Bakery-Style Bavarian Cream Filling

Bavarian Cream Filling Recipe

“…goes into everything from pastries to cupcakes, lending a smooth, creamy and almost vanilla pudding flavor.”

There was a bakery not too far from the house I grew up in.  It was a tiny, little old-school bakery with a charming elderly italian woman that could barely speak English.  For at least ten years, we smiled at each other, I pointed to what I wanted and she put it in a bag.  I consider it the best relationship I had with a woman until I met Angie.  I will never, ever, never, get over their raspberry filled doughnuts, which had the most amazing real raspberry filling (seeds and all) tucked into a perfectly fried doughnut.  What little money didn’t go into the video games at the local 7-Eleven, went into the pastries of Vitale’s Bakery.  But their doughnuts weren’t my only love affair.  They served an equally perfect cannoli, filled with a whipped bavarian cream that I’d scoop out on to my fingers and eat before finishing off what was left.  This Bavarian Cream filling is my ode to those memories.  It was used in our recent crepe cake and goes into everything from pastries to cupcakes, lending a smooth, creamy and almost vanilla pudding flavor.

Bavarian Cream Filling Ingredients

Yields:  About 2 Cups.  Time:  15 minutes

Ingredients:   (organic is optional-we list what we use)
3/4 Cups organic heavy cream (30-40%)
1 (1/4 ounce) envelope unflavored gelatin
2/3 Cup cold water
3 egg yolks
1/2 Cup confectioners’ sugar
1 cup organic low-fat milk
1 1/2 tsp pure vanilla extract

Bavarian Cream Filling Directions

Directions:
In a large bowl, with an electric mixer on medium speed, fitted with a whisk attachment, whip the cream until soft peaks form. Set in the refrigerator  until needed.  In a separate, small bowl, sprinkle the gelatin into 2/3 cup cold water and set aside to soak for 10 minutes. With a hand whisk, beat the egg yolks and the confectioners’ sugar in a large bowl until the mixture turns pale yellow and has a thick, creamy texture.  Set aside.

In a medium sized sauce pan over medium-high heat, bring the milk and the vanilla to a boil, stirring on occasion to keep the milk from scorching to the bottom of the pan.  Once at a boil, remove from heat and slowly pour  2-3 Tbsp ofthe milk mixture into the egg yolk mixture, stirring to combine thoroughly, then continue to slowly add the rest of the milk mixture. Stir to combine.   Place the bowl over a sauce pan of simmering water, creating a bain-marie.  The bowl is not to touch the water so use just enough water to boil without evaporating too quickly.  About 1/4″ is enough.  Whisk constantly until the mixture starts to leave loose tracks behind the whisk.  The mixture is just thick enough to coat the back of a spoon and leave a definitive trail when you run your finger through it.

Bavarian Cream Filling Recipe

Gradually whisk in the dissolved gelatin then place the bowl over a large bowl of ice water (or a couple of bags of frozen corn if you forgot to buy ice like us). Make sure that the mixture is lump-free. Continue to stir vigorously until the cream starts to cool and thicken to a loose pudding-like consistency (it will still be pourable, not firm).  Gently fold in the whipped cream that you set in the refrigerator earlier, making sure to blend the mixture thoroughly. Chill until you’re ready to use as a cake filling or pastry filling.

Bavarian Cream Filling Home Made

This recipe will keep fresh in an airtight container for 1 week in the refrigerator.  It does not freeze well.  If chilled in the refrigerator, let stand for ten minutes at room temperature, then gently whisk for 10-20 seconds to smooth the texture before using.

15 responses on “Bakery-Style Bavarian Cream Filling

    • It’s what I had on hand (and usually do). You can use whole milk, 1%, etc. The whipped heavy cream is doing just about all of the work when it comes to the finished consistency. Take Care…Kevin.

  1. Are you stirring, whisking, how long for each?? I’m thinking I ruined it because it’s not thickening while on ice with me stirring to prevent lumps. … Have you ever doubled the recipe?? Maybe that’s where I messed it up??

    • Hey Marianne…at the point you have the mixture over ice, you should be stirring, not whisking. You should expect to stir for about 5 minutes until it thickens. I’ve never doubled the recipe and it’s been consistently fine…don’t see the issue in doubling unless the volume would require more stirring time. I’d suggest trying it in the original portions. I hope this helps…let me know if not and I’ll help figure it out. Kevin.

    • Hi Nancy….no, organic is optional. We list what we use. I typically make a note of that. You’ve reminded me that I should update the post to let our readers know. Thanks!

    • Hi Jamie, Bavarian cream cannot be baked. It would break down in the process. It’s to be piped or applied in some manner after the baking of your cake or pastry….specifically once the cake has completely cooled. King cakes vary depending on world regions, but I assume you’re ether baking a French King cake, which usually uses frangipane as a filling, or a Gulf Coast King cake (traditional around this time of year in the Gulf Coast of the U.S., around lent). The latter is typically covered in a simple sugar icing. If you are baking a Gulf Coast King cake, then I don’t think you need bavarian cream. If you’re baking a French King cake, then it would replace the frangipane (I assume) and be piped into the puff pastry layers after the cake has cooled. I have never personally made a King cake of any sort, though I’ve eaten a few. I’d be at a loss to give any meaningful advice on how to incorporate bavarian cream into the recipe, but would be happy to take a look at the recipe if it will help you. Good luck! Kevin

  2. Pingback: Vanilla Bavarian Cream | TheFamilyFeed·

  3. Well, mine is runny. Now that I’ve read the other comments I can see why. Ugh. I whisk it while it was over ice. So it won’t thicken up in the fridge? Even though it has gelatin in it? I had planned on putting it in cream puffs.

    • Hi Debbie…well, you might be alright and likely are. Whisking isn’t going to ruin the cream..stirring (with a thin blade spatula) as it cools is a preferred method for me, not a rule. Some argue it cools the cream faster to whisk. Don’t panic if you haven’t folded in the whipped cream yet. The cream is slightly runny up to that point. The key is to whisk/stir the cream over ice until you start to see a distinct trail behind the whisk or spatula. At that point, test it by dipping a spoon into the cream, running your thumb across the back of the spoon: if it leaves a distinct track, it’s ready. But, it will still be a pourable liquid. If you feel it isn’t quite thick enough after you’ve worked it over the bowl of ice for a bit (be patient!), you can set it in the fridge, but I’ve never had that be necessary. Once the whipped cream is folded in, you have a finished product. Let me know your results. Good luck!

Leave a Reply