Bavarian Vs Pastry Cream: What's The Difference?

Bavarian cream and pastry cream are both custard-based creams used as fillings or desserts. However, they have distinct differences in terms of ingredients, flavour, texture, stability, preparation, and usage. So, are they the same? Let's find out.

Main Ingredients

The main ingredients of Bavarian cream and pastry cream are similar, but they differ in the use of starch and gelatin.

Pastry cream, or crème pâtissière, is made using milk, sugar, egg, flour or cornstarch, and butter. It is a type of stiff custard created by simmering milk, granulated sugar, egg yolks, and starch. The starch used is usually cornstarch, but flour can also be used. The cornstarch or flour is added to the basic custard mixture of milk, sugar, and egg yolks to create a thick consistency that can be piped or spread without losing its shape, making it ideal as a filling for pastries.

Bavarian cream, or crème Bavaroise, on the other hand, starts with a basic custard base of milk, egg yolks, sugar, and vanilla, but also includes gelatin and whipping or heavy cream. The gelatin is used to thicken the custard instead of starch, and the addition of whipped cream lightens the mixture, resulting in a creamier and more mousse-like texture compared to pastry cream.

Both creams have a similar custardy base, but the use of starch or gelatin as a thickening agent is what sets them apart. Pastry cream is thickened on the stove with cornstarch or flour, while Bavarian cream is thickened with gelatin, which gives it a firmer and more stable texture.

Flavor and Richness

The flavour and richness of Bavarian cream and pastry cream differ in a few ways.

Pastry cream, or crème pâtissière, has a mild vanilla flavour. Its taste is rich and creamy, but not overly sweet. This cream is made with milk, sugar, egg, flour, and butter. The butter is added at the end for flavour.

Bavarian cream, on the other hand, tends to have a richer taste and a lighter, creamier texture. This is due to the addition of whipped cream, which is folded into the mixture to lighten it. The base of Bavarian cream is similar to pastry cream, but it is thickened with gelatin instead of cornstarch or flour. The gelatin also allows it to be used as a filling in cakes and pastries with layers that need structural stability.

Both creams have a custardy base and a hint of vanilla pudding flavour. However, the addition of whipped cream to Bavarian cream gives it a unique richness and creamy texture that sets it apart from pastry cream.

Stability and Texture

The main difference between Bavarian and pastry cream is their stability and texture. Pastry cream has a softer texture with a hint of vanilla, while Bavarian cream is firmer and can stand alone as a dessert.

Pastry Cream

Pastry cream (or crème pâtissière) is a type of stiff custard made by simmering milk, granulated sugar, egg yolks, and starch. It has a spreadable yet firm texture, making it ideal for filling pastries such as eclairs, cream puffs, and Boston cream pie.

The starch in pastry cream, usually in the form of cornstarch or flour, acts as a thickening agent and helps to create a thick consistency that can be piped or spread without losing its shape. The more starch added, the thicker the pastry cream will be.

Bavarian Cream

Bavarian cream (crème Bavaroise), on the other hand, is made with a crème anglaise base of milk, egg yolks, sugar, and vanilla, but also includes gelatin and whipping or heavy cream. The gelatin and whipped cream give Bavarian cream a texture that is creamier and more mousse-like than pastry cream.

The addition of gelatin makes Bavarian cream firmer and more stable than pastry cream. It holds its shape well, making it suitable for use as a filling in cakes and pastries with layers. It can also be served on its own as a dessert, typically chilled and topped with fruit or other embellishments.

Similarities

Despite their differences, Bavarian cream and pastry cream do share some similarities. Both require egg yolks for their rich, custardy base and have a hint of vanilla flavour. They can also be used as fillings for cream donuts and layered desserts and are best served as cold desserts.

Serving Ideas

Bavarian cream and pastry cream are distinct in many ways, but they can both be used as fillings for cream donuts and layered desserts. They are also both best served as cold desserts.

Bavarian Cream Serving Ideas

Bavarian cream (crème Bavaroise) is a traditional French pastry recipe that combines crème anglaise (pouring custard), gelatin, and whipped cream. It can be served in multiple ways:

• On its own: It can be served on its own in a cup like a mousse or set in a mold like a panna cotta.
• With fruit: It can be served chilled and topped with fruit or other embellishments, such as a fruit compote or coulis.
• As a filling: It can be used as a filling for pastries, cakes, and desserts. For example, it can be used inside cream puffs, mini fruit tarts, or Bavarian cream donuts. It can also be used as a cake filling for layer cakes or entremets.
• With chocolate: For chocolate lovers, consider adding some cocoa powder to the milk or melting chocolate into the custard while it's still warm.
• With fruit juice: For a fruity twist, replace part or all of the milk with fruit puree or juice.
• With coffee: For a caffeine kick, add some instant coffee powder to the milk before heating it up.

Pastry Cream Serving Ideas

Pastry cream (crème pâtissière) is a cooked custard that is often used to fill éclairs, choux buns, and other classic pastries. Here are some ideas for serving pastry cream:

• As a filling: It is perfect for filling pastries such as donuts, eclairs, fruit tarts, cream puffs, and Boston cream pie.
• On its own: Pastry cream can also be enjoyed on its own, served in a bowl and topped with whipped cream and cut-up fruit.
• With cookies: For a sweet treat, layer it between graham crackers or dip Oreos or Nutter Butters into it.
• As a topping: It can be used as a topping for cupcakes or blended with whipped cream to create a lighter, creamier-style filling.
• In a beverage: For an indulgent drink, add it to buttercream frosting for a rich, buttery flavor.

Prep Time and Hassle

When it comes to prep time and hassle, pastry cream is the quicker option. It can be made in about 10 minutes using pantry staples such as milk, eggs, and cornstarch. You simply heat up the milk, pour it into the eggs while beating the mixture, and then cook it over medium heat for a few minutes until it thickens.

Bavarian cream, on the other hand, requires a few more steps and can take longer to prepare. You first need to make the crème anglaise base by heating milk, egg yolks, sugar, and vanilla. Then, you add gelatin and whipped cream. Making the anglaise, whipping the cream, and blooming the gelatin can add to the prep time. Additionally, you need to be careful with the gelatin—if the heat isn't optimal, the mixture could become lumpy.

However, one way to speed up the process of making Bavarian cream is to have a yolk-only custard prepared ahead of time. This can save you some steps and make the process more efficient.

Both pastry cream and Bavarian cream require careful preparation to avoid lumps and curdling. It's important to stir constantly and maintain the right temperature to achieve the desired consistency.

Frequently asked questions