How to Make Bavarian Cream

Co-authored by Hannah Madden

Last Updated: December 13, 2022 Tested

Bavarian cream is a classic dessert that is otherwise known as crème Bavaria or Bavaria. It is often served by itself or with a fruit sauce, and it can also be piped into doughnuts or cream puffs. Bavarian cream consists of thick custard flavored with vanilla that is lightened with whipped cream and chilled. This article will show you how to make a traditional Bavarian cream.

Ingredients

1 1/4 cups (295.7 ml) whipping cream
1 1/4 cups (295.7 ml) heavy cream
1 tbsp. (13.8 g) powdered gelatin
3 tbsp. (44.4 ml) milk
1/4 cup (48 g) granulated sugar
5 eggs, separated
1 vanilla bean or 1 teaspoon (4.9 ml) vanilla extract

Steps

Pour it into a saucepan and slowly bring it to a boil over low heat. When it boils, turn off the heat and let it sit for 1 hour.
2
Extract the bean from the cream. Scrape the seeds from the bean pod and then add them to the cream. Discard the pod.
- If you are using vanilla extract, place 1 tsp. (4.9 ml) vanilla extract in the cream instead of splitting the vanilla bean.
(13.8 g) of powdered gelatin to 3 tbsp. (44.4 ml) milk in a small bowl. Set aside.
Once it is warm, whisk it slowly into the egg mixture. Place the cream and egg mixture in a bowl over simmering water.
When it coats the back of a wooden spoon, remove it from the boiling water and add the gelatin/milk mixture. Stir. This is your custard.
Stop when it is at room temperature.
Pour mixture into ramekins or other small bowls. As the Bavarian cream cools and sets, it will form into the shape of your bowl.
Gently remove from the small bowls onto a plate.
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Do eclairs need to be refrigerated?

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If they won't be eaten for some time, yes.

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Can I add rum to Bavarian cream?

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Yes, but it will make it slightly runny.

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How do I use this as a filling for a cake?

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In layered cakes, just pipe some cream between the cooled layers of the cake. You also can hollow out a cake and pipe cream in. Make sure the cake/cream is cool, not warm, or the cake will collapse.

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Tips

For a lighter take on Bavarian cream, mix the gelatin with water and use milk to make custard instead of heavy cream.

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If you want to pipe it into a puff pastry, add a little more whipped cream and chill it for 1 to 2 hours, before piping it in with a pastry bag.

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Agar can be used in place of gelatin for a vegetarian version.

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