Bavarian Cream (vanilla or chocolate)

Bavarian Cream (vanilla or chocolate)
A pastry cream lightened with whipped cream for a light and creamy filling


For: 4 cup
15 min
Ready in:
2 h 15 min


  1. Heat milk and vanilla extract in a saucepan
  2. While that's heating, whisk together the yolks, sugar, cornstarch, and AP flour
  3. Once milk is simmering, temper into yolks.
  4. Pour milk back into sauce pan and bring to a boil. Cook for 1 minute, continually stirring
  5. Place pastry cream in a bowl and wrap with plastic directly on top of cream to prevent skin from forming.
  6. If making chocolate cream, mix in dark chocolate before wrapping and chilling.
  7. Chill completely, approx 2 hours
  8. Whip heavy cream to stiff peaks
  9. Whisk chilled pastry cream to loosen and break up any lumps
  10. Fold in whipped cream. Use immediately or store in fridge for up to 5 days. If using as filling, this cream can be frozen once applied for intended use (pipe into cream puffs or layer into cakes before freezing).


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