Reviving The Old: Bavarian Cream's Comeback

Bavarian cream is a traditional French pastry recipe that combines crème anglaise (pouring custard), gelatine, and whipped cream. It is a versatile dessert that can be served on its own or used as a filling for cakes, pastries, and other desserts. The cream is typically made with milk, vanilla, egg yolks, sugar, gelatin, and heavy cream. While it may seem intimidating to make, with a little time and patience, you can bring back the old-fashioned treat and enjoy its rich custard flavour and creamy texture.

The importance of using the right type of milk

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is typically made with milk, heavy cream, eggs, sugar, and vanilla. While the type of milk used may seem like a minor detail, it can actually have a significant impact on the final product.

When it comes to milk, different types have varying levels of fat content. For Bavarian cream, whole milk is generally recommended as it has a higher fat content, resulting in a richer, creamier custard. Using whole milk also ensures that the custard thickens properly due to its higher fat content.

However, it is important to note that lower-fat options such as 1%, 2%, or skim milk can also be used. These alternatives will result in a slightly less rich and creamy custard, but can be a suitable option for those looking for a healthier or lower-calorie dessert. Additionally, these lower-fat options may be preferable for those who find whole milk too heavy or rich.

The choice of milk can also impact the sweetness of the Bavarian cream. Whole milk tends to have a milder, less sweet taste compared to lower-fat options, which can be beneficial if you are looking for a more subtle sweetness in your dessert. On the other hand, lower-fat milk tends to have a sweeter taste, which can be desirable if you prefer your desserts on the sweeter side.

Furthermore, the type of milk used can impact the overall texture of the Bavarian cream. Whole milk, with its higher fat content, tends to create a smoother, more velvety texture. In contrast, lower-fat milk options may result in a slightly grainier or less creamy texture. This is because the higher fat content in whole milk helps to create a more stable emulsion with the other ingredients, leading to a smoother overall consistency.

In conclusion, while it may be tempting to use any type of milk when making Bavarian cream, choosing the right variety is essential to achieving the desired taste, texture, and consistency. Using whole milk is generally recommended for the richest, creamiest, and most traditional results, but lower-fat options can also be used with slightly different outcomes. Ultimately, the choice of milk allows home cooks to customize their Bavarian cream to their personal preferences and dietary needs.

How to prepare the custard base

To prepare the custard base for Bavarian cream, start by sprinkling gelatin over a small bowl containing either cold water or milk and set it aside to bloom. In a separate bowl, whisk together egg yolks and sugar, and a pinch of salt until slightly frothy.

Next, heat up some milk or cream in a saucepan over medium heat until it reaches a boil. Keep a close eye on it to prevent boiling over. While the milk or cream is heating up, slowly add a small amount of the hot liquid to the egg mixture, whisking continuously to temper the eggs. Once combined, pour the egg mixture back into the saucepan and continue cooking over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.

At this point, you can strain the custard into a bowl to remove any lumps. Then, add the bloomed gelatin to the custard and stir until it has completely dissolved. Remove the custard from the heat and transfer it to a bowl. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming, and chill it in the refrigerator for at least two hours or until it has cooled to room temperature.

Folding in the whipped cream

Preparing the Custard Base

Before folding in the whipped cream, it is essential to ensure that your custard base is smooth and free of lumps. Whisk the custard vigorously to break up any lumps and create a creamy consistency. It is normal for the custard to thicken during this step, and that is desirable.

Preparing the Whipped Cream

When preparing the whipped cream, it is crucial to whip it to stiff peaks. This means that the cream should be whipped until it forms firm peaks that hold their shape. Be careful not to underwhip or overwhip the cream, as this can affect the final texture of your Bavarian cream.

Folding the Whipped Cream into the Custard

Now, it's time to combine the two components. Start by adding a small amount of whipped cream to the custard base and gently folding it in with a spatula. Be careful not to mix too vigorously, as this can deflate the air you have whipped into the cream. Gradually add the remaining whipped cream, folding gently until both elements are fully incorporated.

Tips for Success

• Make sure both the custard and the whipped cream are well-chilled before beginning this process. This helps maintain the stability of the cream and prevents it from melting or becoming too soft.
• Work quickly and efficiently when folding to avoid overworking the cream.
• Be gentle and patient during the folding process to preserve the airy texture of the whipped cream.
• Avoid using a whisk for this step, as it can deflate the cream and result in a runny consistency.
• If you prefer a sweeter Bavarian cream, you can adjust the amount of sugar or add some powdered sugar to the heavy cream before whipping.

How to use gelatine

To use gelatin in Bavarian cream, follow these steps:

Step 1: Prepare the Gelatin

Place a small amount of cold water in a shallow bowl and sprinkle gelatin powder evenly over the water. The gelatin will absorb the water and swell in size—this process is called "blooming" and it usually takes around 5 minutes.

Step 2: Heat the Dairy

In a saucepan, heat dairy (milk, cream, or half-and-half) over medium heat until it reaches a boil. Keep a close eye on it to prevent boiling over.

Step 3: Combine Dairy and Egg Mixture

While the dairy is heating, whisk together egg yolks, sugar, and a pinch of salt in a separate bowl until smooth. Once the dairy has boiled, slowly add it to the egg mixture in a steady stream, whisking constantly to avoid scrambling the eggs.

Step 4: Cook the Custard

Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. This is a critical step to ensure the custard is thick and creamy.

Step 5: Add Gelatin and Cool

Remove the custard from the heat and stir in the bloomed gelatin until it fully dissolves. Pour the mixture into a bowl and place it in an ice bath to cool it down quickly. Stir the mixture occasionally to prevent lumps from forming.

Step 6: Whip the Cream

In a separate bowl, whip heavy cream until it forms stiff peaks. Be careful not to over-whip, as this can affect the final texture of the Bavarian cream.

Step 7: Combine Custard and Whipped Cream

Once the custard has cooled, gently fold in the whipped cream until fully incorporated. Be careful not to over-mix, as this can affect the airy texture of the cream.

Step 8: Use in Desserts

Your Bavarian cream is now ready to be used as a filling for cakes, pastries, cream puffs, donuts, or any other dessert of your choice! It can be piped or spread into desserts, adding a delicious creamy element.

How to store Bavarian cream

Bavarian cream is a dessert that must be kept chilled because it contains dairy products. It also has a short shelf life, so it should be made as close as possible to when you plan to use it.

Allow the cream to cool slightly, then place a piece of plastic wrap directly on top of the cream. Gently press down to ensure the wrap makes direct contact with the cream. This helps to prevent a skin from forming on the cream.

Cover the bowl with a tight lid and store the Bavarian cream in the refrigerator for up to 48 hours. When you're ready to use it, it can be used to make pies or charlotte russe, which is Bavarian cream surrounded by ladyfingers and topped with more whipped cream.

For longer storage, pour the cream into a food-safe freezer container or mould and tightly wrap the entire container or mould with plastic wrap. Freeze the cream quickly before it has firmly set—this way, the Bavarian will be firmer after it is thawed. The cream can be stored in the freezer for up to 2 months.

To thaw, place it in the refrigerator the night before serving, or let it sit at room temperature until it's soft enough to serve.

Frequently asked questions