Bavarian cream

Step by step: Bavarian cream

• Step1

  Make the Bavarian cream: Soak 15 grams of gelatin sheets in cold water.

• Step2

  Combine 5 egg yolks and 40 grams (1.5 oz) of sugar in a bowl and mix.

• Step3

  Combine 150 ml (5 fl oz) of milk and 150 ml (5 fl oz) of heavy cream, a pinch of salt and 40 (1.5 oz) grams of sugar in a saucepot, and bring to boil. Stirring constantly, gradually add the hot milk into the egg yolk mixture.

• Step4

  Return to the pot, and cook, stirring constantly, until the mixture is thick enough to cover the back of a spoon. Remove from the heat, and add 1 teaspoon of vanilla sugar.

• Step5

  Drain the gelatin and melt in a bowl set over a water bath. Add into the warm mixture and stir until smooth. Cool to about 30°C (86°F).

• Step6

  Whip 500 ml (1 pint) of heavy cream (min 30 % fat) until stiff. Add into the mixture in two batches, folding gently until incorporated. Immediately pipe or spread into prepared pastries or serving dishes, as the gelatin sets quickly. Visit our website to find a recipe for chocolate Bavarian cream, white chocolate & caramel mousse, and other delicious recipes.