Champagne Bavarian Cake Filling: Same As Champagne Cream?

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 cake filling, in cream puffs, or even on its own. Champagne cake, on the other hand, is a cake with champagne added to give it an extra spark, and it is often filled with Bavarian cream or rum custard. So, is champagne bavarian cake filling the same as champagne cream? The answer is not exactly. While both are used in desserts and can be components of a cake, champagne bavarian cake filling is specifically referring to the use of bavarian cream as a filling in a champagne cake, whereas champagne cream could be a broader term for any cream that incorporates champagne.

What is Bavarian cream?

Bavarian cream, also known as crème bavaroise or simply bavarois, 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 mold and unmolded for serving.

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, such as a Wittelsbach.

Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with its creation. It first appeared in the United States in Boston Cooking School books by D. A. Lincoln in 1884 and by Fannie Farmer in 1896. From 1884 to 2022, there were over 95,000 references to Bavarian cream in US and Canadian newspapers, with the peak decade of its popularity being the 1930s.

The dessert is typically light and creamy, making it a perfect filling for cakes, pies, tarts, cream puffs, and other pastries. It can also be served on its own in a bowl or wine glass, similar to a mousse. When used as a cake filling, it is important to build a dam by piping a ring of frosting along the edge of the cake to prevent the cream from leaking out.

How to make Bavarian cream

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is a classic German dessert, with French origins. It is typically served chilled as a standalone dessert or used as a filling in various pastries, cakes, and other baked goods. Here is a step-by-step guide on how to make Bavarian cream:

Ingredients:

• Eggs (mainly yolks)
• Sugar (use white cane sugar for best results)
• Gelatin (sheets, powder, or granules)
• Milk (use whole milk)
• Vanilla (use a vanilla bean or pure vanilla extract)
• Heavy/whipping cream
• Fruit (optional - berries and peaches are popular)
• Finishing sweetening agent (optional - powdered sugar, honey, fruit syrup, or chocolate sauce)
• Garnishes (optional - fresh herbs such as mint, basil, or thyme)

Step-by-Step Instructions:

• Whisk the egg yolks with the sugar until foamy. Set aside.
• Sprinkle the gelatin over cold water and let it bloom. If using gelatin sheets, place them in cold water and let them soak.
• In a saucepan, add vanilla to milk and bring to a gentle boil.
• Temper the eggs by adding a ladleful of heated milk to the egg mixture, stirring to combine.
• Add the tempered egg mixture to the saucepan with the milk, whisking constantly. Continue whisking gently for a couple of minutes, then remove from the heat.
• Add the bloomed gelatin to the warm custard and stir until it melts.
• Transfer the custard to a mixing bowl and let it cool down.
• While the custard is cooling, prepare your serving dishes or molds, and whip the cream.
• Fold the whipped cream into the cooled custard.
• Transfer the mixture to your serving dishes or molds, cover, and refrigerate for at least 6-8 hours, preferably overnight.
• Serve unmolded or directly from the serving dish. Top with fruit, fruity syrup, chocolate sauce, honey, fresh herbs, or other desired toppings.

Tips:

• If using Bavarian cream as a filling for pastries, donuts, or cupcakes, consider using a piping bag for easier filling.
• If using as a cake filling, ensure the cake is completely cooled before adding the Bavarian cream.
• For a firmer texture, increase the amount of gelatin by about a third.
• If adding fruit, berries and peaches are popular choices, and can be used as a topping or cooked down with sugar to create a syrup.
• For a chocolate version, add cocoa powder when whisking the egg yolks and sugar.

What is champagne cake?

A champagne cake is a cake that typically pairs well with champagne. There are several different types of champagne cakes, and not all of them contain the sparkling wine. In some recipes, champagne is added to a white cake to give it an extra spark or bubble. The pink champagne cake, for example, is a white layer cake filled with either Bavarian cream or rum custard, and frosted with pink buttercream icing. The cake body should be light and frothy, although it is hard to duplicate effervescence in cake form. This is why some bakers use rum-flavoured custard to give the cake an alcoholic taste.

A champagne cake can also be made by simply substituting champagne for water in a white cake mix. The cake can then be decorated with white chocolate shavings, or in the case of a pink champagne cake, white chocolate that has been dyed pink.

Champagne cake has become quite popular as a wedding cake and adapts well for this purpose. The cake often matches well with a traditional dry champagne.

How to make champagne cake

How to Make a Champagne Cake

Ingredients

• 1 and 1/2 cups (360ml) champagne of your choice (preferably dry)
• 2 cups (240g) all-purpose flour
• 2 tablespoons (15g) cornstarch
• 1 and 3/4 cups (350g) granulated sugar
• 4 teaspoons baking powder
• 12 tablespoons (170g) unsalted butter, softened to room temperature
• 3/4 cup (180ml) heavy cream, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 1 cup (227g) unsalted butter, softened to room temperature
• 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon (15ml) milk or heavy cream

Method

• Make a champagne reduction by bringing 1 and 1/2 cups of champagne to a boil in a small saucepan over medium-high heat. Once boiling, reduce to medium heat and simmer until reduced to 1/2 cup, which should take around 6 to 8 minutes. Set aside to cool.
• Preheat your oven to 350ºF (177ºC) and grease and flour two 8" or 9" round cake pans.
• In a large bowl, combine the flour, cornstarch, sugar, baking powder, and salt. Add the room temperature butter and beat until the mixture resembles sand.
• In a separate container, combine 1/4 cup of the champagne reduction with the heavy cream, egg whites, and vanilla extract.
• With the mixer on medium-low speed, add half of the milk mixture to the dry ingredients and mix until blended. Then add the remaining milk mixture and beat again until everything is incorporated.
• Divide the batter evenly between the two prepared cake pans. Bake for about 26-28 minutes, or until a toothpick inserted into the centre comes out clean and the tops are lightly browned.
• Allow the cakes to cool completely in the pans on a wire rack before removing and assembling.
• To make the champagne buttercream, beat 1 cup of softened butter on medium speed until creamy, about 2 minutes.
• With the mixer on low, add in the powdered sugar, vanilla, and the remaining 1/4 cup of champagne reduction. Increase the speed to medium and beat until smooth, about 3 minutes.
• Trim the cooled cake layers to create a flat surface, then place one layer on a plate or cake stand.
• Spread buttercream on top of the first layer, then place the second layer on top. Refrigerate the cake for about 10 minutes for a sturdier hold.
• Once the cake is slightly chilled, remove from the refrigerator and spread more frosting on the top and sides.

Tips

• For a pink champagne cake, add a few drops of red food colouring to the batter and frosting.
• For a chocolate champagne cake, substitute a light chocolate cake for the white base.
• For a non-alcoholic version, use sparkling cider or non-alcoholic champagne.
• If you want to fill your cake, a champagne cake typically includes either Bavarian cream or rum custard.

Differences between champagne Bavarian cake filling and champagne cream

Champagne Bavarian cake filling and champagne cream are two distinct things with some similarities. Here are the differences between the two:

Texture and Consistency

Bavarian cream is a traditional custard thickened with gelatin, resulting in a creamy texture. It is described as light, creamy, and not too sweet. On the other hand, champagne cream is not mentioned as having a custard-like consistency, and it is often used as a frosting or icing for cakes.

Ingredients

The ingredients for Bavarian cream typically include egg yolks, sugar, milk or cream, vanilla extract, and gelatin. Some recipes may also call for additional ingredients like heavy whipping cream, salt, or unflavored gelatin. In contrast, champagne cream is made by mixing various ingredients such as egg whites, cake flour, baking powder, cream of tartar, coconut extract, vanilla, instant pudding mix, whipping cream, brandy, champagne, clear vanilla, gelatin, granulated sugar, and almond or rum extract.

Preparation and Usage

Preparing Bavarian cream involves making a custard by combining egg yolks, sugar, and milk or cream, then adding gelatin and vanilla. This mixture is chilled and can be used as a filling for cakes, pies, tarts, or cream puffs. On the other hand, champagne cream is prepared by combining and beating the ingredients until thickened, and it is then spread between cake layers and used for frosting.

Taste and Flavor

Bavarian cream has a subtle custard-like flavor, and the amount of sugar or whipped cream can be adjusted to suit individual tastes. Champagne cream, on the other hand, is not described in detail regarding its flavor, but it is mentioned as having a sticky consistency.

Color

Bavarian cream can vary in color depending on the color of the egg yolks, ranging from light white to a darker yellow. Champagne cream, in this case, is referred to as "pink champagne cream," indicating a pink color.

Frequently asked questions