Bavarian Cream (Creme Bavarois)

A decadent custard dessert which is both light and airy, yet firm and can stand on its own. The rich vanilla custard is lightened with whipped cream and firmed with gelatin.

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Planning

  • Prep Time:

    30 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    3 hours

  • Servings:

    600g (2.5 cups)

Preparation

  • Materials

    Stand Mixer with Whisk
    Saucepan
    Mixing Bowls
    Sieve
    Spatula
    Hand Whisk
    Wooden Spoon

  • Prep

    Set the eggs out to bring to room temperature
    Separate the eggs
    Wipe down the mixing bowls and utensils with alcohol or vinegar.
    Chill heavy cream, mixing bowl and utensils in the freezer for 30 minute prior to making the whipped cream. Wipe down the bowl and utensils to dry any condensation.

  • Oven/Stove

  • Shopping List

    Eggs
    Whole Milk
    Heavy Cream
    Vanilla
    Granulated Sugar
    Gelatin
    Powder
    Corn Starch
    Confectioner’s Sugar

Ingredients

  • Make the Custard

    Egg Yolks - 120g (4 large)
    Whole Milk - 120 ml (1/2 cup)
    Heavy Cream - 120 ml (1/2 cup)
    Vanilla Extract 1.5 tsp or or 1 Bean
    Granulated  Sugar - 50 gr (1/4 cup)

  • Stabilize the Custard with Gelatin

    Gelatin Powder - 6 gr (1  tsp) + 1 tbsp cold water (double this if you intend to mold it).

  • Whipped Cream

    Heavy Cream - 240 ml (1 cup)Corn Starch - 1 tbsp
    Confectioner’s Sugar - 30g-50g
    Vanilla Extract 1 tsp or or 1 Bean

  • Bavarian Cream

    Custard (stabilized with gelatin)
    Whipped Cream

Steps

  • Make the Custard

    STEP 1:  HEAT THE MILK
    Heat milk and cream in a saucepan. Bring to a low boil slowly over medium heat stirring constantly. When it starts bubbling lightly reduce heat to medium-low and simmer(Simmer  lightly 20  minutes to infuse vanilla if using a bean). Continue stirring.

    STEP 2:  CREAM THE EGGS
    Cream the egg yolks and sugar in the stand mixer.

    STEP 3:  TEMPER THE EGGS
    Slowly drizzle the hot milk into the creamed eggs whisking on medium in the stand mixer.

    STEP 4:  COOK THE CUSTARD
    Return the mixture to the saucepan and cook on medium to medium-low heat stirring constantly until it is thick enough to coat the back of a wooden spoon (5-10 minutes).

  • Stabilize the Custard with Gelatin

    STEP 1:  MAKE THE GELATIN
    In a small bowl, mix together the Gelatin Powder and cold Water (5 minutes).
    When thickened into a paste melt the gelatin slowly over low heat (melting pot in hot water)

    STEP 2: STABILIZE THE CUSTARD WITH GELATIN
    Check the temperature with a thermometer. When the gelatin and the custard are the same temperature, whisk the warm  gelatin into the warm custard until completely dissolved.

    STEP 3: STRAIN THE CUSTARD
    Pour the custard through a sieve into a clean mixing bowl.

    STEP 4: COOL DOWN
    Set the mixing bowl of custard in an ice bath while stirring gently until mostly cool (10 minutes or so)

    Cover the custard buttered parchment paper touching the surface. Cover the bowl with a lid or plastic wrap. Let cool on the countertop to room temp (1 hour).

    30 minutes through this cool down, put the heavy cream, the mixing bowl and the whisk in the freezer for 30 minutes. This is for making the whipped cream.

    NOTE: You can put it in the refrigerator to speed up the cool down, but don’t let it get cold. You want it room temp so it is loose enough to fold in the whipped cream.

  • Whipped Cream

    STEP 1: Add the cream to the mixing bowl and start whipping on low (about 4 on a Kitchen Aid mixer). Let  the cream get frothy and a little more body (1-2 minutes) before you add the sugar and corn starch. Gradually mix in the cornstarch then the sugar a little at the time (Don't go too fast!).

    ADD AN EXTRA 1TSP TO MAX OF 1 TBSP CORNSTARCH TO SUGAR (IF USING CORNSTARCH STABILIZER - NOT TOO MUCH!)

    STEP 2: As the cream begins to thicken gradually sift in more confectioner’s sugar a little at a time and increase to medium low (about a 6 on Kitchen Aid mixer). Continue adding sugar gradually until it is all incorporated

    then add the vanilla. Continue on medium until the mixture is getting thick.(about 3-5 minutes)

    STEP 3: Continuing to slowly sift in confectioner’s sugar then gradually increase the mixer speed to medium (About Level 7) until the mixture is getting thick.(about 3-5 minutes)

    STEP 4 : Add in the vanilla extract and any other flavoring and food colors. Increase speed to high (about 8 on a Kitchen Aid mixer) and continue to soft peak (about 1 to 2 minutes)

    STEP 5: If you are using a gelatin stabilizer, add it at this point. Continue whipping on high (Level 8) to a firm peak if that is your goal.

    Keep an eye on it and test it - you don’t want to overwhip! It goes from not ready to ready in an instant. If you pass that ready mark by even seconds, it can quickly curdle and separate.

  • Bavarian Cream

    STEP 1:  Whisk the room temperature custard lightly to  loosen it up.

    STEP 2: Gently fold the whipped cream into the custard a small portion at a time until it is fully integrated.

Notes

FLAVORING
For a little pizzaz add almond extract, espresso, or brandy, Grand Marnier, or rum.

COLORING
Bavarian cream is served natural color.

DECORATING
Garnish a solo dessert with berries, nuts, or chocolate and mint leaves.

PAIRING
Bavarian cream works well with chocolate, caramel, coffee, liqueurs, and berry flavors.

SERVING
To use as a solo dessert, directly pour into dessert glasses and garnish with berries, nuts, chocolate curls and mint leaves. To mold it, pour into a silicone half round mold then chill and set in the refrigerator at least 2 hours To use as a filling for pastries, pipe into the pasties immediately and let set in the pastry. To use as a cake filling, chill in the refrigerator for at least 2 hours to set before using.

STORING
Store it in the fridge until ready to use. Whisk lightly to loosen before using. Use within 2-3 days. Do not freeze.

VANILLA
Vanilla Paste or extract doesn’t need to infuse, just mix it in.If using a vanilla bean, remove the vanilla pod once the milk is infused and keep it to make homemade vanilla extract.

CUSTARD
Don't let the custard mixture boil. When it just starts to bubble, turn down the heat. If it boils the he eggs will curdle and the custard will turn grainy or lumpy. 

TESTING THE CUSTARD
The custard is ready when it reaches 180F/80CIt is also ready when it coats the back of a wooden spoon. Draw a line through the custard on the back of the spoon and tip the spoon down. If the line stays clear, it is ready.

CUSTARD + GELATIN+ WHIPPED CREAM
If you leave the custard in the fridge for too long, it will start to set with the gelatin. You want to be room temp so it doesn’t melt the whipped cream, but it cannot be even slightly cold because the gelatin will set too much.

If the custard has started to set, vigorously whisk it to loosen it.

If it has completely set, you can try to blend it on slow with an immersion blender.

It is best not to let this happen. Time the making of the whipped cream with the custard cooling so that when the whipped cream reaches still peak the custard is at room temp.

To do this let the custard come to room temp, covered, on the countertop then make the whipped cream (with ice cold cream and utensils) and fold it into the custard.

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