Bavarian Cream (Crème Bavaroise) (2024)

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.

Why we love this recipe

Deliciously light and creamy, this Bavarian Cream is one of the most delicious cream filling or dessert you can make! Prepared with 6 simple ingredients, it is a delicate cream that is extremely versatile.

It is slightly lighter than the similar Diplomat Cream and creamier than the classic Pastry Cream. A Crème Bavaroise is perfect served on its one or used inside Choux à la Crème, Strawberry Charlotte Cake, inside Bavarian Cream Donuts or turned into a Chocolate Bavarian Cake.

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.

Ingredients

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 won't 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 won't whip.

Flavour Variation

• 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

Making the Crème Anglaise Base

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.

Folding in the Whipped Cream

• Photo 5: Cook for 5 to 10 minutes on low heat or until the cream has thickened. Make sure to continuously stir so that the custard does not burn at the bottom of the saucepan. Don't let the mixture boil or the eggs will curdle.

To know the custard has cooked enough, either use a thermometer (it is ready when it reaches 82 degree Celsius or 180 degree Fahrenheit) or dip the back of a spoon in the mixture. The custard should coat the spoon and if you draw a line through the liquid and tip the spoon down, the line stays should stay clear.

• Photo 6: In a small bowl, mix together the Gelatin Powder and cold Water. When thickened, add the gelatin mixture to the warm custard and whisk well until completely dissolved.

• Transfer the custard into a clean large bowl (or shallow dish) and cover with plastic wrap touching its surface. Place in the fridge to cool down for 30 minutes to 1 hour. It shouldn't feel warm to the touch anymore.

If the custard has started to set with the gelatine, vigorously whisk it to loosen it. If it has completely set, you can try to blend it on slow with an immersion blender.

• Photo 7: Place the cold Heavy / Thickened Cream in a clean bowl (or bowl of a stand mixer). Whip until it reaches stiff peaks.

• Photo 8: Slowly and gently fold the whipped cream into the custard in 3 or 4 times.

To use as a dessert, directly pour into serving cups or silicone mold and place in the fridge to set for at least 2 hours. Serve with a fruit compote or coulis.

To use as a filling for pastries (for filling Cream Puffs or inside a Tart for example), you can use the bavarian cream straight away or store it in the fridge until ready to use. Loosen with a spatula or whisk before using.

If the cream is going to be piped (or needs to be stiff enough to hold its shape like for a cake filling), place in the fridge for about 2 hours to set before using.

Recipe FAQs

Storing & Freezing

The cream should be stored in the fridge in an air tight container or bowl / jar, covered with plastic wrap touching its surface. It will last for up to three days. I don't recommend freezing bavarian cream.

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