Refrigerate until chilled.