Bavarian Cream Recipe (2024)

Bavarian Cream Recipe – also known as Bavarois, is a French dessert, similar topastry cream, but thickened with gelatin. It is very light, fluffy and delicious. Easy to make. You could use it in cakes, or serve it on its own with berries or sauce. Made with raw or pasteurized eggs, this is not an Authentic recipe.

This is one of my favorite desserts to make and eat.

I’ve actually shared the recipe with you in the past, where I used it in this Cake.

I also have a great and super simple Lightened Up Pastry Cream Recipe.

This cream is lightened up with whipped cream, chilled until firm and often served inverted onto a serving plate. I usually just serve it in a glass or bowl.

What is Bavarian Cream and where it comes from ?

The recipe I’m sharing with you today is for a Bavarian Cream dessert/cake filling that is made from scratch.

Bavarian cream is also known as creme Bavarois is a dessert made with eggs and milk, then thickened with gelatin and lightened up with whipped cream. Made in molds and then unmolded before serving.It is a traditional french dessert.

How to pronounce Bavarian Cream?It is pronounced “Bavar-i-an cream”.

Is Bavarian cream custard? Yes, the classic, traditional one is custard.

The recipe I’m sharing with you today is no cook, so it is not a true custard. Bavarian cream is not the same as custard. It is a lightened up custard cream.

Color – the color of Bavarois is yellow.

Can Bavarous be pre-made and served later? Yes once the gelatin thickens it, you can keep it refrigerated fou up to 3 days.

You can also find powdered Bavarian cream in packages at some European stores, that is similar to Vanila Budding and can be prepared with clod or hot milk. This recipe produces lighter and fluffier dessert than these.

Gluten free – this recipe is gluten free. Some recipes call for flour or cornstarch to thicken the dessert, so they may not be.

What ingredients do you need to make Bavarian Cream?

Once again, this is not a traditional, Authentic Bavarian cream recipe, it is just the way I make this French dessert.

Ingredients needed for Bavarian Cream:

• raw eggs or pasteurized eggs
• sugar
• vanilla extract
• powdered gelatin
• heavy cream
• cocoa powder if you are making the chocolate version

How to make Bavarian Cream From Scratch?

Making this untraditional Bavarian cream from scratch is easy!

Steps for preparation:

Can you consume raw eggs if you are a child or if you are Pregnant? The consumption of raw eggs in these cakes is not recommended.

You can cook the egg yolks and sugar over a double boiler whisking constantly until the mixture reaches temperature between 149 F and 158 F.

Then beat with an electric mixer until pale and thick.

How to thicken Bavarian Cream? Using gelatin to thicken pastry cream

Gelatin has the ability to thicken custard based desserts quickly and easily.

Even though this easy Bavarian Cream recipe is not a true custard based dessert, but made with egg yolks beaten with sugar until pale, then thickened with gelatin and lightened up with egg whites and whipped cream.

I’ve been into gelatin desserts lately. The truth is that working with powder or gelatin sheets is pretty easy and it ensures that dessertslike this Bavarian cream set perfectly.

Can you make Bavarian Cream without gelatin?

This dessert needs a thickening agent to make it stay stable, not liquify, but still retain its fluffiness.

If you are making a custard based Bavarian cream (which this recipe is not for), that is thickened with corn starch, you nay be able to omit the gelatin.

Chocolate Bavarian Cream

It is very easy to flavor this dessert with chocolate or cocoa powder.

This time I spilt the cream in half and added some unsweetened cocoa powder to one half, this way I had a two color dessert. Pretty cool, right?

What to use Bavarian Cream for?

You can serve this luscious dessert on its own as I did, garnished with berries, cookie crumbs, nuts, cake pieces, wafers or lady fingers.

You can also use this Bavarian cream as a filling in:

• Cakes
• Donuts
• Cupcakes
• Pies
• Cream puffs
• Entremet Cakes.Bavarois is often used in the so popular Mirror Glaze Cakes, which look beautiful! I did make a few of these cakes recently and will definitely share the recipe for the cake and glaze with you soon.

Is Bavarian Cream the same as Boston Cream?

The short answer is no.

Boston creamis afilling that is used in desserts like cakes, donuts, pies, etc. Bavarian creamcan be used as a filling or a dessert itself.

Bavarian cream is more solid in texture, while Boston cream is creamier and smooth. Boston Cream is not lightened up with additional whipped cream and not thickened with gelatin.

What does this dessert go well with?

It is a great dessert on its own.

Add it to dessert glasses and top with whipped cream, fruit or chocolate shavings.

On the other hand it makes a great pastry filling.

Bavarian cream goes well with chocolate, nuts, fruit, cake and pastry.

This is a favorite dessert in my house. Even my husband, who is pretty picky about desserts, loves it! This is the perfect, quick and easy dessert for Valentine’s Day, even though there is no chocolate involved.

How to serve Bavarian Cream?

I garnished the Bavarian cream with fresh berries (I had blackberries and raspberries) and also drizzled some melted chocolate.

Feel free to use fresh fruit of your choice, fruit sauce, fruit puree or chopped nuts.

I used vanilla bean past this time, but vanilla extract or vanilla bean pod could be used.

I’m sharing this Bavarian Cream recipe separately, because I’m planning to use it as an addition to other desserts in the future. Enjoy!

How long can this custard like dessert stay out for?

Since this Bavarian cream recipe calls for raw or pasteurized eggs, I recommend that it is kept refrigerated at all times.

Take it out of the fridge before serving.

Don’t allow it to stay out of the fridge for more than 45 minutes, especially is the temperature is over 75 F.

Can you freeze Bavarian cream?

Bavarian cream can be frozen, but it does not defrost well.

I suggest making it in small batches and consuming it within 3-4 days.

If a cake is filled with Bavarian cream, it can be frozen, but I’ve found that the cream does not taste good and curdles after defrosting.

You May Also Like:

Cake With Blueberries

No Bake Three Chocolate Cake Recipe

Strawberry And White Chocolate Charlotte Cake