NEW: Pineapple Mango Topping with 70% fruit content, combining the exotic flavors of pineapple and mango.

Search the entire store . . .

For chocoholics

Search suggestions

Bavarian cream

Name: Bavarian cream
Total time: 40 min
Ingredients: 4 egg yolks; 200 g sugar; 2 gelatine leaves (+ cold water for soaking); 470 ml of milk; 2 teaspoons BAM vanilla paste; 480 ml sweet whipping cream; fresh fruit and herbs, if desired, to top the dessert (optional); Powdered sugar, honey, agave syrup, fruit syrup (optional)

(1)

Preparation time: 40 min
Difficulty:
Number of ingredients: 8

Bavarian cream is a classic German dessert, known in French as "crème bavaroise". Its origins are French and its recipe was first written down by the French haute cuisine chef Marie Antoine Carême at the beginning of the nineteenth century.

The dessert has become extremely popular in Bavaria and throughout Germany.Crème Bavaroise is served chilled as a stand-alone dessert or used in a variety of cakes, pastries and other bakery products (spread or as a filling pulled from a piping bag).

There are a few steps to the Bavarian cream preparation - but don''t worry, none of them are complicated. The custard will be made with warm milk to which you will add soaked gelatine to melt it nicely. Finally, when the mixture has cooled, whisk in the whipped cream and pour it into the moulds or serving glasses.

BAM tip: if you are going to serve the Bavarian cream in moulds, do not leave them in warm water for too long. Doing so will liquefy more of the gelatine and the Bavarian custard will start to lose its settled structure. Between 30 and 45 seconds will be sufficient.

The Bavarian cream can also be used as a filling for doughnuts or other desserts.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the Bavarian cream:

4 egg yolks
200 g sugar
2 gelatine leaves (+ cold water for soaking)
470 ml of milk
2 teaspoons BAM vanilla paste
480 ml sweet whipping cream
fresh fruit and herbs, if desired, to top the dessert (optional)
Powdered sugar, honey, agave syrup, fruit syrup (optional)

Instructions:

For the Bavarian cream:

Whisk the egg yolks with the sugar until frothy. Pour the cold water over the gelatine and allow it to soften. Add the BAM vanilla paste to the milk. Heat the milk in a deep saucepan over a moderate heat until it comes to a gentle boil.

Lower the heat and add just a ladleful of milk to the egg yolk mixture, stirring to mix. This is called tempering. The milk dilutes the yolks and prevents their proteins from binding and the yolks from cooking. Add the tempered egg yolk mixture to the milk over a low heat. Whisk as you do this. Continue stirring gently for a few minutes and remove from the heat.

Add the soaked gelatine to the warm cream and whisk until nicely melted. Transfer the mixture to a mixing bowl and set aside to cool. While it is cooling, prepare the moulds or dessert glasses, etc., and whip the cream. Fold the whipped cream into the cooled custard. Transfer to the moulds, cover and place in the fridge to set.

Leave the Bavarian cream to chill for 6 to 8 hours, chilling overnight or even a little longer for best results. Smaller portions set faster. Serve.

Premium BAM baking products.

Order ingredients with a 10% discount:

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-0,99 €

Total:

9,90 €8,91 €

-10%

BAM Cake converter

Convert the cake ingredients to the desired cake size

Calculate

BAM Recipe Book

Download our new free e-book of sweet recipes.

Check out

Vanilla paste, 50 g

(12 Ratings)

4,90 €

Out of stock

Recommended

-20%

Recipe book: sweet snacks

Mug Cake Mix, 150 g

7,90 € 4,74 €

-40%

New
FIT
Vegan

-20%

Sour cherry jam, no added sugar, 200 g

(5 Ratings)

4,90 € 3,92 €

-20%

Become a master pâtissier

Online pâtisserie courses

Your guide to the perfect chocolate experience.

Discover exclusive recipes and expert advice with our free chocolate e-magazine.

News

Recipe

Latest

News

Recipe

Latest

Latest news and recipes

dubai chocolate: the prestigious dessert that has taken the world by storm

Chocolate novelties

Reading time: 5 minutes

Bavarian cream

Preparation time: 40 min

Difficulty: 1

Number of ingredients: 8

Ingredients:

For the Bavarian cream:

4 egg yolks
200 g sugar
2 gelatine leaves (+ cold water for soaking)
470 ml of milk
2 teaspoons BAM vanilla paste
480 ml sweet whipping cream
fresh fruit and herbs, if desired, to top the dessert (optional)
Powdered sugar, honey, agave syrup, fruit syrup (optional)

Instructions:

For the Bavarian cream:

	Whisk the egg yolks with the sugar until frothy. Pour the cold water over the gelatine and allow it to soften. Add the BAM vanilla paste to the milk. Heat the milk in a deep saucepan over a moderate heat until it comes to a gentle boil.
	Lower the heat and add just a ladleful of milk to the egg yolk mixture, stirring to mix. This is called tempering. The milk dilutes the yolks and prevents their proteins from binding and the yolks from cooking. Add the tempered egg yolk mixture to the milk over a low heat. Whisk as you do this. Continue stirring gently for a few minutes and remove from the heat.
	Add the soaked gelatine to the warm cream and whisk until nicely melted. Transfer the mixture to a mixing bowl and set aside to cool. While it is cooling, prepare the moulds or dessert glasses, etc., and whip the cream. Fold the whipped cream into the cooled custard. Transfer to the moulds, cover and place in the fridge to set.
	Leave the Bavarian cream to chill for 6 to 8 hours, chilling overnight or even a little longer for best results. Smaller portions set faster. Serve.

BAM Chocolate

Baking accessories

Gifts

FIT Products

Products on sale