Bavarian Kreme
Bavarian Kreme is a creamy and airy dessert filling made with whipped cream, egg yolks, and gelatin. It’s perfect for filling pastries like donuts, éclairs, and cream pies, or used in layered desserts like trifles or mousse cakes.
Equipment
- Saucepan
- Mixing Bowls
- Whisk
- Refrigerator
Ingredients
- 2 cups Heavy Cream for richness
- 4 pieces Egg Yolks for custard base
- 1/2 cup Sugar for sweetness
- 1 tsp Vanilla Extract for flavor
- 1 tbsp Gelatin for setting
Instructions
- In a saucepan, heat the heavy cream and vanilla extract until warm but not boiling.
- In a mixing bowl, whisk the egg yolks and sugar until pale and creamy.
- Slowly pour the warm cream into the egg mixture while whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring until it thickens slightly.
- Dissolve the gelatin in a small amount of water and stir it into the custard mixture. Remove from heat.
- Allow the mixture to cool, then gently fold in whipped cream to achieve a light and airy texture.
- Chill the Bavarian Kreme in the refrigerator for at least 2 hours before using in desserts.
Notes
Bavarian Kreme can be infused with different flavors like coffee or fruit purees. Perfect for filling éclairs, cream puffs, or tarts, or served as a standalone dessert with fresh berries.