Delicious and easy to make french strawberry bavarian cream. 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 a made this gorgeous 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. Yumm
The base for a bavarian is creme Anglaise, a loose custard which 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.
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 really looking forward 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 definitely 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.
- 1/2 oz of Gelatin 1/2 Envelope
- 1/3 cup of Water
- 3 Egg Yolks
- 1/4 Cup of Sugar
- 1/2 Cup of Milk
- 4 oz of Strawberries
- 1 Cup of Heavy Cream
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)
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