Bavarian Cream (Crème Bavaroise)
This makes a wonderfully rich, creamy, and silky-smooth filling you can use in your cakes, pastries, donuts, trifles, and more!
Ingredients
- 1 envelope gelatin powder (pork sourced) (equals 2 1/2 teaspoons or 7.2 grams)
- or beef sourced gelatin powder (2 1/2 teaspoons or 7.2 grams)
- 3 tablespoons cold water
- 1 1/4 cups whole milk
- 1 vanilla bean (can substitute 2 1/2 teaspoons vanilla bean paste or 2 1/2 teaspoons vanilla extract
- 4 egg yolks
- 1/3 cup caster sugar (or make your own by pulsing granulated sugar in a blender until very fine)
- 1 1/4 cups heavy whipping cream (min. 30% fat)
Instructions
- For the Gelatin: You're going to "bloom" the gelatin. Put the cold water in a small bowl and sprinkle the powdered gelatin evenly over the entire surface of the water. Don't dump it into one pile; sprinkling prevents dry lumps. Let it sit undisturbed for 5-10 minutes while you prepare the custard. If it hasn't thickened after 10 minutes, wait a little longer. For the Vanilla: You have three options. You can either use a vanilla bean, vanilla bean paste or pure vanilla extract. If you're using vanilla paste, you'll add it in the beginning with the milk. If you're using vanilla extract, you'll stir that in very last. If you're using a vanilla bean, slit it down the center lengthwise, scrape out the seeds and place the seeds and the bean pod in the cold milk in the saucepan. Heat over medium-low until the edges just start to simmer (don't boil). Turn off the heat and let the vanilla pods steep for 20 minutes. Then proceed with the recipe (don't remove the vanilla bean yet, that will strain out when you strain the custard towards the end).
- In a small mixing bowl, whisk together the egg yolks and sugar.In a medium saucepan, heat the milk and vanilla over medium-low heat until it starts to simmer around the edges (don't boil). Pour about 1/2 cup of the hot milk over the egg yolk/sugar mixture, whisking constantly until the sugar is dissolved and the mixture is smooth.Slowly pour this egg yolk mixture back to the saucepan, whisking constantly until everything is fully incorporated.Over low heat, cook for a few minutes until the custard has thickened. As the custard reaches the correct temperature, it will begin to thicken. It's done when it's thick enough to coat the back of a spoon and the temperature reads 180-183 F/82-85 C. For best results I recommend using an instant read thermometer.If you're using vanilla extract, remove the custard from the heat and stir it in.
- Add the gelatin. It will have thickened by now. Whisk the gelatin into the hot custard until it is completely dissolved.Strain the custard. Pour the hot custard through a fine-mesh sieve and press gently with a spatula to push the smooth custard through. Discard the solid bits left behind in the sieve.Transfer the custard to a large bowl and cover it with plastic wrap, pressing it down onto the surface of the custard to prevent to top from developing a skin. Let it cool for a few minutes and then transfer it to the fridge for 30-60 minutes or until it is cooled to room temperature and thickened but not fully set. You want it cool but not fully set. It should become noticeably thicker, roughly the consistency of vanilla pudding. Ideally, it should be around 75–80°F (24–27°C) before you incorporate the whipped cream. **Don't fold whipped cream into a hot custard, because the cream will melt. And don't wait until the gelatin has completely set, or you'll have difficulty getting a smooth Bavarian cream.
- While the custard is cooling down, beat the heavy whipping cream and powdered sugar in a large mixing bowl until stiff peaks form. Be careful not to over-beat it or it will turn to butter.Take the custard out of the fridge and whisk it to loosen it up. Gently fold the whipped cream into the custard, adding about a third of it at a time. (If your filling is thicker than you like it, you can soften it by adding a little more whipped cream.)If you're serving the Bavarian Cream as a dessert, scoop it directly into the serving cups now, cover each cup with some plastic wrap, and refrigerate for at least 2 hours to set. If you're using it as a cake filling or to pipe into pastries, place the bowl of Bavarian Cream in the fridge, covered with plastic wrap, and likewise let chill for at least two hours (note: it's best to chill filled cakes for at least 4 hours or overnight to give them time to set). Store the Bavarian Cream in the fridge until ready to use.For the best texture, use the Bavarian cream within 48 hours, but it will keep in the fridge for up to 3 days. This makes roughly 4 cups.
Nutrition
Serving: 0.25cupCalories: 107kcalCarbohydrates: 6gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 72mgSodium: 15mgPotassium: 51mgSugar: 6gVitamin A: 369IUVitamin C: 0.1mgCalcium: 42mgIron: 0.1mg
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