Delicious and easy to make french strawberry Bavarian cream. The perfect filling for cakes, donuts, pastries or just by itself. Yum!
Strawberry Bavarian Cream
Calling your inner Julia Child here. Is there anything more luscious than Strawberry Bavarian Cream? Airy and creamy at the same time. Grab a spoon and dig in. Use it just as it is or as a filling for donuts, cakes, cream puffs, etc.
Not a fan of strawberries? Try it with raspberries, blueberries, blackberries, vanilla, chocolate, or get modern with chai, matcha, chia, etc. The possibilities are endless. I really love strawberries and it’s perfect for summer recipes.
Since I made this Charlotte Royale cake yesterday, I had extra Strawberry Bavarian Cream leftover so I decided to fill little champagne glasses and top them with strawberry puree. You can also top them with whipped cream and fresh strawberries on top. Yummy
The base for a Bavarian is creme Anglaise, a loose custard that is used to make dessert sauces and ice cream. To make it thicker and creamier, gelatin and whipped cream are added and you get this delicious sweet treat that’s perfect for parties and get-togethers. You can serve them in these cute stemless glasses.
When it comes to patisserie, the French are the pioneers and geniuses of wonderful recipes and techniques. When I was little, I used to be obsessed with their methods and would often read cookbooks at night.
All the sugar and chocolate techniques were fascinating. When I enrolled in Culinary School the classes that I was looking forward to were baking and pastry.
If you ever want to learn about baking, consult old French books and you’ll quickly learn all there is to flour, sugar, and eggs. At first, it can look complicated and be a bit intimidating but it’s worth it.
I hope you can try this delicious Strawberry Bavarian Cream at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Strawberry Bavarian Cream
Ingredients
- 1/2 oz Gelatin (1/2 Envelope)
- 1/3 cup Water
- 3 Egg Yolks
- 1/4 Cup Sugar
- 1/2 Cup Milk
- 4 oz Fresh Strawberries
- 1 Cup Heavy Cream
Instructions
- In a small bowl, place the gelatin and water. Mix and set aside
- In another bowl, mix in the egg yolks and sugar until the mixture turns pale and become thicker. About 3-4 minutes
- Warm the milk in the microwave (milk should not be boiling hot)
- Slowly mix the in the milk into the yolks
- Place this mixture on top of a double boiler with simmering water underneath. Use a wooden spoon to stir until the yolk and milk mixture becomes thicker. About 4-5 minutes
- Meanwhile puree the strawberries using a blender or a food processor. Strain if desired
- Remove the milk mixture from the heat. Add the bloomed gelatin and strawberries. Mix well with a whisk
- Place this mixture into the freezer for 10-15 minutes to cool but not set
- In a mixer, whip the heavy cream until stiff peaks form
- Fold the heavy cream into the strawberry cream in 2-3 installments being careful not to deflate the cream. Add the red food coloring if desired
- Pour into small glasses or use it as a filling for cakes and pastries
- Place in the fridge to set (about 4 hours)
Nutrition
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I love Bavarian cream but my wife is dairy-free so I was looking for an alternative to whipped cream as the foam base. Egg white turned out to be the answer but it took a few iterations to get the additives nailed down:
At first I tried straight gelatin (had to be frozen to be stable so it was impossible to transport to the party), then gelatin plus xanthan (mouth feel was wrong), then agar (too stiff by itself), then agar and locust bean gum (still too stiff), then locust bean gum and xanthan at equal weights which is optimal for forming a gel (still too stiff), then locust bean gum with a little xanthan (close but it did not fully gel), then locust bean gum plus xanthan plus just a little agar (just right). So the end produce looks like this when made with plums:
Plum Mousse
(24 Mar 2018)
Fruit:
500g (1 lb) chopped plums (skin on)
200g water
Thickeners:
6g locust bean gum
2g xanthan gum
1.6g agar
¼ c sugar
1/8 t salt
½ t malic acid
Foam:
2 egg whites (5T pasteurized egg white) at room temperature
½ t malic acid
3T sugar
Measure egg white and into mixing bowl, add malic acid and set in a shallow pan of warm water to bring the whites to room temperature while prepping the strawberries
Put chopped plums into a 2 qt pan; add 200g water. Heat over medium flame to boiling, cook until plums are soft and puree with stick blender; turn off heat.
Combine xanthan, LBG, agar, sugar, salt, and malic acid and sift a couple of times to fully mix.
Slowly pour the thickeners into the blended plums while whisking to fully combine. Turn heat back on and simmer for 2 minutes to fully hydrate, whisking continuously to keep it stirred and prevent burning.
Cover and let sit while whipping the foam (temperature of the plum puree will be >190°F so the gums will be thick but will not begin to gel yet)
Beat egg whites until they form soft peaks, add sugar (1T at a time) and continue beating until it forms stiff peaks. Scrape down the sides a few times.
Dip the pan with the pureed strawberries into a larger pan of cool water and whisk to get the temperature down to ~140°F. Whisk a little of the beaten egg white into the plums (~3/4 c) to get them foamy and to reduce the temperature to ~120°F, then pour the plum mixture over the egg whites and fold together. Pour into a clear glass container and smooth out the top. Wipe the edge of the bowl with a paper towel if necessary. Cover with plastic wrap in direct contact with the top of the mousse and refrigerate until it is fully set (~2 hrs).
Where it says strawberries, think plums.
Wow Doc thank you so much for sharing this valuable info! Glad you were able to find the right combination of ingredients to achieve the perfect “whipped cream” I’ll surely save your recipe for future reference
Hi, Tiffany. I’m so happy I found your recipe (and your site!). I’ve been searching for a raspberry Bavarian cream or custard with disappointing results. Most of the recipes I came across didn’t have any eggs in them which seemed strange and unappealing. I want to use it as a cake filling; can you give me a sense of how solid the resulting product is? I imagine I might need to halve the amount of gelatin to get the proper consistency.
Hi Juliet! The consistency is like a mousse, I used it to stuff my Strawberry Royale cake and it worked perfectly. You can see it here –> https://livingsweetmoments.com/strawberry-charlotte-royale-cake/