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Vanilla Bavarian Cream (Crème Bavaroise) Recipe

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4.4 from 25 reviews

This Vanilla Bavarian Cream (Crème Bavaroise) is a light, silky custard dessert or filling made with infused vanilla milk, egg yolks, gelatin, and whipped cream. It’s perfect for use as a dessert on its own, a filling for pastries, or piped into cakes. The cream is smooth and rich, with a delicate vanilla flavor and a wonderfully airy texture achieved by folding whipped cream into a thickened custard base.

  • Total Time: 3 hours 40 minutes
  • Yield: About 600 grams (2 1/2 cups)

Ingredients

Milk Mixture

  • 240 ml (1 cup) Full Cream / Whole Milk
  • 1 Vanilla Bean, or 1 1/2 teaspoon of Vanilla Paste

Custard Base

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

Gelatin

  • 6 gr (1 1/2 teaspoon) Gelatine Powder
  • 1 tablespoon cold water

Whipped Cream

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

Instructions

  1. Infuse the Milk: Place the milk in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to the milk. Heat gently over low heat until just simmering, then remove from heat and cover. Let the vanilla infuse for 10 to 20 minutes.
  2. Mix Egg Yolks and Sugar: In a heat-proof bowl, whisk together the egg yolks and caster sugar until well combined and slightly pale.
  3. Combine Milk and Egg Mixture: Slowly pour the warm, infused milk over the egg yolks and sugar while continuously whisking to temper the yolks. Mix until smooth, then return the mixture to the saucepan.
  4. Cook Custard: Over low heat, cook the mixture gently, stirring constantly for 5 to 10 minutes until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from heat once thickened.
  5. Prepare Gelatin: In a small bowl, sprinkle gelatin powder over cold water and let it bloom until it forms a thick paste. Stir the gelatin paste into the warm custard until fully dissolved.
  6. Cool the Custard: Transfer the custard to a large bowl. Cover the surface directly with plastic wrap to prevent a skin forming. 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 large bowl or stand mixer, whip the heavy cream until stiff peaks form.
  8. Fold Whipped Cream into Custard: Lightly whisk the chilled custard to loosen it. Gently fold the whipped cream into the custard in 3 to 4 additions, taking care to preserve the airy texture.
  9. Chill or Use: Pour the bavarian cream into serving cups or molds and refrigerate for at least 2 hours to set if using as a dessert. For pastry filling, use immediately or store chilled and loosen with a spatula before use. To pipe or use as cake filling, chill for about 2 hours to firm up.

Notes

  • Infusing the vanilla bean in milk develops a deeper flavor than vanilla paste, but either works well.
  • Cooking the custard slowly and not boiling avoids curdling and ensures a smooth texture.
  • Covering the custard surface with plastic wrap prevents a skin from forming during chilling.
  • If setting in molds, more gelatin may be needed to achieve a stable shape.
  • Always fold the whipped cream gently to retain airiness in the final cream.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

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