Delicious Pairings For Bavarian Cream: A Guide

Bavarian cream is a versatile dessert that can be used in a variety of ways. It is often used as a filling for cakes, pies, tarts, cream puffs, and donuts. It can also be used as a frosting for cakes and cupcakes or served on its own in a bowl, topped with fresh fruit. Additionally, it can be used to make the traditional dessert called a charlotte, where ladyfingers are used to line a mold, which is then filled with Bavarian cream. When used as a filling or frosting, it adds a light and creamy texture to the dessert.

Bavarian cream as a cake filling

Bavarian cream is a versatile dessert that can be used as a cake filling. It 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 cream is light and fluffy and can be used as a filling for cakes, giving them a creamy and decadent texture.

When used as a cake filling, Bavarian cream adds a rich and indulgent touch to the dessert. It pairs well with a variety of cake flavours, such as vanilla or chocolate. The cream can be piped or spread onto cake layers, creating a smooth and creamy texture that complements the softness of the cake.

Preparing Bavarian cream as a cake filling requires some planning. The custard base needs to be prepared in advance and chilled until firm. It is then folded together with whipped cream to create a light and airy texture. The addition of gelatin helps to stabilise the cream, ensuring that it holds its shape when used as a filling.

When assembling the cake, it is important to consider the thickness of the Bavarian cream layer. A thicker layer, about 1/2 inch thick, can be used to create a more indulgent and creamy experience. However, if using multiple layers or fillings, a thinner layer of about 1/4 inch may be preferred.

Additionally, it is crucial to work quickly when using Bavarian cream as a filling. The cream should be added to the cake layers before the gelatin has fully set. This ensures that the cream spreads easily and creates a smooth finish. The cake should then be refrigerated for at least an hour before serving, allowing the filling to set completely.

Bavarian cream is a delightful addition to cakes, adding a creamy texture and a subtle sweetness that complements a variety of flavours. It is a versatile filling that can be adjusted to suit personal preferences, such as adding more sugar for a sweeter taste or incorporating different extracts for unique flavour profiles.

Using Bavarian cream to fill cream puffs

Bavarian cream is a versatile dessert that can be used as a filling for cakes, pies, tarts, and cream puffs. It is a French dessert that consists of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The process of making Bavarian cream involves creating a custard, which is then lightened by folding in whipped cream to give it a lighter texture.

Step 1: Make the Bavarian Cream

To make the Bavarian cream, start by creating a custard base. In a medium saucepan, mix sugar, flour, and salt with a whisk. Gradually add milk and mix well. In a separate bowl, whisk egg yolks and slowly add them to the pan, stirring constantly. Cook the mixture over medium-high heat until it thickens and becomes pudding-like. Remove from heat and add butter and vanilla, stirring until well combined. Allow the mixture to cool completely.

To give the custard a Bavarian cream texture, take some heavy whipping cream and whip it until soft peaks form. Gently fold this whipped cream into the custard mixture. Place the final product into a piping bag, which will be used to fill the cream puffs.

Step 2: Make the Cream Puffs

Preheat your oven to 400 degrees Fahrenheit. In a saucepan, bring butter, water, and salt to a boil. Add flour to the boiling liquid and stir until a ball forms. Remove the pan from the heat and let the mixture cool for a few minutes.

Once cooled, start beating in the eggs, one at a time, mixing well after each addition. The mixture should be smooth and glossy after adding the fourth egg.

Step 3: Assemble the Cream Puffs

Place spoonfuls of the dough onto a parchment-covered baking sheet. Bake the cream puffs in the oven for about 40 minutes at 400 degrees Fahrenheit. Once they are baked, remove them from the oven and let them cool.

Using a knife, cut the cream puffs halfway through the center. Pipe in the Bavarian cream filling you prepared earlier. Sprinkle the tops of the cream puffs with powdered sugar, and they are ready to be served!

Tips and Variations:

• You can make the cream puffs up to two days in advance, but it is best to fill them with the Bavarian cream just before serving to maintain the texture of the puffs and the cream.
• If you want a sweeter filling, you can adjust the recipe by adding more whipped cream or some powdered sugar to the heavy cream before whipping it.
• For a sturdier filling, you can increase the amount of gelatin used, especially if you are filling heavier pastries or cakes.
• While the traditional method of making Bavarian cream is time-consuming, there are simplified versions available that use instant pudding and whipping cream.

Bavarian cream as a dessert topping

Bavarian cream is a versatile dessert that can be used in a variety of ways, including as a topping. Its versatility is one of the reasons for its popularity, with over 95,000 references to it in US and Canadian newspapers from 1884 to 2022.

One way to use Bavarian cream as a dessert topping is to make a charlotte. To make this traditional dessert, ladyfingers are used to line a mold, which is then filled with Bavarian cream. The cream can also be used as a topping for cobbler, as mentioned by recipe developer Kristen Carli, who describes the cream as "very sturdy" and ideal for use in cakes.

Bavarian cream can also be used as a topping for pastries such as cream puffs and profiteroles. Cream puffs are hollow puff pastries that are filled with a sweetened cream and commonly garnished with powdered sugar. They can be served chilled or at room temperature. Profiteroles are similar to cream puffs and are another ideal vessel for Bavarian cream.

When served as a stand-alone dessert, Bavarian cream is typically chilled and served in stemmed wine glasses or decorative molds. It can be enjoyed on its own or paired with assorted fruits, such as strawberries, or a fruit sauce or purée.

Bavarian cream as a cupcake filling

Bavarian cream is a versatile dessert that can be used as a cupcake filling. It is a French dessert that consists of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The cream is light, creamy, and not too sweet, making it a perfect filling for cupcakes.

To make Bavarian cream, you will need heavy whipping cream, milk, eggs, water, vanilla, sugar, and gelatin. The process starts by sprinkling gelatin over water and letting it sit. Meanwhile, you combine milk, sugar, and eggs in a separate bowl and whisk them together. The milk is then heated and slowly added to the egg mixture, whisking constantly to avoid scrambling the eggs. The custard is cooked over medium heat until it thickens and coats the back of a spoon. The gelatin is then added to the custard, and the mixture is cooled to room temperature. Finally, the heavy cream is whipped to medium stiffness and folded into the cooled custard. The cream is then ready to be used as a cupcake filling.

When using Bavarian cream as a cupcake filling, it is important to ensure that the custard is completely cooled before folding in the whipped cream. This will prevent the cream from melting or becoming too runny. It is also important to work quickly once the cream is made, as it has a tendency to thicken and set up in the mold.

Bavarian cream is a perfect filling for cupcakes as it is light and creamy. It can be paired with various flavours, such as chocolate, fruit, or even a hint of champagne. The cream can also be adjusted to be sweeter or less sweet, depending on personal preference. When filling cupcakes, it is recommended to pipe a ring of frosting around the edge of the cupcake to create a dam and prevent the cream from leaking out.

Overall, Bavarian cream is a delicious and versatile dessert that can be used as a cupcake filling. With its light and creamy texture and subtle sweetness, it is sure to be a hit with anyone who tries it. So, the next time you're looking for a unique and elegant filling for your cupcakes, why not give Bavarian cream a try?

Bavarian cream as a dessert on its own

Bavarian cream, also known as crème bavarois or simply bavarois, is a French dessert that is often used as a filling for cakes, pies, tarts, cream puffs, and doughnuts. However, it can also be enjoyed as a delicious dessert on its own. Here are some tips and variations for serving Bavarian cream as a standalone dessert:

Preparation and Serving

Bavarian cream is typically served chilled, and there are a few ways to prepare and present it. The traditional method involves filling a fluted mould, chilling it until firm, and then turning it out onto a serving plate. This creates a beautiful, elegant presentation. Alternatively, it can be served directly from the bowl it was chilled in, similar to a French mousse. Escoffier suggested serving Bavarian cream in a "timbale or deep silver dish surrounded by crushed ice".

Flavour Variations

While the classic Bavarian cream has a creamy, vanilla flavour, it is incredibly versatile and can be easily adapted to create different variations. Here are some ideas for flavour variations:

• Coffee Bavarian Cream: Add 1 to 2 tablespoons of instant coffee granules to the custard to create a coffee-flavoured twist.
• Chocolate Bavarian Cream: For chocolate lovers, add 2 tablespoons of cocoa powder to the custard and stir until dissolved while cooking.
• Fruit-flavoured Crème Bavarois: Replace 1/2 cup of milk with 1/2 cup of fruit puree for a fruity twist. For an even stronger fruit flavour, you can replace up to 3/4 cup of milk. Alternatively, add freeze-dried powder, but be cautious as some fruits like kiwi can interfere with the gelatin's ability to set.
• Butterscotch Crème Bavarois: For a rich, caramelised flavour, replace the white sugar in the recipe with dark brown sugar or muscavado sugar.
• Tea-infused Crème Bavarois: Infuse the milk with tea by steeping it in hot milk. Use this strongly infused milk as the base for your custard to create a subtle tea flavour.

Serving Suggestions

Bavarian cream is a versatile dessert that can be paired with various toppings and sauces to enhance its flavour. Here are some serving suggestions:

• Fruit Curds: Serve with fruit curds such as lemon curd, passion fruit curd, or pineapple curd for a tangy and sweet contrast.
• Chocolate Sauce: Drizzle some chocolate sauce over the Bavarian cream for an indulgent treat.
• Salted Caramel Sauce: For a sophisticated touch, pair the cream with salted caramel sauce.
• Raspberry or Berry Compote: Top the cream with a raspberry or any berry compote for a burst of flavour.
• Tropical Fruit Compote: Create an exotic twist with a tropical fruit compote, such as mango passion fruit compote.

Whether enjoyed as a filling or a dessert on its own, Bavarian cream is a delightful treat that can be customised to suit different tastes and preferences.

Frequently asked questions