Bavarian Cream: Dry Nonfat Milk Magic

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is a versatile dessert that can be used as a filling for cakes, donuts, and other pastries, or served on its own. While it may sound complicated, it is actually quite easy to make. In this article, we will provide a step-by-step guide on how to make Bavarian cream with dry nonfat milk, so you can impress your friends and family with this delicious treat!

How to make a basic Bavarian cream

Ingredients

• 2 tablespoons unflavored gelatin
• 1 teaspoon vanilla extract
• 2 cups cold water
• 2 cups milk
• 4 egg yolks
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 cup heavy cream

Method

• Stir together 2 tablespoons of gelatin and 1/2 cup of cold water in a small bowl. Set aside to soften.
• Whisk together the egg yolks, sugar, and salt in a medium bowl until smooth.
• Bring 2 cups of milk to a boil in a medium saucepan.
• Pour the hot milk in a steady stream into the yolk mixture, 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.
• Strain the custard into a large bowl. Stir in the softened gelatin and vanilla until the gelatin is melted. Allow the mixture to cool to room temperature.
• Whip the heavy cream in a mixing bowl to medium stiffness.
• Fold the whipped cream into the cooled custard.
• Pour the mixture into parfait glasses, molds, or cake layers and refrigerate for at least 1 hour before serving.

Tips

• You can make this up to 3 days ahead of time for freshness.
• This recipe can be easily doubled or tripled if needed.
• For a stronger vanilla flavor, use fresh vanilla beans instead of vanilla extract.
• If you want to reduce the sweetness, remove 1/4 cup of sugar from the recipe.
• To pipe the Bavarian cream into pastries, donuts, or cupcakes, use a piping bag.
• If using as a cake filling, ensure the cake is completely cooled before adding the Bavarian cream.
• You can add a layer of fresh fruit, such as strawberries or raspberries, on top of the Bavarian cream between cake layers.

How to adapt the recipe for different flavours

Bavarian cream is a versatile dessert that can be easily adapted to suit different flavours. Here are some tips and tricks to adjust the recipe for various flavours:

Coffee Flavour: Add 1 to 2 tablespoons of instant coffee granules to the custard to create a coffee-flavoured Bavarian cream. This variation is perfect for coffee lovers, as it combines the rich, creamy texture of the cream with a delightful coffee aroma.

Chocolate Flavour: For chocolate enthusiasts, adding 2 tablespoons of cocoa powder to the custard while cooking will result in a decadent chocolate Bavarian cream. The cocoa powder dissolves into the custard, creating a smooth and indulgent treat.

Fruit Flavours: Fruit purees or freeze-dried powders are excellent ways to incorporate fruity flavours into Bavarian cream. Replace 1/2 cup of milk with fruit puree or use freeze-dried powder for a more concentrated flavour. However, be cautious when using fruits like kiwi, as they can interfere with the gelatin's setting properties.

Butterscotch Flavour: For a twist on the classic, replace the white sugar in the recipe with dark brown sugar, or muscovado sugar for an even richer flavour. This variation adds a deep, caramelised flavour to the cream, resulting in a butterscotch-inspired treat.

Tea Infusion: Infuse the milk with tea by steeping your choice of tea in hot milk. This technique will lend a subtle tea flavour to the custard base. Choose your favourite tea variety to create a unique, tea-infused Bavarian cream.

Flavoured Compotes and Sauces: In addition to altering the cream's flavour, you can serve it with various compotes or sauces. Fruit curds, such as lemon, passion fruit, or pineapple curd, can be an excellent pairing. Alternatively, a drizzle of chocolate sauce, salted caramel, or a fruity compote can also enhance the overall flavour profile of the dessert.

How to use Bavarian cream as a filling

Bavarian cream is a versatile filling that can be used in a variety of pastries, cakes, and desserts. Here are some tips and ideas on how to use Bavarian cream as a filling:

Pastries and Desserts

Bavarian cream is commonly used as a filling for pastries such as cream puffs, profiteroles, and choux à la crème (French cream puffs). It can also be used as a filling for donuts, turning them into Bavarian cream donuts. For a fruit option, you can fill mini fruit tarts or brioche donuts with the cream. If you want to create a light and airy dessert, you can even use Bavarian cream as a filling for cream puffs or profiteroles.

Cakes

This cream is also perfect as a cake filling, especially for layer cakes or entremets. You can use it in a Strawberry Charlotte Cake, Lemon Meringue Cake, or Chocolate Bavarian Cake. To ensure the stability of the cream in a cake, you may need to adjust the amount of gelatin used. For a thicker layer of Bavarian cream in your cake, consider doubling the recipe.

Other Tips

When using Bavarian cream as a filling, it is important to ensure that your custard is smooth and free of lumps. Make sure to vigorously whisk the custard to prevent lumps when folding in the whipped cream. Additionally, you can adjust the sweetness or fluffiness of the filling by adding more whipped cream or powdered sugar to the heavy cream before whipping it. If you need a sturdier filling for a heavier cake, you can also increase the amount of gelatin used.

How to serve Bavarian cream as a dessert

Bavarian cream is a versatile dessert that can be served in a variety of ways. Here are some tips on how to serve Bavarian cream as a delicious and elegant dessert:

Serving Options:

• Individual servings: Bavarian cream can be served in individual portions by setting them in fluted molds, small serving dishes, or ramekins. This way, each guest gets their own unique dessert.
• Family-style: Alternatively, you can serve Bavarian cream in a large dish, allowing guests to serve themselves desired amounts. This creates a sense of community and sharing at the table.
• Unmolded or molded: For a more elegant presentation, you can gently unmold the Bavarian cream from its mold onto a serving dish. This reveals the beautiful shape of the dessert. However, it can also be served directly in the mold for a more casual setting.
• Garnishes and toppings: Enhance the flavor and appearance of your Bavarian cream with various toppings. Fresh or stewed fruits, such as sliced strawberries, make a great garnish. You can also add sauces like chocolate sauce, salted caramel, or fruit compote for extra flavor.
• As a filling: Bavarian cream is commonly used as a filling for pastries, cream puffs, donuts, or cakes. It adds a creamy texture and complements the flavors of the baked goods.
• Frosting: This cream can also be used as a frosting for cakes or cupcakes, providing a unique and indulgent alternative to traditional buttercream.

Storage and Make-Ahead Tips:

When preparing Bavarian cream, it's important to keep in mind that it has a limited shelf life due to its dairy and egg content. Here are some storage guidelines:

• Refrigeration: It is recommended to consume Bavarian cream within 3-4 days of preparation and storage in the refrigerator.
• Freezing: While it is possible to freeze Bavarian cream, there may be changes in texture after thawing. For the best results, thaw frozen Bavarian cream in the refrigerator for at least 24 hours before serving.
• Make-ahead: You can make Bavarian cream up to 3 days in advance to ensure freshness. This dessert requires chilling time, so planning ahead is beneficial.

By following these tips, you can serve Bavarian cream as a delightful dessert that will impress your guests. Enjoy experimenting with this versatile and indulgent treat!

How to store Bavarian cream

Bavarian cream is a custard-based dessert that must be kept chilled. It has a short shelf life, so it should be consumed as soon as possible after preparation. Here are some detailed instructions on how to store Bavarian cream:

Storing Bavarian Cream in the Refrigerator:

• Prepare the Bavarian cream according to your chosen recipe.
• Allow the cream to cool slightly.
• Place a piece of plastic wrap directly on top of the cream, gently pressing down to ensure the wrap makes contact with the cream. This helps prevent a skin from forming.
• Cover the bowl with a tight lid or plastic wrap and store it in the refrigerator.
• Consume the Bavarian cream within 48 hours for optimal freshness and quality.

Storing Bavarian Cream in the Freezer for Longer Storage:

• Pour the Bavarian cream into a food-safe freezer container or a mould.
• If using a mould, wrap the entire mould tightly with plastic wrap.
• Freeze the cream quickly before it firmly sets. Freezing it before it sets will result in a firmer texture after thawing.
• Store the Bavarian cream in the freezer for up to 2 months.
• To thaw, place it in the refrigerator overnight or let it sit at room temperature until it softens to a serveable consistency.

Additional Tips:

• It is best to consume Bavarian cream as soon as possible after preparation, as it is highly perishable.
• If you plan to use it as a filling for pastries or cakes, consider the storage guidelines for those specific applications.
• When thawing frozen Bavarian cream, it may turn to liquid. Therefore, it is recommended to serve it frozen once thawed.

Frequently asked questions