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Bavarian Cream (Crème Bavaroise)

Bavarian cream in a glass jar with a spatula.
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Bavarian cream, crème bavaroise, or creme bavarois is a classic French cream, a luscious combination of vanilla custard (crème anglaise), gelatin, and whipped cream that makes the perfect base for a Charlotte cake or donut filling.

Ingredients

Scale
  • 2 1/2 gelatin sheets 200 bloom (see note #1)
  • 5 large egg yolks (100 g) 
  • 1/4 cup (50 g) granulated sugar
  • 1 cup + 1 1/2 tablespoons (250 g) whole milk
  • 1 vanilla bean
  • 1 cup + 2 1/2 teaspoons (250) cold heavy cream, 30% fat 

*With this amount of cream, you can fill an 8-inch (20 cm) diameter, 2 inches (5 cm) high Charlotte cake.

Instructions

  1. Step 1: To make custard, place the gelatine sheets in a large bowl and cover with very cold water. Soak for 10 minutes. Whisk egg yolks with sugar in a medium-sized bowl using an electric mixer until the mixture whitens.
  2. Step 2: In a heavy-bottomed medium saucepan, warm milk with the split and scraped vanilla bean over medium heat. When it almost boils, remove the empty vanilla pod, and pour the hot milk over the egg yolk mixture, stirring vigorously. Pour the milk mixture with tempered yolks back into the saucepan, scraping the bottom of the bowl with a spatula to capture the remaining vanilla seeds.
  3. Step 3: 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. 
  4. Step 4: Off the heat, add the well-drained gelatin and mix until well combined. Pour the custard into a large bowl (or a shallow dish) and cover it with plastic wrap, leaving it in contact with the custard. The film must touch the cream's surface to prevent skin formation. Let the cream cool on the counter (it takes some time), in the refrigerator, or freezer to speed up the chilling process. Check the custard's temperature regularly if placed in the fridge or freezer! The cream must be cooled down to 73-86°F (23-30°C).
  5. Step 5: To make 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 bowl and whip cream until soft peaks.
  6. Step 6: 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. 

Notes

  1. 2 1/2 gelatin sheets equals about 1 1/2-2 teaspoons (5 g) of powdered gelatin, where 1 teaspoon equals 2.8 g of powdered gelatin.
  2. For powdered gelatin, read the package instructions for blooming.
  3. Read on how to make the perfect creme Anglaise.
  4. Also, refer to the whipped cream recipe for the whipping technique.
  5. If the custard contains lumps, strain it through a fine-mesh strainer immediately after removing it from the heat. Proceed to add the gelatin.
  6. Make sure the custard is cooled to 73-86°F (23-30°C) before introducing the whipped cream.
  7. Use the Bavarian cream immediately; otherwise, the gelatin will set, and you won't be able to fill the desserts. 

Nutrition

Find it online: https://www.bakinglikeachef.com/bavarian-cream-recipe-creme-bavaroise/