Bavarian Cream Recipe (Crème Bavaroise)

Quick Summary: Bavarian cream, crème bavaroise, or creme bavarois, is a classic French custard cream set with gelatin and lightened with whipped cream. This simple recipe combines silky vanilla custard (crème anglaise), gelatin, and softly whipped cream, making it the perfect base for a Charlotte cake or a delicious donut filling.

What is Bavarian cream?

Despite its German name, Bavarian cream is a French creation. During the 17th and 18th centuries, French chefs cooked at the Bavarian court of the Wittelsbach princes, and the recipe is credited to the famous chef Carême.

It is known as crème bavaroise in France, crema bavarese in Italy, and Bayerische creme in Germany. Lighter than diplomat cream yet richer than French pastry cream and its Italian cousin crema pasticcera, it sits in a class of its own.

Why you'll love this recipe

• It is a versatile base. One batch can be used as the filling for a strawberry Charlotte cake, doughnuts, tarts, or a simple spooned dessert.
• It has a luxuriously light texture. Gelatin sets the custard while whipped cream keeps it airy, so it holds its shape yet melts on the tongue.
• It is a true French classic. This is the authentic crème bavaroise, refined by chef Carême, not a shortcut pudding mix version.
• It is easier than it looks. If you can make a French pastry cream, you can make this; the method is just as approachable.
• It is the gateway to other creams. Master it, and you are one step from diplomat cream and other patisserie fillings.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Gelatin thickens Bavarian cream. Choose 2 ½ gelatin sheets (bloom 200) or 5 g (about 1 ½-2 teaspoons) of powdered gelatin. Note that 1 teaspoon of powdered gelatin equals 2.8 g.

• Egg yolks, not egg whites, are used in the recipe. Use an egg separator to separate the egg yolks from the whites while the eggs are chilled. Then, let them come to room temperature. Use leftover egg whites to make French financiers or Australian plum Pavlova.

• Granulated sugar

• Whole milk

• Vanilla beans, vanilla bean paste, and store-bought or homemade vanilla extract are the best options for bringing flavor to the cream. Use an entire pod or its half.

• Heavy cream or heavy whipping cream with at least 30% fat content.

How to make Bavarian cream step-by-step

Step 1. To make crème Anglaise, place the gelatine sheets in a large bowl and cover with very cold water. Soak for 10 minutes. Then beat the egg yolks with sugar using a hand whisk in a mixing bowl (photo 1).

Step 2. In a heavy-bottomed medium saucepan, warm milk with the split and scraped vanilla bean over medium heat. When it boils, remove the empty vanilla pod and pour the hot milk over the egg yolk mixture, stirring vigorously.

Step 3. Pour the milk mixture with tempered yolks back into the saucepan (photo 2), scraping the bottom of the bowl with a spatula to capture the remaining vanilla seeds.

Step 4. Heat the preparation over low heat, stirring constantly, until the custard reaches 179°F (82°C). Don't exceed the maximum temperature of 183°F (84°C); otherwise, the eggs will curdle, and the cream will resemble scrambled eggs.

Pro tip: The custard is cooked and must be removed from the heat when:

• the temperature of the custard reaches 179°F (82°C), or
• your finger makes a clear line over a spoon (photo 3) or
• a spatula coated with the cream (photo 4).

Step 5. Off the heat, add the well-drained gelatin and mix until well combined. Pour the custard into a large bowl, a shallow dish, or another clean, cold saucepan, and cover it with plastic wrap in contact with the surface (photo 5). The film must touch the cream's surface to prevent skin formation.

Pro tip: If the cream contains some lumps, strain it through a fine mesh strainer immediately after removing it from the heat. Proceed to add the gelatin.

Step 6. Let the cream cool down on the counter (it takes some time), in the refrigerator, or freezer to speed up the chilling process. The cream must be cooled to 73-86°F (23-30°C). Check the custard's temperature regularly if placed in the fridge or freezer!

Pro tip: Another way to cool down the custard is to immerse the bowl with the custard in a bowl filled with ice water and stir regularly until the custard reaches 73-86°F (23-30°C).

Step 7. To make the whipped cream, place the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Pour cold heavy cream into the chilled bowl and whip until soft-medium peaks form.

Pro tip: Do not overwhip the cream. A cream with stiff peaks is difficult to incorporate, giving the final cream a buttery taste. Read about the soft, medium, and stiff peak stages using the sugar-free whipped cream recipe.

Step 8. Gently fold the whipped cream (without whisking) into the cooled custard in 3 or 4 times. Pour the cream mixture into the molds to make Bavarois, or into a Charlotte cake. The setting time varies from 2 to 4 hours, depending on the mold size.

You can also transfer the cream to a piping bag to fill cupcakes or choux pastry.

Expert Tips

1. Read on to learn how to make the perfect vanilla custard sauce.
2. Also, refer to the whipped cream recipe for the whipping technique.
3. If using powdered gelatin, read the package instructions for blooming.
4. Ensure the egg-gelatin mixture (custard) is cooled to 73-86°F (23-30°C) before introducing the whipped cream.
5. Use the Bavarian cream immediately; otherwise, the gelatin will set, and you won't be able to fill the desserts.

Recipe variations

Vanilla Bavarian cream is a French classic, but you can make it your own with a personalized recipe. So let's discover endless possibilities for this delicious cream.

• Vanilla Bavarian cream: Infuse the milk with a more intense vanilla flavor by covering the pot with a lid and removing it from the heat for 10-20 minutes. Remove the pod after infusion.

• Chocolate Bavarian cream: Add 1.8 oz. (50 g) of chopped chocolate to 1 cup + ½ tablespoons (250 g) of milk, and proceed with the recipe. 

• Fruit Bavarian cream: Replace part or all of the milk with fruit puree (raspberry, strawberry, apricot purée, etc.). If homemade, pasteurize it by heating it to 149°F (65°C) for at least 20 minutes. Omit this step with store-bought fruit puree.

Also, you can infuse the milk with different flavors such as mint, verbena, basil, cinnamon, anise, Earle Grey, etc.

• For a cold infusion, place the leaves or a tea bag in the milk, cover the bowl, and refrigerate overnight. 
• For a hot infusion, boil the milk, add the leaves, cover the pot with a lid, and let infuse for 10-30 minutes at room temperature.

Storing & freezing

Store Bavarian cream in an airtight container covered with plastic wrap in the refrigerator for 24-48 hours. It is not recommended to freeze Bavarian cream, as it contains gelatin, which does not support freezing.

Can you make Bavarian cream ahead of time?

Yes, and it is a great make-ahead component. Prepare the cream up to a day in advance and keep it covered in the refrigerator, or pour it straight into molds or a lined ring so it sets overnight. If you plan to use it as a filling, assemble the dessert while the cream is still soft, then chill everything together until firm.

What to do with Bavarian cream

Bavarian cream is mainly used in four ways:

• Poured into a single gelatin mold or a few silicone molds, then let set in the fridge, topped with fresh fruit, and served as a stand-alone dessert called Bavarois;
• Used as a Bavarian cream filling for cream puffs, choux à la cream, chouquettes, Bavarian cream donuts, and other pastries;
• Used as a cake filling for Pear Charlotte and other Charlotte cakes;
• Used for making riz à l'impératrice (rice pudding mixed with Bavarian cream, set in a mold and, once unmolded, decorated with fruit).

Troubleshooting tips

My custard set in the fridge

Reason: The custard was chilled longer than recommended, so the gelatin set before the custard was mixed with the whipped cream.
Solution: Heat the custard in a bain-marie (water bath) and whisk it vigorously, but do not exceed 73°F (23°C).

My Bavarian cream is runny

Reason: Runny Bavarian cream usually comes from too little gelatin, a cooking temperature that was not respected, or whipped cream that was folded in by whisking instead of gently folding.
Solution: Unfortunately, the cream cannot be repaired at this stage and must be remade.

My Bavarian cream is lumpy

Reason: A lumpy texture comes from custard that was overheated until the eggs curdled, or from gelatin that set during prolonged chilling.
Solution: Strain the lumpy custard through a fine-mesh sieve, or use an immersion blender with care, as it can thin the custard. If the finished Bavarian cream is lumpy, pass it through a fine-mesh sieve while it is still soft, and this should fix the problem.

Recipe FAQ

What is Bavarian cream made of?
Bavarian cream, also known as Bavarois cream, is made with custard (crème anglaise), gelatin, and whipped cream.

What is the difference between custard and Bavarian cream?
Custard, known as crème anglaise, is made with egg yolks, sugar, and milk, while Bavarian cream is custard-based, thickened with gelatin, and lightened up with whipped cream.

How to thicken a Bavarian cream?
The authentic Bavarian cream recipe uses bloomed gelatin as a thickening agent added to the hot custard out of the heat.

Does Bavarian cream have to be refrigerated?
Being dairy-based, Bavarian cream must be kept refrigerated and consumed within 24-48 hours after preparation.

What is Bavarois?
True Bavarois is a classic cream mousse dessert made with pouring custard, gelatin, and whipped cream.

Can you make Bavarian cream without gelatin?
Gelatin is what gives classic Bavarian cream its structure, so it is essential for a version that holds its shape. For a gelatin-free option, agar-agar can work, but it sets firmer and changes the melt-in-the-mouth texture.

Looking for more cream recipes? Try these next!

• Diplomat Cream
• Mousseline Cream
• Creme Legere
• Chocolate Whipped Cream
• Chantilly Cream
• Chocolate Whipped Ganache

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.