Piping Bavarian Cream: The Ultimate Guide To Success

Bavarian cream is a custard-based dessert that can be served on its own or used as a filling for cakes, pastries, and other baked goods. It is typically made with a combination of milk, eggs, sugar, gelatin, and whipped cream. The custard base is cooked until thickened, and then gelatin is added to help it set. Once the custard has cooled, whipped cream is folded in, and the mixture is piped or spooned into serving dishes or molds. The bavarian cream is then chilled until set, after which it can be served as is or used as a filling.

What is Bavarian cream?

Bavarian cream, also known as crème bavaroise or simply bavarois, is a traditional French dessert. It is an egg-based cooked custard, made with milk, eggs, and gelatin or isinglass, into which whipped cream is folded. The mixture is then set in a cold mould and unmoulded for serving.

Bavarian cream is believed to have originated in the 17th and 18th centuries when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. It was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with creating the dessert. It was named in the early 19th century for Bavaria or, perhaps, for a particularly distinguished visiting Bavarian, given its historical context.

Bavarian cream is light and creamy, with subtle sweet flavours. It is often served chilled in stemmed wine glasses or decorative moulds, or used as a filling for pastries, cakes, pies, tarts, cream puffs, and doughnuts. It can also be served directly from the bowl it has been chilled in, similar to a French mousse.

The dessert is versatile and can be adapted to personal preferences, such as adding more sugar to make it sweeter or using different types of milk or eggs. It typically includes vanilla, but this can be substituted with vanilla extract or fresh vanilla beans.

Preparing Bavarian cream involves mixing gelatin with water, scalding milk with a vanilla pod, and whisking sugar and eggs in a separate bowl. A small amount of scalded milk is then slowly incorporated into the egg mixture to temper the eggs, ensuring they do not scramble. The remaining milk is added, and the mixture is returned to the stove, constantly whisked until it thickens. The vanilla pod is removed, and its beans are scraped and added to the mixture. It is then strained into a bowl, and gelatinised water is whisked in. The mixture is chilled until it thickens but has not yet set. Cold whipping cream is whisked until soft peaks form, and the custard is gently folded into it. The resulting Bavarian cream can be served or used as desired.

How to make Bavarian cream

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is a classic German dessert, believed to have been a favourite at the French royal court in the 15th century. It is usually served chilled as a standalone dessert or used in pastries, cakes and other baked goods.

Ingredients:

• Eggs (usually just yolks)
• Sugar (use white cane sugar for best results)
• Gelatin (sheets, powder or granules)
• Milk (use whole milk)
• Vanilla (use an actual vanilla bean if possible)
• Heavy/whipping cream
• Fruit (optional – berries and peaches are most commonly used as a topping)

Method:

• Whisk egg yolks with sugar until foamy.
• In a small bowl of cold water, sprinkle powdered gelatin and let bloom (or place gelatin sheets in cold water and let soak).In a saucepan, add vanilla to milk and bring to a gentle boil.
• Temper the eggs by slowly pouring the milk into them, whisking constantly.
• Return the egg mixture to the pan and cook over low heat, stirring constantly, until slightly thickened.
• Add the bloomed gelatin to the warm custard and stir until it melts.
• Pour the mixture into a bowl and place it on top of a larger bowl of ice water to cool down.
• Whip the cream while the custard is cooling.
• Fold the whipped cream into the cooled custard.
• Transfer to moulds, cover and refrigerate to set (at least 6-8 hours, ideally overnight).

Tips:

• If you want to pipe the Bavarian cream into pastries, increase the amount of gelatin by about a third to give the cream a firmer texture.
• If you are using the cream as a cake filling, chill it slightly before using so that it is easier to work with.
• If you are making a chocolate version, add cocoa powder at the beginning when whisking the egg yolks and sugar.
• For a lemon Bavarian cream, use store-bought lemon-flavoured gelatin or bloom regular gelatin in lemon juice and water.

Tips for making and serving Bavarian cream

Making Bavarian cream

• If you're using Bavarian cream as a cake filling, it's much easier to pipe it into the cake than to scoop it.
• If you're making a cake and filling it with Bavarian cream, make sure the cake is totally cooled before you fill it.
• If you're making a chocolate cake, you can add a layer of strawberries or raspberries on top of the Bavarian cream between the layers of cake.
• If you're making a King Cake and want to fill it with Bavarian cream, don't bake this kind of filling. Instead, fill the cake after it's cooked by slicing it open or using a pastry bag with a large tip to fill it.
• If you want to make the cream lighter and give it a Bavarian cream texture, take 1/2 cup of heavy whipping cream, whip it until soft peaks form and gently fold the whipped cream into the custard mixture.
• If you want to make the cream sweeter, add more sugar.
• If you want to make the cream more traditional, remove 1/4 cup of sugar from the recipe.
• If you want to make the cream sturdier, add more gelatin.
• Fold the whipped cream into the cream mixture. Do not whisk the two together, as this will leave you with runny Bavarian cream.
• Prepare an ice bath before you start. You'll need 2 cups of water and 2 cups of ice in a large bowl. Place the bowl with the gelatin and cream mixture on top of the ice bath. This will bring the temperature down before you add the whipped cream.
• The colour of your Bavarian cream will vary depending on the colour of your egg yolks, ranging from a light white to a darker yellow.
• Use homemade vanilla extract for a better flavour.
• Read the directions for blooming gelatin. Different brands have different directions, so be sure to read the package instructions for the one you're using.
• Cool the cream mixture before adding the whipped cream. It's very important that you let the cream mixture cool enough in the ice bath before you add the whipped cream.
• To bloom powdered gelatin, put a small amount of cold water in a shallow bowl and then sprinkle the gelatin evenly over the water. It will begin to absorb the water and swell in size over the course of a few minutes. It takes roughly 5 minutes for gelatin to bloom.

Serving Bavarian cream

• You can serve Bavarian cream as a standalone dessert with fresh fruit and some whipped cream. Blueberries, strawberries, blackberries and raspberries work well.
• You can also use Bavarian cream as a filling for cakes, pies, tarts, cream puffs, pastries, donuts, cupcakes, banana pudding and Boston Cream pie and cupcakes.

How to pipe Bavarian cream

Yes, you can pipe Bavarian cream! It is a great skill to have and can be used for many different desserts. Here is a step-by-step guide on how to pipe Bavarian cream:

Step 1: Prepare the Bavarian Cream

Before you can start piping, you need to make sure you have prepared your Bavarian cream. This traditional custard is similar to pastry cream but is thickened with gelatin. You can find many recipes online, but most will include ingredients such as milk, heavy cream, sugar, egg yolks, and vanilla extract. Follow your chosen recipe and make sure your Bavarian cream is ready to pipe!

Step 2: Choose the Right Piping Tip

When piping Bavarian cream, it is essential to use the right piping tip. A large round tip is usually the best option, as it allows the cream to flow smoothly and creates a nice, thick layer. You can also use a star tip if you want to create a decorative pattern on your dessert.

Step 3: Fill Your Piping Bag

Once you have your piping tip ready, it's time to fill your piping bag. Choose a bag that is large enough to hold all your Bavarian cream and place the tip at the end, securing it with a coupler if needed. Fold the top of the bag down to create a cuff, which will make it easier to fill. Now, use a spatula to scoop the Bavarian cream into the bag, filling it about halfway.

Step 4: Pipe the Bavarian Cream

Now for the fun part! Unfold the cuff of your piping bag and twist the top to push the cream towards the tip. Hold the bag with both hands, using your dominant hand to guide and your other hand to provide support and apply pressure. Gently squeeze the bag and guide the tip to create your desired pattern. Release pressure and pull away to stop piping.

Step 5: Smooth and Refine

Once you have piped your Bavarian cream, you can use a small offset spatula or the back of a spoon to smooth out any imperfections and create a neat finish. This step is especially important if you are using the cream as a filling for cakes or pastries, as you want to ensure an even distribution.

Step 6: Chill and Serve

Finally, chill your dessert until the Bavarian cream is set. This will help it hold its shape and texture. Serve your delicious creation to your family and friends, and enjoy the fruits of your labour!

Flavour variations for Bavarian cream

Bavarian cream is a versatile dessert that can be easily customised to suit different tastes and preferences. Here are some flavour variations that you can try:

Coffee Bavarian Cream

Add 1 to 2 tablespoons of instant coffee granules to the custard to make a coffee-flavoured Bavarian cream. Adjust the amount of coffee to your taste preference.

Chocolate Bavarian Cream

Add 2 tablespoons of cocoa powder to the custard and stir until dissolved while cooking the custard. This will give you a chocolate-flavoured Bavarian cream.

Fruit-flavoured Bavarian Cream

Replace 1/2 cup of milk with 1/2 cup of fruit puree to add a fruity twist to your Bavarian cream. For a stronger fruit flavour, you can replace up to 3/4 cup of milk. Alternatively, you can also add freeze-dried powder. Please note that fruits like kiwis may interfere with the gelatin's ability to set.

Butterscotch Bavarian Cream

Replace the white sugar in your recipe with dark brown sugar or muscovado sugar to give your Bavarian cream a butterscotch flavour.

Tea-infused Bavarian Cream

Infuse the milk with tea by steeping tea in hot milk and use this infused milk to make the custard base. This will give your Bavarian cream a subtle tea flavour.

Alcoholic Twist

Reduce the amount of whipping cream by 1/4 cup and add 1/4 cup of liqueur such as Amaretto or Kahlua to your Bavarian cream for a boozy kick.

You can also experiment with different extracts like almond or mint to create unique flavour profiles. The possibilities are endless!

Frequently asked questions