A true French Bavarian Cream or Creme Bavarois starts with a vanilla pastry cream made of milk, eggs, and sugar. After the pastry cream is cooled more whipping cream is added to lighten the dessert. Gelatin is used to set the bavarian cream dessert.
Classic Bavarian Cream
- 250 ml (3.07 cups) Whole milk
- 120 ml Cream
- 32 % or more
- 6 (6 ) Egg yolks large
- 100 grams (5.29 oz) Sugar
- 2 tbsp (2.09 oz) Cornstarch
- 1 pod (1 floz) vanilla bean
- 1 tbsp (1.04 oz) Gelatin powder
- 250 ml (1.05 cups) whipping cream 38% or more
- 1/4 tsp Salt
Egg less Bavarian cream
- 250 ml Whole Milk
- 120 ml Fresh cream 32% or more
- 8 tbsp Cornstarch cornflour or custard powder
- 100 grams Sugar
- 120 ml Fresh Cream
- 32% or more4 tbsp Cornstarch
- 1 pod of vanilla bean
- 250 ml whipping cream
- 38% or more1/4 tsp Salt
- 1 tbsp Agar-Agar powder
Method of making the cake
Classic Creme Bavarois
- Soak gelatin in 2 tbsp water – let sit for 5 min.
- Place in microwave for 30 secs until dissolved – keep warm.
- In a saucepan combine sugar, egg yolks, salt and cornstarch with a whisk.
- Gently pour cold milk and cream over whisking constantly to prevent lumps
- Scrape the vanilla bean and add it to the milk
- Place the saucepan over medium heat and cooking stirring constantly until the mixture thickens and comes to a boil.
- The custard is done when it is thick enough to coat the back of a spoon
- Once the custard is ready, remove from heat and add the melted gelatin mixture. Combine until all the gelatin is dissolved.
- Strain the custard while still warm into a clean bowl to remove any undissolved gelatin or curdled egg
- Cover with cling wrap making sure the plastic touches the top surface to prevent skin.
- When the vanilla pastry cream is cool to the touch (not chilled).
- Whip the cream to soft peaks then fold it into the prepared custard.
- This is now ready to pour in molds
- Pour the mixture into individual serving cup
- These can be de-mold and served on a plate garnished with whipped cream or fresh fruits.
- I like to serve these in fancy cup topped with whipped cream and fresh fruit
Egg less Creme Bavarois
- Soak agar-agar in 1/4 cup water for 5 minutes
- Then gently simmer on low heat until aga-agar is dissolved completely – keep warm
- Combine sugar, cornstarch, and salt in a saucepan
- Gently pour over the milk stirring with a whisk to prevent lumps.
- Place the saucepan over medium heat and cooking stirring constantly until the mixture thickens and comes to a boil.
- The custard is done when it is thick enough to coat the back of a spoon
- Once the custard is ready, remove from heat and add the prepared agar-agar. Combine well until agar-agar is completely dissolved.
- Cover with cling wrap making sure the plastic touches the top surface to prevent skin.
- When the vanilla pastry cream is cool to the touch (not chilled).
- Whip the cream to soft peaks then fold it into the prepared custard.
- This is now ready to pour in molds
- Pour the mixture into individual serving cup
- Garnish and serve with either a dollop of whipped cream or fruit of your choice. As i used Strawberries.
Chefs Nectar 