Bavarian Cream, also known as Crème Bavaroise, is a classic French dessert that combines the smoothness of custard with the lightness of whipped cream. It’s a luxurious, velvety treat that can be enjoyed on its own or used as a filling for cakes, pastries, or tarts. The key to making a perfect Bavarian Cream is in the technique: balancing the richness of the custard, the airiness of the whipped cream, and the gelatin that sets the mixture to the perfect consistency. Here’s a detailed guide to help you master the art of making a flawless Bavarian Cream.
Ingredients
For the custard:
- 2 cups heavy cream
- 1 vanilla bean (or 1 tablespoon pure vanilla extract)
- 4 large egg yolks
- 1/2 cup granulated sugar
For the gelatin mixture:
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar (optional)
Method
1. Prepare the Gelatin Mixture
Start by blooming the gelatin to ensure it dissolves properly and does not form clumps in the cream. In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes, allowing the gelatin to absorb the water and soften.
2. Infuse the Cream
Next, pour 2 cups of heavy cream into a saucepan and add the vanilla bean. If you’re using a vanilla bean, split it in half lengthwise and scrape the seeds into the cream, adding the pod as well. Heat the cream over medium heat until it is just about to boil, but don’t let it come to a full boil. Remove from heat once it starts to steam and let it sit for a minute to allow the vanilla to infuse the cream. If you’re using vanilla extract, add it after removing the cream from the heat.
3. Make the Custard Base
While the cream is infusing, whisk the egg yolks and granulated sugar in a separate bowl until they are pale and slightly thickened. Once the cream has cooled slightly, slowly pour it into the egg mixture in a thin stream while constantly whisking to prevent the eggs from scrambling. This step is important, as it allows the eggs to gently temper and integrate into the cream mixture.
4. Cook the Custard
Pour the mixture back into the saucepan and return it to the stove over medium-low heat. Stir constantly with a wooden spoon or heat-resistant spatula, making sure to scrape the bottom and sides of the pan to avoid scorching. Continue to cook the custard until it thickens and reaches about 170°F (77°C), or until it coats the back of a spoon. At this point, you should be able to draw a line through the custard with your finger on the spoon.
5. Dissolve the Gelatin
Once the custard is ready, remove it from the heat. Take the softened gelatin and add it to the hot custard mixture. Stir well to dissolve the gelatin completely. This step is crucial, as it will help the Bavarian Cream set to the perfect consistency. If you’re using vanilla extract instead of a vanilla bean, add it now and stir to combine.
6. Cool the Custard
Allow the custard mixture to cool slightly at room temperature for about 10-15 minutes. Stir occasionally to ensure that a skin doesn’t form on top. Once it has cooled to a lukewarm temperature, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the custard has thickened to a pudding-like consistency.
7. Whip the Cream
While the custard is cooling, prepare the whipped cream. In a chilled bowl, whip 1 cup of heavy cream until soft peaks form. If desired, you can add 2 tablespoons of powdered sugar to sweeten the whipped cream slightly. Be careful not to overwhip, as it could turn into butter.
8. Combine the Custard and Whipped Cream
Once the custard has thickened and cooled, gently fold in the whipped cream. This is where the magic happens: folding in the whipped cream will lighten the custard and give it a smooth, airy texture. Use a spatula to fold the two mixtures together until fully incorporated, being careful not to deflate the whipped cream too much. The resulting Bavarian Cream should be smooth, light, and creamy.
9. Set the Bavarian Cream
Transfer the Bavarian Cream to serving dishes, molds, or a large bowl, depending on how you plan to serve it. Cover and refrigerate for at least 4 hours, or overnight, to allow it to fully set and develop its flavor.
Tips for Perfect Bavarian Cream
- Tempering the eggs: Always temper the eggs slowly by adding a small amount of hot cream to the eggs before combining them with the rest of the mixture. This prevents the eggs from scrambling.
- Gelatin: Ensure the gelatin is completely dissolved in the custard to avoid any lumps. If you’re unsure, you can strain the custard after adding the gelatin.
- Whipping the cream: The cream should be whipped to soft peaks, not stiff peaks. Stiff whipped cream can result in a denser Bavarian Cream.
- Vanilla Bean: While vanilla extract is a fine substitute, using a vanilla bean will infuse the cream with a more complex flavor and give your Bavarian Cream a beautiful speckled appearance.
Serving Ideas
Bavarian Cream can be served on its own as a standalone dessert, garnished with fresh fruit, berries, or a dusting of cocoa powder. It’s also a great filling for cakes, layered in between sponge cake or used in delicate pastries like éclairs and tarts. You can even drizzle chocolate or fruit sauce over the top for extra flavor and visual appeal.
This delicate, creamy dessert is perfect for special occasions or any time you want to impress your guests with a luxurious, yet relatively easy-to-make treat.
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