Making Bavarian Cream: A Step-By-Step Guide To Deliciousness

Bavarian cream is a traditional custard, similar to a pastry cream but thickened with gelatin. It is a versatile dessert that can be used as a filling for cakes, donuts, and pastries, or served on its own with fresh fruit. Making Bavarian cream from scratch is a labour-intensive process, but the end result is a sweet, decadent, and simple dessert.

Combine gelatin and water

To combine gelatin and water, start by sprinkling gelatin over cold water in a small bowl. Set this aside to allow the gelatin to absorb the water and swell in size. This process is called blooming and it takes about 5 minutes.

In a separate bowl, whisk together egg yolks, sugar, and salt until smooth. Bring milk to a boil in a medium saucepan. Pour the hot milk into the yolk mixture in a steady stream, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Next, add the bloomed gelatin to the custard mixture and stir until the gelatin is melted. Place the bowl containing the custard on top of another bowl filled with ice to cool the custard down before adding the whipped cream.

While the custard is cooling, add the cold whipping cream to a stand mixer with the whisk attachment and whisk on high speed until soft peaks form. Be careful not to over-mix.

Prepare milk, eggs, sugar, and vanilla

To prepare the milk, eggs, sugar, and vanilla for a Bavarian cream, follow these steps:

Firstly, prepare a small bowl by stirring together cold water and gelatin. Set this bowl aside to allow the gelatin to soften. For this step, you can use unflavoured gelatin and regular tap water.

Next, in a medium bowl, whisk together the egg yolks and sugar until the mixture is smooth. You can use regular granulated sugar. Make sure to whisk thoroughly to combine the ingredients.

Now, pour milk into a medium saucepan and place it on the stove. Bring the milk to a boil. Once the milk has reached a boil, carefully pour the hot milk into the yolk and sugar mixture in a steady stream, whisking constantly as you pour. This step tempers the eggs, ensuring they do not scramble.

After combining the milk and egg mixture, return it to the saucepan. Place the saucepan back on the stove and cook over medium heat. Continuously stir the mixture until it thickens slightly and coats the back of a spoon. This step will create a custard.

At this point, you can remove the custard from the heat and strain it into a large bowl. Add the softened gelatin and vanilla to the custard, stirring until the gelatin is melted and fully combined. For the vanilla, you can use vanilla extract or fresh vanilla beans. If using vanilla beans, scrape the beans out of the pod and add them to the custard.

Finally, allow the custard mixture to cool to room temperature before proceeding to the next steps of your Bavarian cream recipe.

Mix ingredients and heat

To make Bavarian cream from scratch, you'll need to mix your ingredients and heat them to create a custard. Here's a detailed, step-by-step guide:

Mixing the Ingredients:

First, prepare your workspace by gathering all the necessary ingredients and utensils. You will need a small bowl, a medium bowl, a medium saucepan, a whisk, and a stovetop or cooktop. It is important to have everything ready before you begin, as the process involves multiple steps and timely execution.

In the small bowl, stir together cold water and unflavored gelatin. Set this mixture aside to soften. The amount of gelatin and water required may vary depending on the specific recipe you are following.

Now, it's time to prepare the custard base. In the medium bowl, whisk together the egg yolks, sugar, and a pinch of salt until you achieve a smooth, lump-free mixture. This step is crucial, as you want to ensure that the sugar is fully dissolved and the yolks are well combined.

Heating the Milk:

Pour milk into the medium saucepan and place it on the stovetop or cooktop. Turn on the heat to medium or medium-high, and bring the milk to a gentle boil. Keep a close eye on the milk to prevent it from boiling over and making a mess.

Combining the Mixtures:

Once the milk has reached a boil, it's time to combine it with the egg yolk mixture. This step requires careful execution to avoid curdling the eggs. Start by slowly pouring a small amount of hot milk into the yolk mixture, whisking constantly as you do so. This process is known as tempering, and it helps to gradually raise the temperature of the yolks without cooking them too quickly.

After tempering, you can add the rest of the hot milk to the yolk mixture, whisking continuously until everything is well combined. Now, you have your custard base ready to go back into the saucepan.

Heating the Custard:

Return the saucepan to the stovetop or cooktop and place it over medium heat. Continuously stir the custard as it heats up. You'll notice that it will start to thicken and become more viscous. Keep stirring until the custard reaches a consistency where it coats the back of a spoon. This stage is known as the "nappe" stage in culinary terms.

Adding Flavorings:

At this point, you can enhance the flavor of your Bavarian cream by adding vanilla. If you're using vanilla extract, simply measure out the required amount and stir it into the custard. If you're using a vanilla pod, scrape out the beans and add them to the custard, discarding the pod. You can also experiment with other flavorings, such as almond or mint extract, to create unique variations.

Cooling the Custard:

Remove the custard from the heat and strain it into a large bowl to ensure a smooth, lump-free texture. Now, add the softened gelatin to the custard and whisk until it is completely melted and combined. It is important to work quickly at this stage to prevent the gelatin from setting prematurely.

Allow the custard mixture to cool to room temperature. You can speed up this process by placing the bowl in an ice bath, which is simply a larger bowl filled with ice and water. Ensure that the custard bowl sits above the ice water without touching it directly. Stir the custard occasionally as it cools to prevent the formation of a skin on the surface.

Your Bavarian cream is now one step closer to being ready! As the custard cools, you can start preparing the final component: whipped cream.

Cool the mixture

Cooling the mixture is a crucial step in making Bavarian cream. Here is a detailed, step-by-step guide on how to do it effectively:

Firstly, it is important to understand the role of cooling in the context of making Bavarian cream. The mixture needs to be cooled to room temperature or until the custard has thickened. This cooling process helps to set the custard base, which is essential for achieving the desired creamy texture of the final product.

Now, let's delve into the steps for cooling the mixture:

• After combining the custard mixture, which typically includes ingredients such as milk, eggs, sugar, and vanilla, remove the mixture from the heat source. This marks the beginning of the cooling process.
• Transfer the warm custard mixture to a suitable container, such as a large bowl. It is important to use a container that can accommodate the volume of the mixture and allow for efficient cooling.
• To expedite the cooling process, it is recommended to use an ice bath. Prepare the ice bath by placing a large bowl filled with ice cubes and water alongside the bowl containing the custard mixture. This will help maintain a consistently cool temperature during the cooling process.
• Place the bowl with the custard mixture on top of the bowl containing the ice bath. Ensure that the bottom of the custard bowl is in direct contact with the ice to facilitate efficient heat transfer.
• Allow the custard mixture to cool in the ice bath for a sufficient amount of time. The duration may vary depending on the volume of the mixture and the desired level of cooling. It is important to stir the mixture occasionally during this process to prevent overheating and promote even cooling.
• While the custard is cooling, you can prepare the whipping cream. In a separate bowl or a stand mixer, add the required amount of cold whipping cream. It is important to use chilled cream to ensure that it whips properly and maintains its shape.
• Using a whisk or the stand mixer's whisk attachment, start whipping the cream. Continue the process until soft peaks form. Be careful not to over-mix, as this can cause the cream to become too stiff or even turn into butter.
• Once the custard has cooled to room temperature or reached the desired level of thickness, remove it from the ice bath. It is important to monitor the temperature and consistency of the custard during this process to ensure it doesn't get too cold or set prematurely.
• After achieving the desired level of cooling, gently fold in the whipped cream into the custard mixture. This step incorporates air into the mixture, creating a lighter and fluffier texture. Be gentle and use a folding motion to avoid deflating the whipped cream.
• Continue folding the whipped cream into the custard until the mixture is well combined and homogeneous. At this point, your Bavarian cream mixture is ready to be used or further prepared according to your desired application, such as filling pastries or serving as a dessert.

Remember, the cooling process plays a vital role in achieving the characteristic creamy texture and stability of Bavarian cream. By following these steps and paying attention to temperature control, you will be well on your way to creating delicious and successful Bavarian cream treats!

Add whipped cream

Once you've made your custard, it's time to add the whipped cream. Whipped cream is essential to Bavarian cream, as it gives the dessert its light and airy texture. The amount of whipped cream you'll need depends on the recipe you're following, but it's usually around 1/2 to 1 1/2 cups.

To make the whipped cream, you'll want to start with heavy cream, also known as heavy whipping cream. This cream has a higher fat content than regular whipping cream, which helps it to better hold its shape. You'll want to whip the cream to medium stiffness or soft peaks. This means that when you lift your whisk or beaters out of the cream, the peaks that form will flop over at the tip. Be careful not to over-whip the cream, as this can cause it to become too thick and solid.

Once your whipped cream is ready, it's time to fold it into your cooled custard. Folding is a gentle technique that helps to combine the cream and custard without deflating the air that you've whipped into the cream. Use a rubber spatula to cut through the custard and gently lift the cream from the bottom of the bowl up and over the custard. Turn the bowl as you go, being careful not to mix too vigorously. Continue folding until the cream and custard are fully combined and there are no streaks of custard remaining.

At this point, your Bavarian cream is almost ready! Now, you'll want to pour it into your desired vessel. Traditionally, Bavarian cream is set in fluted moulds, but you can also use parfait glasses, bowls, or cake layers. If using a mould, be sure to butter it lightly first. Pour the cream into your vessel of choice, cover it with plastic wrap, and transfer it to the fridge to chill. The cream will need at least an hour to fully set, but it's best to leave it overnight if you can.

Once your Bavarian cream has set, it's ready to serve! You can serve it as is, or with a variety of toppings and sauces. Fruit sauces, such as raspberry or apricot purée, are a popular choice. You can also use Bavarian cream as a filling for doughnuts, cakes, or cream puffs.

Frequently asked questions