Bavarian cream is a type of custard that is traditionally served as a dessert or used as a drizzled topping. When I think of Bavarian cream, I think of the soft and fluffy filling inside of a doughnut. However, when some people think of Bavarian cream, they think of a gelatin-textured filling that has an unpleasant texture and taste. You may be surprised to learn that there is actually a debate about what Bavarian cream is and how to make it. We will continue to our topic what does bavarian cream taste like further below.
Some bakeries have experienced customers ordering pastries filled with “real Bavarian cream,” but then being disappointed with the final outcome. This made me start questioning what I thought I knew about Bavarian cream. I started wondering, were doughnuts filled with real Bavarian cream? If they weren’t, then what does Bavarian cream taste like? This article will tell you everything you need to know about Bavarian cream, as well as describe the possible different tastes and textures.
What is Bavarian Cream?
Bavarian cream, also known as creme Bavarois, is a rich custard that is typically made with egg. The exact origin of Bavarian cream is unknown, but may people believe that either Germany or France were the creators of this creamy recipe. Bavarian cream is also rumored to be the invention of a French chef named Marie-Antoine Carême, who is now remembered for his contributions to the “grand cuisine” style of cooking.
Perfect Buffalo meat with Bavarian Cream serving, Amazing Punch!
Some people have a tendency to confuse Bavarian cream with custard. Bavarian cream is created by whisking together egg yolk, sugar, and gelatin. Custard is usually prepared by mixing together milk and egg yolks and can be set using a variety of methods. The gelatin is what gives Bavarian cream its unique texture.
Many times, Bavarian cream is made with raw eggs. This means that it is not safe for pregnant women to eat, as the raw eggs could be harmful to the unborn baby. Additionally, because Bavarian cream contains raw egg, it needs to be refrigerated until you’re ready to eat it. Bavarian cream will typically last in the refrigerator for 5 to 7 days.
What Does Bavarian Cream Taste Like?
This question can be a little tricky to answer. Bavarian cream can be made with different flavors, depending on your preference. The texture of Bavarian cream will usually have the traditional “light and fluffy” texture, but because of the added gelatin, it will be a little thicker. Additionally, some Bavarian cream is made with real vanilla beans rather than vanilla extract, meaning this creamy dessert may include a slightly grainy texture.
Bavarian cream by itself doesn’t seem to have much of a flavor. Every now and then, some people believe they can taste hints of banana. If you don’t like the original taste of Bavarian cream, you can add other flavors to make it more appetizing. Try adding fun flavors such as chocolate, coffee, or even liquor to the Bavarian cream for extra taste!
Many times, Bavarian cream is a dessert that is served with a side of fruit. It is not usually eaten by itself due to the dull flavoring. However, some people prefer to use Bavarian cream between layers of cake rather than icing. The Bavarian cream can provide cakes and other baked desserts with additional texture and unusual flavors!
Bavarian cream is usually a creamy white or dull yellow color. If served as the main dessert, Bavarian cream typically has an oval-like shape and is garnished with fruit. If served inside a dessert, Bavarian cream will usually be piped into the pastry, the same as custard. You usually will not find certain fruits inside Bavarian cream because of their high enzyme count that will affect the way that the gelatin sets. These fruits typically include papayas and pineapples.
How Do you Make Homemade Bavarian Cream?
If you’re interested in trying your hand at making homemade Bavarian cream, follow these simple steps!
- First, measure 1¼ cups of heavy cream. Pour the heavy cream into a pot over the stove and add 1 crushed vanilla bean.
- Bring the heavy cream to a boil.
- Once boiling, remove the pan from the stove and allow the cream to cool down to room temperature.
- Strain the cream to remove the vanilla bean. Then, set the cream aside. If you plan to add any flavors, now is the time to add them.
- Pour a pack of unflavored gelatin mixture into a bowl and add 3 Tbsp. of milk.
- In a different bowl, whisk together ¼ cup of sugar and 5 egg yolks. Once combined, pour the cream mixture into the bowl and stir well.
- Heat the sugar, egg, and cream mixture in a double boiler over medium heat. Remove the mixture from heat once the cream has become thick.
- Add the cream mixture to the bowl containing the gelatin mixture. Blend them together until combined.
- Set the mixture over ice until it reaches room temperature. Then, gradually add 1¼ cups of whipped cream to the mixture. Fold the mixture together until combined.
- Add your final mixture into a mold and let it set in the refrigerator. Then, enjoy!
Bavarian cream is a yummy and filling dessert that can also be used as a pastry filling or drizzle. You can choose to enjoy Bavarian cream plain, or add a fruity or chocolaty flavor for some extra excitement! If you aren’t able to find a nearby bakery that sells Bavarian cream, you can easily make it at home by following the instructions mentioned above.
However, many of the “Bavarian cream doughnuts” that are sold in the United States are not actually filled with Bavarian cream. Instead, they are filled with pastry cream. This explains the confusion some bakers face when customers request a Bavarian cream filling but then are surprised by the results.
Bavarian cream does not have the same texture as normal custard because of the addition of gelatin. For some people, this gelatinous texture is not enjoyable. But for others, Bavarian cream is a fluffy dessert that can be eaten year-round!