This Vanilla Bavarian Cream – called Crème Bavaroise in French – is a super light and flavourful cream filling or dessert. It is made from combining a Pouring Custard (Crème Anglaise), Gelatine and Whipped Cream.
Bavarian cream and pastry cream are not the same. While both are custard-based fillings, Bavarian cream is lightened with whipped cream and set with gelatin, giving it a mousse-like texture, while pastry cream is a thick and creamy custard made with eggs, milk, sugar, and flour or cornstarch.
What is Crème Bavaroise
Crème Bavaroise (or Bavarian Cream) is a traditional French Pastry recipe that combines Crème Anglaise (pouring Custard), Gelatine and Whipped Cream. It was created in France in 19th century by the chef Marie Antoine Carême.
It can be served on its own either in a cup like a Mousse or set in a mold like a Panna Cotta. Alternatively, it can be used as a Cream Filling for many pastries, desserts and cakes.
Scroll down to recipe card below for all quantities
What is Bavarian cream filling made of:
- Milk: use Full Cream / Whole Milk for the best flavour and texture. It will work with a plant-based / dairy-free milk too if needed.
- Vanilla: a fresh Vanilla Bean will give you the best flavour. Alternatively, use Vanilla Paste instead. Vanilla extract will work but wont give you as strong of a vanilla taste.
- Eggs: only the Egg Yolks, at room temperature. Keep the egg whites for another recipes like Financiers Cakes.
- Gelatine: I used Gelatine Powder dissolved in a little bit of cold water. You can use gelatine sheets or gelatine leaves instead too.
- Cream: Thickened or Heavy Cream – or a cream that contains at least 30% of fat. The fat content is very important here as a cream that has less than 30% fat wont whip.
- Chocolate: either add some cocoa powder to the milk or melt chocolate in the custard while still warm. For the chocolate option, the ratios will need to be slightly adjusted.
- Fruit: replace part (or all) of the milk with a fruit puree or juice like I did for this Lemon Meringue Cake.
- Coffee: add some instant coffee powder to the milk before heating it up to flavour the bavarian cream with coffee.
- Praline Paste: give your cream a delicious caramelised and nutty flavour with the addition of Hazelnut Praline Paste!
How to make Bavarian Cream step-by-step
The first step is to prepare a classic Crème Anglaise or pouring custard. It is the same process as making Pastry Cream but without the addition of any cornstarch or flour.
- Photo 1: Place the Milk in a medium size saucepan. Slice the Vanilla Bean in half, scrape the seeds and place them in the milk with the pod. Turn on low to medium-low heat and bring to a simmer. Then turn off the stove, cover the saucepan and leave to infuse for 10 to 20 minutes.
- Photo 2: While the milk is infusing, place the egg yolks and sugar in a large bowl. Whisk until combined.
- Photo 3: Slowly pour the warm milk over the egg yolk mixture while whisking.
This step allows to temper the eggs and avoid heating them up too quickly once in the saucepan.
- Photo 4: Transfer the whole egg mixture back into the saucepan and turn on low heat. Make sure to scrape all the vanilla specks for the bowl.
Bavarian Cream (Crème Bavaroise)
FAQ
Are Bavarian Cream and custard the same thing?
What is similar to Bavarian Cream?
What is the difference between custard and pastry cream?
What is the difference between creme patissiere and creme chantilly?
Is Bavarian cream the same as pastry cream?
Do not confuse Bavarian cream with other custard creams such as pastry cream, creme anglaise, or cream mousseline. Bavarian cream is highly versatile and has a variety of purposes to enhance the flavor and texture of many desserts.
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.
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 the difference between gelatin and Bavarian cream filling?
The gelatin helps to “set” the dessert that is usually at a pourable consistency, since it’s made with pouring custard. 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.