Vanilla Bean Bavarian Cream: A Decadent, Silky Dessert

Bavarian cream, also known as crème Bavarois, is a classic French dessert that is believed to have been a favourite at the French royal court in the fifteenth century. It is a custard made from milk, eggs, sugar, and vanilla, thickened with gelatin and lightened with whipped cream. It can be served chilled as a standalone dessert or used as a filling in pastries, cakes, and other baked goods.

Preparing the vanilla bean

First, take your vanilla pod and slice it in half lengthways. You can use a sharp knife to carefully cut along the length of the pod, revealing the tiny black seeds inside. These seeds are what will give your cream that distinctive vanilla flavour and aroma.

Next, add the vanilla pod to a saucepan along with the milk. Place the saucepan on a cooktop and heat gently over a low to medium heat. You want to scald the milk, which means heating it until it is too hot to touch (around 180°F). You'll know it's ready when you start to see small bubbles forming at the bottom of the pan.

At this point, remove the vanilla pod from the milk. Take your knife and carefully scrape out the beans from the pod. You can now add these tiny seeds to your custard mixture, giving it a beautiful speckled appearance and that classic vanilla flavour.

It's worth noting that you don't have to discard the empty pod after scraping out the seeds. Many people like to add the pod to their sugar jar, infusing the sugar with a subtle vanilla flavour over time. Alternatively, you can simply add it to your custard mixture along with the seeds.

Combining the custard

To combine the custard, you will need to follow these steps:

Firstly, whisk together the egg yolks and sugar until smooth and frothy. You can use a medium-sized sauce pot for this. In a separate bowl, add the milk and vanilla pod, sliced in half lengthwise, and transfer this to a cooktop. Heat the milk over low to medium heat, scalding it. You want the milk to be too hot to touch and to see small bubbles forming at the bottom of the pan.

Next, pour a small amount of the scalded milk into the bowl with the egg and sugar mixture, whisking constantly to temper the eggs and prevent them from scrambling. Continue whisking and slowly pour in the rest of the milk. Remove the vanilla pod and, using a knife, carefully scrape the beans out of the pod. Add these beans to the bowl and mix well.

Now, transfer the pot back to the burner and constantly whisk the mixture over low to medium heat. Keep whisking until the mixture thickens and easily coats the back of a spoon. This stage is also known as 'nappe'. Remove the pot from the heat and strain the custard through a fine mesh strainer into a large bowl.

At this point, you can add in the gelatin (which you would have prepared earlier by sprinkling it over water and setting it aside). Whisk the gelatin into the custard until it is well combined and there are no clumps. Transfer this mixture to the refrigerator and cool until the custard is thick but not yet set.

While the custard is cooling, prepare the whipping cream. 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. Chill this mixture until the custard has thickened.

Finally, add the custard to the bowl with the whipped cream. Gently fold the two together until well combined. Your Bavarian cream is now ready to be used as desired!

Adding the gelatin

Firstly, prepare the gelatin by sprinkling it over cold water in a small bowl. The amount of gelatin and water required may vary depending on the recipe, but typically, you will need around 2-3 tablespoons of cold water to sprinkle the gelatin over. Set this mixture aside to allow the gelatin to absorb the water and swell. This process is known as "blooming" the gelatin and usually takes around 5 minutes.

While the gelatin is blooming, continue with the other steps of making your Bavarian cream. Typically, this involves preparing an egg custard by whisking together egg yolks, sugar, and milk, and sometimes adding vanilla for flavour. You may also need to heat this mixture over a stove or double boiler until it thickens and coats the back of a spoon.

Once your custard is ready, it's time to add the gelatin. Remove the bloomed gelatin from the microwave or bain-marie and whisk it into the warm custard. Ensure that you whisk thoroughly until the gelatin is completely dissolved and well incorporated. This step is crucial, as any clumps of gelatin will affect the texture of your Bavarian cream.

After adding the gelatin, continue with the remaining steps of your Bavarian cream recipe. This usually involves cooling the custard, folding in whipped cream, and transferring the mixture to moulds or serving glasses. Remember to let the Bavarian cream set in the refrigerator for at least 6-8 hours, or even overnight, before serving.

By following these steps and adding gelatin to your Bavarian cream, you will create a delicious, stable dessert that can be enjoyed on its own or used as a filling in various pastries and cakes.

Folding in the whipped cream

Before you begin folding in the whipped cream, it's important to ensure that your custard base has cooled down sufficiently. This is essential because you want to avoid melting the whipped cream and losing the airy texture you've created. Aim for the custard to be at room temperature or slightly chilled.

Now, it's time to gently incorporate the whipped cream. Start by adding a small portion of the whipped cream to the custard base. Using a spatula or a whisk, gently fold the whipped cream into the custard. Be careful not to overmix, as this can deflate the air you've whipped into the cream. Gradually add the remaining whipped cream, continuing to fold it in gently until both components are fully combined.

The key to successful folding is to be gentle and patient. Avoid vigorous mixing or stirring, as this can knock the air out of your whipped cream and result in a denser texture. Take your time and work slowly, treating the mixture with care.

Once you've folded in all the whipped cream, your Bavarian cream is almost ready! Give it a final gentle stir to ensure there are no lumps or streaks of custard or whipped cream. You should now have a homogeneous, airy mixture that is light and fluffy.

Taste your Bavarian cream at this stage and adjust any seasonings or sweeteners if needed. If you're happy with the flavour, transfer the mixture to your desired serving dishes or moulds. You can now chill your Bavarian cream until it sets.

Remember, the folding technique is crucial to achieving the signature texture of Bavarian cream. By being gentle and taking your time, you'll end up with a delightful, airy dessert that's perfect for serving on its own or using as a filling in cakes, pastries, and more!

Chilling the cream

To chill the cream, transfer the mixture to a large bowl and place it in the refrigerator. You can also use an ice bath by placing the bowl with the cream mixture on top of a larger bowl that contains ice and water. This will help to speed up the cooling process.

While the cream is chilling, you can prepare the whipped cream by adding cold whipping cream to a stand mixer with the whisk attachment. Whisk on high speed until soft peaks form. Be careful not to over-mix.

Once the custard has thickened, it's time to add the whipped cream. Gently fold the whipped cream into the custard until combined. This step should be done carefully as you do not want to runny Bavarian cream.

After adding the whipped cream, chill the mixture again until the custard has reached the desired thickness. This step will ensure that your Bavarian cream has a firm and stable texture.

The chilling process is crucial in achieving the right consistency for your Bavarian cream. It allows the ingredients to set and come together, resulting in a creamy and decadent dessert.

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