Bavarian Cream: Is It Gluten-Free?

Bavarian cream is a light-flavoured pastry cream based on custard and added gelatin and whipped cream. It is used as a filling for cakes, eclairs, and pastries. But is it gluten-free? The answer is yes! There are several recipes for gluten-free Bavarian cream available online, and some even cater to other dietary restrictions such as being keto-friendly or dairy-free.

What is Bavarian cream?

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert. It is made by folding whipped cream into an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass. The mixture is then set in a cold mold and unmolded for serving.

Bavarian cream is a light custard, making it a perfect complement to pastries that cannot withstand the weight of a regular custard. It is typically served chilled in stemmed wine glasses or decorative moulds. It can also be used to fill pastries such as eclairs, profiteroles, and cream puffs.

The dessert is believed to have originated in the 17th and 18th centuries when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. It was named in the early 19th century for Bavaria or, perhaps, for a particularly distinguished visiting Bavarian.

Bavarian cream first appeared in the United States in Boston Cooking School books by D. A. Lincoln in 1884 and by Fannie Farmer in 1896. It was extremely popular in the 1920s and 1930s, with over 95,000 references in US and Canadian newspapers from 1884 to 2022.

Is it gluten-free?

Yes, Bavarian cream can be gluten-free.

Bavarian cream is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The mixture is then set in a cold mould and unmoulded for serving.

While traditional recipes for Bavarian cream do not include gluten-containing ingredients, it is always important to check the labels of any pre-made products or ingredients to ensure they are certified gluten-free. This is especially important for those with coeliac disease or a severe gluten intolerance.

Some recipes for gluten-free Bavarian cream are available online and often include substitutions such as gluten-free flour and dairy-free alternatives. For example, one recipe suggests using coconut cream instead of heavy cream to make a dairy-free version.

It is also worth noting that while traditional Bavarian cream is gluten-free, it may be served with pastries or other side dishes that contain gluten. Therefore, it is important to consider the entire meal when aiming for a gluten-free diet.

How to make it gluten-free

Yes, it is possible to make Bavarian cream gluten-free. This dessert is a combination of custard and whipped cream, and it can be used as a filling for pastries that cannot support the weight of custard. Here is a recipe for gluten-free Bavarian cream:

Ingredients:

• 3/4 cup heavy whipping cream (or Silk brand for dairy-free)
• 2 1/2 Tablespoons powdered sugar
• 3/8 teaspoon pure vanilla extract
• 1 Gluten-Free Custard Recipe

Method:

• Make the custard the night before and chill it.
• Use a metal mixing bowl to make the Bavarian cream. Place it in the freezer for about an hour to chill.
• Whip the heavy whipping cream until soft peaks form.
• Add the powdered sugar and vanilla to the cream. Beat until soft peaks form again.
• With a rubber spatula, gently fold the whipped cream into the custard until the mixture is thoroughly blended.
• Store the Bavarian cream in an airtight container in the refrigerator.
• If using the cream to fill pastries, such as cannoli, do not fill the shells until you are ready to serve to prevent softening.

Variations:

You can also make chocolate eclairs with gluten-free pastry and fill them with Bavarian cream. Additionally, you can add various flavourings to the Bavarian cream, such as fruit puree, liqueurs, or chocolate.

Gluten-free recipes

Yes, Bavarian cream is gluten-free! It is a custard thickened with gelatin and lightened with whipped cream. Here is a gluten-free recipe for Bavarian cream that can be used as a pastry filling or served on its own.

Ingredients:

• 3/4 cup heavy whipping cream (or Silk brand for dairy-free)
• 2 1/2 Tablespoons powdered sugar
• 3/8 teaspoon pure vanilla extract

Steps:

• Make the custard the night before and chill it.
• Chill your mixing bowl (preferably a metal one) by placing it in the freezer for about an hour.
• Whip the heavy whipping cream until soft peaks form.
• Add powdered sugar and vanilla; beat until soft peaks form again.
• With a rubber spatula, fold the whipping cream into the custard until thoroughly blended.
• Store the Bavarian cream in an airtight container in the refrigerator.

This gluten-free Bavarian cream is perfect for filling pastries that cannot withstand the weight of custard. If you are using it to fill cannoli or cream puffs, do not fill the shells until you are ready to serve to prevent softening.

You can also use this Bavarian cream as a filling for eclairs. Here is a gluten-free eclair recipe:

Ingredients:

• 4 tablespoons butter
• 1 cup of gluten-free flour mix
• 1/2 teaspoon guar gum
• 4 large eggs at room temperature
• 3/4 cup chocolate chips

Steps:

• Preheat oven to 400º. Line a large baking sheet with unbleached parchment paper and set aside.
• Heat milk, butter, and salt in a small or medium-sized saucepan.
• Heat until butter melts and milk begins to simmer.
• Remove the pan from the heat and add flour, stirring vigorously.
• Return the pan to the heat and cook, continuing to stir vigorously until the mixture begins to form a ball.
• Remove from heat and let cool for five minutes until it’s not too hot to touch.
• Transfer the cooled dough into a stand mixer (if you have one).
• Start the mixer and add eggs, one at a time, mixing well after each addition.
• Transfer dough into a pastry bag, or zip-top bag, and cut a 3/4 inch opening at the end or corner.
• Pipe 2-3 inch “logs” onto the parchment-lined pan, smoothing the tops if necessary.
• Place in the center of the oven and bake for 10-12 minutes until pastries begin to turn golden-brown.
• Remove from the oven and slit each pastry with a sharp knife.
• Return to the oven and allow pastries to dry out for 30 minutes.
• Take the pastries out of the oven and fill with Bavarian cream.
• Melt chocolate chips and stir in cream.
• Spread the chocolate evenly over the tops of the eclairs and let cool.

Gluten-free alternatives

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert made of egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. While traditional Bavarian cream contains gluten, there are gluten-free alternatives that can be made at home. Here are some options for gluten-free alternatives to traditional Bavarian cream:

Gluten-Free Bavarian Cream

This gluten-free alternative is perfect for those with gluten intolerance or coeliac disease. It is a light custard, combining custard and whipped cream, that can be used to fill pastries. Here is a recipe for gluten-free Bavarian cream:

Ingredients:

• 3/4 cup heavy whipping cream (or Silk brand for dairy-free)
• 2 1/2 Tablespoons powdered sugar
• 3/8 teaspoon pure vanilla extract

Instructions:

• Make the custard the night before and chill it.
• Chill your mixing bowl (preferably metal) by placing it in the freezer for about an hour.
• Whip the heavy whipping cream until soft peaks form.
• Add the powdered sugar and vanilla, then beat until soft peaks form again.
• Fold the whipping cream into the custard with a rubber spatula until thoroughly blended.
• Store the mixture in an airtight container in the refrigerator.

Gluten-Free Chocolate Eclairs with Bavarian Cream

For those who want to enjoy the delicious combination of chocolate eclairs and Bavarian cream without gluten, this recipe is a great option.

Ingredients:

• 4 tablespoons butter
• 1 cup of gluten-free flour mix
• 1/2 teaspoon guar gum
• 4 large eggs at room temperature
• 1 batch of Bavarian cream (recipe above)
• 3/4 cup chocolate chips

Instructions:

• Preheat your oven to 400 degrees Fahrenheit.
• Line a large baking sheet with unbleached parchment paper.
• Heat milk, butter, and salt in a small or medium saucepan until the butter melts and milk simmers.
• Remove from heat and add flour, stirring vigorously.
• Return the pan to the heat and cook, stirring, until the mixture forms a ball.
• Let the dough cool for five minutes until it's safe to handle.
• Transfer the dough to a stand mixer and add the eggs one at a time, mixing well after each addition.
• Transfer the dough to a pastry bag or zip-top bag and pipe 2-3 inch "logs" onto the prepared baking sheet.
• Bake for 10-12 minutes until the pastries are golden brown.
• Remove from the oven and slit each pastry with a sharp knife.
• Return to the oven and dry out the pastries for 30 minutes.
• Fill the eclairs with the gluten-free Bavarian cream.
• Melt the chocolate chips and stir in cream. Spread over the tops of the eclairs and let cool.

With these recipes, you can enjoy the delicious taste of Bavarian cream without worrying about gluten intolerance or coeliac disease.

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