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Bavarian Cream (Crème Bavaroise) Recipe

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4.1 from 9 reviews

Bavarian Cream, or Crème Bavaroise, is a rich, silky custard dessert made with infused vanilla milk, egg yolks, gelatin, and whipped cream. This classic French treat is smooth and creamy, perfect served on its own, molded, or as a delicate cake filling. The recipe involves infusing milk with vanilla, gently cooking it with egg yolks to thicken, incorporating gelatin for structure, and folding in whipped cream for a light texture.

Ingredients

Liquid Ingredients

  • 240 ml (1 cup) Full Cream / Whole Milk
  • 240 ml (1 cup) Heavy / Thickened Cream (min. 30% fat)

Flavoring

  • 1 Vanilla Bean (or 1 1/2 teaspoon of Vanilla Paste)

Egg Mixture

  • 4 Egg Yolks (at room temperature, about 75 g)
  • 50 g (1/4 cup) Caster Sugar

Thickening Agent

  • 6 g (1 1/2 teaspoon) Gelatine Powder
  • 1 tablespoon cold water (for gelatin bloom)

Instructions

  1. Infuse the Milk with Vanilla: Place the full cream milk in a medium saucepan. Slice the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Heat over low until it simmers, then turn off the heat. Cover and let it infuse for 10 to 20 minutes to extract the vanilla flavor.
  2. Prepare Egg Yolks and Sugar: In a heatproof mixing bowl, whisk together the egg yolks and caster sugar until well combined and slightly pale in color.
  3. Combine Milk with Egg Mixture: Slowly pour the warm infused milk over the yolk mixture while continuously whisking to temper the eggs and prevent curdling. Mix until smooth and then return the entire mixture to the saucepan.
  4. Cook the Custard: Heat the custard mixture on low, stirring continuously, and cook for 5 to 10 minutes until it thickens enough to coat the back of a spoon. Be careful not to overheat to avoid scrambling the eggs. Remove from heat once thickened.
  5. Bloom and Add Gelatin: In a small bowl, stir gelatin powder into cold water and let it stand for a few minutes to bloom and become a paste. Add this gelatin mixture to the warm custard and whisk until it fully dissolves and incorporates.
  6. Cool the Custard: Transfer the custard to a clean large bowl and cover the surface directly with plastic wrap to prevent skin formation. Chill in the refrigerator for 30 minutes to 1 hour until cooled to room temperature and no longer warm to the touch.
  7. Whip the Cream: In a separate large bowl or mixer, whip the chilled heavy cream until stiff peaks form. Be careful not to overwhip; the cream should hold shape but remain smooth and silky.
  8. Fold Cream into Custard: Remove custard from the fridge and gently loosen it with a whisk. Carefully fold the whipped cream into the custard in three to four additions, using a spatula to maintain the light, airy texture of the mixture.
  9. Chill to Set: Pour the combined Bavarian cream into serving cups or silicone molds. Refrigerate for at least 2 hours to allow it to set firmly. If using the cream as a filling for pastries or cakes, you can use it immediately or chill for about 2 hours before piping or assembling.

Notes

  • The vanilla infusion time controls the intensity of flavor; longer infusion yields stronger vanilla notes.
  • Ensure custard does not boil to prevent curdling. Use low heat and constant stirring.
  • Covering the custard with plastic wrap directly on the surface prevents skin formation as it cools.
  • If setting the cream in molds, you may need to increase gelatin quantity to ensure firmness.
  • Use room temperature egg yolks to help with smooth emulsification during cooking.
  • The whipped cream should be at least 30% fat for proper whipping and texture.

Find it online: https://bitezly.com/bavarian-cream-creme-bavaroise-recipe/