Bavarian Cream Filling

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5 from 2 votes

This versatile Bavarian cream filling recipe is the perfect choice for stuffing your favorite pastries and desserts.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: German

Servings:

Calories: 247kcal

Author: Fox Valley Foodie

Ingredients

1 cup heavy cream
2 teaspoon vanilla extract
1 tablespoon gelatin
¼ cup milk
¼ cup sugar
4 egg yolks
1 cup whipped cream

Instructions

Combine heavy cream and vanilla extract in a small saucepan and bring to a simmer then shut off heat.
Combine gelatin and milk in a small bowl and set aside.
Mix together sugar and egg yolks in a separate bowl, then slowly add a couple of splashes of warm heavy cream at a time while whisking. Continue to do this until all of the cream has been added to the egg yolk mixture.*
Return the egg and cream mixture to the saucepan and place over a double boiler with the water boiling. **
Stir the cream as it cooks in the double boiler until it has thickened like puddling and coats the back of a spoon well.
Remove from heat and add the gelatin mixture, then stir to combine.
Fold in whipped cream.
Place Bavarian cream filling in molds to set, or add to your desired dessert or pastry. Refrigerate until chilled.

Notes

*Adding warm cream helps temper the eggs. However, you can let the cream come to room temperature prior to mixing with the eggs so you don't have to worry about curdling the eggs. Curdling can be avoided if adding the heated cream slowly enough.

**If you do not have a double boiler, you can set a small saucepan inside of a medium saucepan filled with a couple inches of water.

Note: If you don't want the cream to firm up so much, you can leave out the milk and gelatin and thicken the mixture with a little cornstarch instead as a thickening agent to keep it more pudding-like, similar to Boston Cream pie filling.

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