Vanilla Bavarian Cream (Crème Bavaroise) Recipe

If you love indulgent yet delightfully light desserts, you are going to fall head over heels for this Vanilla Bavarian Cream (Crème Bavaroise) Recipe. It’s a classic French treat that perfectly balances the richness of creamy custard with the airy texture of whipped cream, infused with the sweet depth of real vanilla bean. Whether you enjoy it on its own, as a decadent filling for pastries, or molded into an elegant dessert, this recipe brings a touch of elegance and timeless flavor to your table. Get ready to impress yourself and your guests with a luscious dessert that tastes like it belongs in a Parisian patisserie!

Ingredients You’ll Need

The magic of this Vanilla Bavarian Cream (Crème Bavaroise) Recipe lies in its simple yet high-quality ingredients. Each one plays a crucial role in creating that velvety texture and comforting vanilla flavor that makes this cream so irresistible.

• 240 ml (1 cup) Full Cream / Whole Milk: The creamy base that carries the vanilla flavor and gives the custard its smooth consistency.
• 1 Vanilla Bean or 1 1/2 teaspoon of Vanilla Paste: The star of the dish; fresh vanilla bean seeds provide an intense, aromatic richness that makes the cream heavenly.
• 4 Egg Yolks, at room temperature (about 75 g): They add richness and help thicken the custard, giving it that silky mouthfeel.
• 50 g (1/4 cup) Caster Sugar: Provides just the right amount of sweetness without overpowering the delicate vanilla taste.
• 6 g (1 1/2 teaspoon) Gelatine Powder, plus 1 tablespoon cold water: Essential for setting the cream firmly but gently, so it holds its shape beautifully.
• 240 ml (1 cup) Heavy / Thickened Cream, min. 30% fat: Whipped to stiff peaks, this gives the Bavarian cream its signature light, airy texture.

How to Make Vanilla Bavarian Cream (Crème Bavaroise) Recipe

Step 1: Infuse the Milk with Vanilla

Start by gently warming the full cream milk in a saucepan. Slice your vanilla bean lengthwise and scrape out those tiny fragrant seeds, then add them along with the pod to the milk. Simmer over low heat and then turn off the stove, letting the vanilla infuse fully for 10 to 20 minutes. This step brings out the incredible vanilla aroma that gives the cream its character.

Step 2: Prepare the Egg Yolk Mixture

While the vanilla is infusing, whisk together your egg yolks and caster sugar in a heatproof bowl. This blend will soon thicken to a custard, so make sure the eggs are at room temperature to ensure smooth mixing and prevent curdling later.

Step 3: Temper the Egg Yolks

Slowly pour the warm vanilla-infused milk over the egg yolks and sugar while whisking continuously. This tempering step is crucial to avoid scrambling the eggs and to create a luscious, smooth mixture.

Step 4: Cook the Custard

Transfer the combined mixture back to the saucepan and gently cook over low heat for 5 to 10 minutes, stirring constantly. You want the custard to thicken enough to coat the back of a spoon, showing it’s ready. Take care not to overheat to prevent lumps or scrambling.

Step 5: Incorporate the Gelatine

Soften the gelatine powder in cold water until it becomes a thick paste, then whisk it into the warm custard until completely dissolved. This will help the cream set with just the right firmness and elegance.

Step 6: Cool the Custard

Pour the custard into a clean bowl and cover it tightly with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill it in the fridge for 30 minutes to 1 hour until it reaches room temperature or is no longer warm.

Step 7: Whip the Cream

Whip the heavy cream to stiff peaks using a stand mixer or hand mixer. This airy cream is what transforms the dense custard into the light, luxuriant Vanilla Bavarian Cream beloved by dessert lovers everywhere.

Step 8: Fold Whipped Cream into Custard

Gently fold the whipped cream into the cooled custard in several additions. Take your time—this step is what ensures your Bavarian cream holds a smooth, fluffy texture without deflating the whipped cream.

Step 9: Chill and Set

Pour the mixture into serving glasses, molds, or use immediately as a filling. Refrigerate for at least 2 hours to allow the cream to set beautifully. If you’re molding, you may want to adjust gelatine slightly to ensure perfect firmness.

How to Serve Vanilla Bavarian Cream (Crème Bavaroise) Recipe

Garnishes

Add a finishing touch with fresh berries, a sprinkling of toasted almonds, or a light dusting of cocoa powder. For the ultimate vanilla boost, add a small vanilla bean pod on the side of the glass or a delicate mint leaf to brighten the presentation.

Side Dishes

This creamy delight pairs wonderfully with crisp, buttery shortbread cookies or a light fruit compote. A fresh berry salad enhances the cream’s richness with bright, tart notes, creating a perfectly balanced dessert plate.

Creative Ways to Present

For a dinner party, try molding the cream in elegant silicone molds and unmolding onto decorative plates to create a stunning centerpiece. You can also pipe it into delicate pastry shells or use it layered between sponge cake for a show-stopping layered dessert.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vanilla Bavarian Cream covered tightly in the refrigerator. It will keep well for up to 3 days, maintaining its texture and flavor if properly sealed.

Freezing

Freezing is not recommended for this particular Cream as the texture can be compromised once thawed. The delicate whipped cream component may separate or become grainy after defrosting.

Reheating

This dessert is best served cold and should not be reheated. If the cream has been in the fridge, give it a gentle stir with a spatula before serving to restore its smooth texture.

FAQs

Can I use gelatin sheets instead of powder?

Yes, you can substitute gelatin sheets for powder. Soften the sheets in cold water, squeeze out excess water, and dissolve them in the warm custard as you would with powder.

What if I cannot find a vanilla bean?

If fresh vanilla bean is unavailable, high-quality vanilla paste or pure vanilla extract can be used. Paste gives a closer texture and flavor to the bean, but extract works well in a pinch.

Is there a non-dairy alternative for this recipe?

This recipe relies heavily on dairy for both texture and flavor, but you can experiment with full-fat coconut milk and coconut cream. Results may vary and texture won’t be exactly the same.

How long can I refrigerate the cream before serving?

For the best texture and flavor, refrigerate the cream for at least 2 hours to set. It can be stored for up to 3 days chilled before serving.

Can I make this recipe vegan?

This traditional Vanilla Bavarian Cream recipe calls for eggs and dairy, so it isn’t vegan. However, there are vegan custard and gelatin substitutes if you want to experiment with a plant-based version.

Final Thoughts

This Vanilla Bavarian Cream (Crème Bavaroise) Recipe is truly a treasure to have in your dessert repertoire. Its perfect balance of creaminess and airiness, elevated by natural vanilla, makes it a dreamy dessert that feels both elegant and approachable. I encourage you to try making it—you’ll be amazed at how simple ingredients can create such a stunning and delicious treat. Trust me, once you’ve tasted this silky-smooth delight, you’ll want to make it again and again!

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