Bavarian Cream Fruit Dessert: A Simple, Sweet Delight

Bavarian cream, also known as crème Bavarois or Bavarois, is a simple yet delicious dessert. It is a traditional custard, similar to pastry cream but thickened with gelatin. It is usually served chilled in stemmed wine glasses or decorative moulds, or used to fill pastries. This dessert is incredibly versatile and can be served with fresh fruit and whipped cream, or enjoyed on its own.

How to make the custard

The first step in making the custard is to bloom the gelatin. This involves sprinkling gelatin over water in a small bowl and stirring lightly to hydrate it. Set this aside while you prepare the rest.

Next, heat milk in a saucepan until it is steaming. You do not need to bring it to a boil, but it should be simmering.

In a separate bowl, whisk together the egg yolks, sugar, salt, and vanilla until you have a smooth, pale paste.

Now, slowly pour the hot milk into the egg mixture, whisking constantly. This process is called tempering the egg yolks. Once you have added about half of the milk, whisk the mixture once more to ensure that the yolks are fully combined.

Pour this mixture back into the saucepan with the remaining milk and whisk well to combine.

Return the saucepan to the stove and cook over low heat, stirring continuously, until the custard thickens. The custard is ready when it reaches a temperature of 180-195°F (82-85°C).

Once the custard is cooked, remove it from the heat and add butter and the bloomed gelatin. Whisk until they are fully dissolved.

Pour the custard through a sieve into a large bowl and set it aside to cool to room temperature. Stir the custard occasionally to ensure that it cools down evenly.

While the custard is cooling, prepare your serving dishes. You can use fluted molds, small serving dishes, or a large dish to serve the bavarian cream. Lightly brush the insides of the dishes with butter and set them aside.

Once the custard is only just warm or at room temperature, start whipping the heavy cream until soft peaks form.

Now, it's time to fold the whipped cream into the custard. Add about a quarter of the whipped cream to the custard and gently fold it in using a whisk. Then, add the rest of the whipped cream and continue folding gently until there are no streaks.

How to fold in the whipped cream

To fold in the whipped cream, you must first ensure that your custard has cooled down to room temperature. The custard should still be liquid, and only cooled down. If the custard has started to set, the whipped cream will not be able to be incorporated into the mixture properly.

Next, prepare your dish or dishes. Traditionally, fluted moulds are used, but you can also use ramekins or small bowls. If you are using moulds, you can lightly butter the insides of the dishes with a light coating of butter and set them aside.

Then, chill your heavy cream and the mixing bowl. Pour the chilled cream into the bowl and whip the cream until it has soft peaks. This means that the peaks in the cream will be small and will flop on the tip of the whisk.

Now, add about a quarter of the whipped cream to the room temperature custard. Use a whisk to fold the cream into the custard. Then, add the rest of the whipped cream and gently fold it in until there are no white streaks in the custard mixture.

Finally, pour the mixture into your prepared moulds or dishes. Cover the dishes with plastic wrap and transfer to the fridge to chill for at least 4 hours, but preferably overnight.

How to serve the dessert

There are many ways to serve Bavarian cream, a simple yet decadent dessert from Germany. It can be served as a standalone dessert or used as a filling in cakes, donuts, cupcakes, or pastries. Here are some ideas on how to serve this delicious treat:

As a Standalone Dessert

• Set the Bavarian cream in individual serving dishes or ramekins. You can also use fluted moulds to give it a beautiful shape when unmoulded.
• Serve it in a large dish, allowing people to serve themselves as much as they like.
• Top it with fresh fruit, such as blueberries, strawberries, blackberries, or raspberries, and a dollop of whipped cream.
• For a more indulgent treat, serve it with a fruity sauce or compote, such as raspberry coulis, lemon curd, or a tropical fruit compote.
• For a truly decadent experience, serve it in stemmed wine glasses or use decorative moulds to create an elegant presentation.

As a Filling

• Use Bavarian cream as a cake filling. Be sure to let the cake cool completely before filling it.
• Create a tasty dessert cake by adding a layer of strawberries or raspberries on top of the Bavarian cream between the cake layers.
• Use it as a filling for cream puffs, profiteroles, or donuts. A piping bag can be helpful for filling pastries, donuts, or cupcakes.
• It also works well as a frosting for cakes or cupcakes. Try pairing it with chocolate buttercream, strawberry buttercream, or vanilla buttercream frosting.
• For a traditional dessert, make a charlotte by lining a mould with ladyfingers and filling it with Bavarian cream.

How to store the dessert

Storing your Bavarian cream with fruit dessert is a very important step to ensure that it stays fresh and safe to eat. Here are some detailed instructions on how to properly store your delicious creation:

Storing in the Refrigerator:

• Prepare the Bavarian cream according to your chosen recipe.
• Spoon or pour the cream into a food-safe glass bowl or storage container.
• Allow the cream to cool slightly. It is important to not place it directly in the fridge as you don't want the gelatin to set at this stage.
• Cover the bowl with plastic wrap, pressing it gently onto the surface of the cream to prevent a skin from forming.
• Place a lid on the bowl or cover the container and store it in the refrigerator.
• The dessert will stay fresh for up to 48 hours in the fridge.

Storing in the Freezer:

• For longer storage, you can freeze your Bavarian cream.
• Pour the cream into freezer-safe containers or moulds and cover tightly with plastic wrap.
• It is important to freeze the cream quickly, before it has firmly set. This will ensure that it has a firmer texture once it is thawed.
• The cream can be stored in the freezer for up to 2 months.
• To thaw, either leave it in the refrigerator overnight or let it sit at room temperature until it is soft enough to serve.

Additional Tips:

• It is best to consume the dessert within 3-4 days of preparation for optimal freshness and taste.
• If you are making the dessert in advance, it is recommended to wait to add fresh fruit until just before serving to maintain the quality of the fruit.
• Always keep the dessert chilled due to the dairy and egg content.
• If you are using moulds, consider using fluted ones for a beautiful presentation when unmoulded.

By following these storage instructions, you can ensure that your Bavarian cream with fruit dessert stays fresh, safe, and delicious!

How to make different flavours

There are many ways to make different flavours of Bavarian cream. Here are some ideas:

Coffee Bavarian Cream

Add 1 to 2 tablespoons of instant coffee granules to the custard to make a coffee-flavoured Bavarian cream.

Chocolate Bavarian Cream

Add 2 tablespoons of cocoa powder to the custard and stir until dissolved while cooking the custard.

Fruit-flavoured Bavarian Cream

Replace 1/2 cup of milk with 1/2 cup of fruit puree. For a stronger fruit flavour, you can replace up to 3/4 cup of milk. Alternatively, you can also add freeze-dried powder. Note that some fruits, such as kiwi, can interfere with the gelatin's ability to set.

Butterscotch Bavarian Cream

Replace the white sugar with dark brown sugar (muscavado sugar is recommended).

Tea-infused Bavarian Cream

Infuse the milk with tea by steeping tea in hot milk. Use this strongly infused milk to make the custard base.

Frequently asked questions