Bavarian Cream Pudding: A Step-By-Step Guide To Making It

Bavarian cream is a delicious dessert that can be served in a variety of ways. It is a type of mousse/chiffon mashup that is said to be of Swiss origin but was perfected by French chefs in the 19th century. While the traditional way of making it is labour-intensive and time-consuming, there are now several simplified recipes that yield equally delicious results. The basic ingredients include eggs, gelatine, cream, and milk, but there are variations that use instant pudding mix, cream cheese, and cool whip. It is a versatile dessert that can be used as a filling for cakes, cream puffs, eclairs, donuts, or cream puffs, or served on its own with berries or berry sauce.

Ingredients and measurements

The ingredients and their measurements for making Bavarian cream vary depending on the recipe. Here are some examples:

Recipe 1

• 1 cup Sugar
• 3/4 cup all-purpose flour
• 3/4 tsp. Fine Sea Salt
• 3 cups milk
• 3 egg yolks
• 2 tbs butter
• 2 tsp. vanilla extract
• 1/2 cup heavy whipping cream

Recipe 2

• 1 pouch of gelatin powder
• 250 ml of whipping cream
• 1 vanilla pod
• 6 tbsp. of cold water
• 2 egg yolks
• 2 tbsp. of sugar

Recipe 3

• 1 (3.4-ounce) box instant vanilla pudding
• 1 1/2 cups heavy whipping cream

Recipe 4

• 8 ounces cream cheese, softened
• 2 (3 1/2 ounce) packages instant pudding mix
• 12 ounces Cool Whip, thawed

Recipe 5

• 5.1 ounces Instant Vanilla pudding mix
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla

Mixing the batter

To make the batter for Bavarian cream, you will need to gather the necessary ingredients and tools. The ingredients include sugar, flour, salt, milk, egg yolks, butter, vanilla, and heavy whipping cream. You will also need a medium saucepan, a whisk, a separate bowl, and a piping bag if you plan to pipe the cream into cream puffs.

Once you have gathered your ingredients and tools, you can start mixing the batter. Begin by adding the sugar, flour, and salt to the saucepan and whisking them together. Make sure to use a medium saucepan so that you have enough room to mix the ingredients thoroughly. Gradually add the milk to the saucepan while continuing to mix. It is important to add the milk slowly and stir constantly to avoid lumps in your batter.

In a separate bowl, whisk the egg yolks until they are well combined. Then, add the egg yolks to the saucepan and mix well. Continue whisking until all the ingredients are fully incorporated and the batter is smooth.

At this point, you can place the saucepan over medium-high heat and cook the batter until it reaches a thick, pudding-like consistency. Be sure to stir constantly while cooking to prevent the batter from burning or sticking to the bottom of the pan. Once the batter has thickened, remove it from the heat and stir in the butter and vanilla until they are fully combined and the butter has melted.

Allow the batter to cool completely before adding the heavy whipping cream. You can speed up the cooling process by placing the saucepan in the fridge. Once the batter is cooled, take a 1/2 cup of heavy whipping cream and whip it until soft peaks form. Then, gently fold the whipped cream into the batter until it is fully incorporated.

Now you have created a basic Bavarian cream batter! From here, you can pipe the cream into cream puffs, use it as a filling for cakes or cupcakes, or simply enjoy it as a delicious dessert on its own.

Cooking the pudding

To make Bavarian cream, you will need to prepare a few ingredients and kitchen tools. The ingredients include sugar, flour, salt, milk, egg yolks, butter, and vanilla, and whipping cream. You will also need kitchen tools such as a medium saucepan, a whisk, a separate bowl, and a stand mixer or an electric hand mixer.

Start by mixing your sugar, flour, and salt with a whisk in a medium saucepan. Gradually add the milk and mix well. In a separate bowl, whisk the egg yolks and add them to the pan, stirring constantly. Heat this mixture over medium-high heat until it reaches a boil. Continue stirring until the mixture becomes thick and has the consistency of pudding.

Once the pudding mixture is ready, remove it from the heat and add butter and vanilla, stirring until well combined and the butter is melted. At this point, you have created a vanilla custard, which is delicious on its own but needs to be lightened for a true Bavarian cream texture. To do this, take a 1/2 cup of heavy whipping cream and whip it until soft peaks form. Then, gently fold the whipped cream into the custard mixture.

Now, you have a few options for serving your Bavarian cream. You can place it into a piping bag and use it as a filling for cream puffs, or you can simply enjoy it as a decadent dessert on its own. If you want to serve it as a traditional Bavarian cream, you can use a mold to shape it and then flip it onto a plate, or you can serve it in a small bowl or glass. It is recommended to make Bavarian cream the day before serving, as it needs time to set.

Adding flavour and colour

Bavarian cream is a versatile dessert that can be customised with various flavours and colours. While it is traditionally served as a vanilla cream with berries or berry sauce, you can easily experiment with different ingredients to create your desired taste and appearance. Here are some tips to guide you through the process of adding flavour and colour to your Bavarian cream:

Choosing Flavours

The flavour of Bavarian cream can be enhanced by using different types of pudding mix or adding extracts and liqueurs. Vanilla is the most common flavour, but you can also use other pudding mix flavours such as chocolate or coffee. For a more subtle approach, consider adding extracts like almond or mint. If you want a boozy twist, reduce the amount of whipping cream and stir in a liqueur like Amaretto or Kahlua.

Combining Flavours

When combining flavours, it's important to consider which combinations complement each other. For example, you could pair chocolate pudding with orange liqueur or coffee pudding with a hint of rum. Be creative and experiment with different flavour profiles to find your favourite combinations.

Adding Colour

To add colour to your Bavarian cream, you can use natural ingredients or food colouring. For example, if you want to make pink cream for a strawberry-flavoured dessert, you can use a small amount of beetroot juice or red food colouring. Just be cautious not to add too much liquid, as it can affect the consistency of your cream.

Using Fresh Ingredients

Using fresh and high-quality ingredients is essential for achieving the best flavour and colour in your Bavarian cream. Make sure to use fresh berries or fruit purees if you're aiming for a particular colour or flavour. The ripeness and quality of the ingredients will impact the final taste and appearance of your dessert.

Experimenting with Flavours and Colours

Don't be afraid to experiment and try out different combinations of flavours and colours. You can create unique and personalised Bavarian cream desserts by adding a twist to traditional recipes. Just remember to take notes on your creations so you can recreate your favourite combinations or adjust them further.

Presentation and serving

Bavarian cream is a versatile dessert that can be served in a variety of ways. Here are some presentation and serving ideas:

Bowl or Glass:

Classic Bavarian Cream is typically served without a bowl or glass, but you can choose to serve it in a small bowl or glass for a more elegant presentation. This option is especially useful if you want to showcase the layers and textures of your cream. Simply rinse your chosen container with cold water and gently fill it with the Bavarian cream.

On a Plate:

For a more traditional presentation, serve the Bavarian cream directly on a plate. This option allows you to showcase the cream's shape and any accompanying toppings or sauces. You can create a neat mound of cream and top it with fresh berries or a drizzle of berry sauce. This simple yet effective presentation highlights the cream's flavour and texture.

As a Filling:

Bavarian cream is an excellent choice for filling cakes, cream puffs, donuts, cream puffs, eclairs, or cupcakes. It can be piped or spooned into your chosen pastry, adding a delicious and creamy element to your dessert. If using it as a cake filling, you can create a surprise for your guests by pokeing holes in a plain cake and filling them with the cream.

As a Topping:

This versatile cream also works wonderfully as a topping for cobblers, waffles, crepes, or even a simple bowl of fresh fruit. Its light and fluffy texture makes it an ideal finishing touch to a variety of desserts.

Moulded Shape:

If you want to get creative, you can use moulds to shape your Bavarian cream into elegant shapes. Simply rinse your chosen moulds with cold water and fill them with the cream. Place them in the fridge to set, and then carefully remove the cream from the moulds before serving. This presentation option allows you to showcase unique shapes and designs.

Remember, Bavarian cream is best served fresh and should be consumed within a day. It doesn't freeze well, so it's essential to plan accordingly and prepare it just before serving. Enjoy experimenting with different presentation and serving styles to impress your guests!

Frequently asked questions