Brian Nagele
The names Bavarian cream and pastry cream may be familiar to you if you enjoy French desserts. They are not the same thing, despite the fact that both are rich, creamy fillings that may be used in a variety of sweets. In actuality, there are several significant distinctions between pastry cream and Bavarian cream.
The traditional French custard pastry cream, also known as crème pâtissière, is thickened with flour or cornstarch.
It can also serve as a base for other desserts and is commonly used as a filling for tarts, éclairs, and cream puffs.
On the other hand, Bavarian cream is a sort of dish that is produced by blending whipped cream, crème anglaise, and gelatin.
It can be used as a filling for cakes and pastries or consumed on its own. Although both are tasty, they are distinctive due to their various textures and flavors.
What Is Bavarian Cream?
Known also as crème bavaroise, bavarian cream is a traditional French dessert that was developed in the 19th century by renowned chef Marie Antoine Carême.
Gelatin and whipped cream are used to thicken the light and airy custard-based delicacy. It can be used as a filling for cakes, pastries, and other delicacies and is often served chilled.
Egg yolks, sugar, milk, gelatin, and heavy cream make up the majority of the ingredients in Bavarian cream.
When the milk and egg yolks are cooked, the sugar and egg yolks are whisked together until they are light and airy, and the mixture thickens into a custard.
The mixture is then given a hard firmness by the addition of gelatin, and the addition of whipped cream makes it light and airy.
A variety of flavors, including vanilla, chocolate, fruit puree, and liqueurs, can be added to bavarian cream. To fit the dessert’s theme, food coloring can also be used to color it.
The dessert is often cooled while being set in a mold until it is solid enough to remove and serve.
Overall, Bavarian cream is a tasty and adaptable dessert that may be prepared in a number of different ways.
Its delicate flavor makes it a superb dessert on its own, and its light and airy texture makes it the ideal filling for cakes and pastries.
What Is Pastry Cream?
The classic French custard pastry cream, also known as crème pâtissière, is used as a filling for a range of pastries, cakes, and sweets.
Egg yolks, sugar, cornstarch, and milk are whisked together to create a thick, creamy, and smooth concoction.
After that, the mixture is heated gently while being cooked until it smoothes and thickens.
Various flavors, including vanilla, chocolate, coffee, and fruit puree, can be added to pastry cream to create a variety of desserts.
It is frequently used as a filling for cakes, tarts, eclairs, and cream puffs. Additionally, it can serve as a foundation for other sweets like mousse, ice cream, or souffles.
Bavarian cream and pastry cream have a comparable texture, but they are not the same.
The fundamental distinction between the two is that Bavarian cream is a combination of custard and whipped cream stabilized with gelatin, whereas pastry cream is a cooked custard that uses cornstarch as a thickening.
In addition to being heavier than Bavarian cream, pastry cream tastes more strongly of eggs.
Overall, pastry cream is a delicious and adaptable ingredient that can be utilized in a variety of ways. It is a crucial part of many traditional French sweets.
Comparing Bavarian Cream and Pastry Cream
Bavarian cream and pastry cream are two traditional and well-liked choices when it comes to French pastry recipes.
They are not the same thing, despite some resemblance.
Ingredients
Crème pâtissière, sometimes referred to as pastry cream, is created with milk, egg yolks, sugar, cornstarch, and vanilla.
In contrast, crème anglaise, gelatin, and whipped cream are used to make Bavarian cream. The crème anglaise resembles pastry cream but has more egg yolks and less cornstarch.
Texture
Pastry cream has a custard-like consistency and is thick and creamy. As a filling for pastries, cakes, and tarts, it is frequently used.
On the other hand, Bavarian cream has a mousse-like texture and is lighter and airier. It can be used as a filling for cakes and pastries or consumed on its own.
Preparation
On the burner, pastry cream must be continuously stirred to avoid burning or curdling. Depending on the recipe, it may take 10 to 20 minutes to cook.
On the other hand, making Bavarian cream involves multiple stages. Creme anglaise must first be made before being combined with whipped cream, gelatin, and sugar. After cooling the mixture, it sets.
Uses
Cakes, tarts, and éclairs are just a few of the delicacies that can employ pastry cream as a filling.
Additionally, it can be flavored with various extracts or liqueurs. Bavarian cream is a fantastic dessert option as well as a superb filling for cakes and pastries.
Common Misconceptions
There are various misconceptions about pastry cream and Bavarian cream that people hold.
Here are a few examples of typical ones:
1. Bavarian cream and pastry cream are the same thing
One of the most widespread fallacies is the conflating of pastry cream and bavarian cream. This is untrue, though.
Bavarian cream and pastry cream both have a custard foundation, but their preparation methods are different.
While pastry cream lacks gelatin or isinglass, Bavarian cream does, as well as whipped cream. In addition, pastry cream is heavier and fluffier than Bavarian cream.
2. Bavarian cream and whipped cream are the same thing
Another common misunderstanding is that whipped cream and Bavarian cream are interchangeable. This, too, is untrue, though.
Whipping cream is a part of Bavarian cream, however they are not the same.
Whipped cream is just cream that has been whipped until it is light and fluffy, whereas bavarian cream is a custard-based delicacy that contains whipped cream plus gelatin or isinglass.
3. Bavarian cream is difficult to make
Many people think that making Bavarian cream is difficult and that only skilled bakers should attempt it.
This is not always the case, though. Bavarian cream is not extremely difficult to make, but it does require some expertise and attention to detail.
Anyone can create wonderful Bavarian cream with the appropriate recipe and some experience.
4. Bavarian cream is only used in desserts
Bavarian cream can be used in different meals while being frequently used in desserts. For instance, Bavarian cream can be used as a waffle topping or a crepe filling.
Additionally, it can be used as a trifle ingredient or as a cake filling.
Finally, there are a lot of myths concerning pastry cream and Bavarian cream. Although they both contain custard, their method and ingredients are different.
It is not particularly difficult to prepare Bavarian cream, which is not the same as whipped cream. Beyond desserts, Bavarian cream can be used in a wide range of foods.
Frequently Asked Questions
What is Bavarian cream?
Bavarian cream is a dessert that consists of an egg-based custard (milk thickened with eggs) and gelatin or isinglass, which is then folded into whipped cream. The mixture is then set in a cold mold and unmolded for serving. Bavarian cream is known for its light and fluffy texture and rich vanilla flavor. It can be served on its own or used as a base for other desserts.
What is pastry cream?
Pastry cream, also known as crème pâtissière, is a thick, creamy custard that is used as a filling for pastries, cakes, and other desserts. It is made with milk, eggs, sugar, and cornstarch or flour. The mixture is cooked until it thickens, and then it is chilled before use. Pastry cream is known for its smooth, velvety texture and rich vanilla flavor.
Is Bavarian cream the same as pastry cream?
No, Bavarian cream and pastry cream are not the same. While both types of cream are made with eggs, milk, and sugar, the main difference is the addition of gelatin or isinglass in Bavarian cream. This gives Bavarian cream its light and fluffy texture and sets it apart from pastry cream.
Can Bavarian cream be used as a substitute for pastry cream?
While Bavarian cream and pastry cream are not the same, Bavarian cream can be used as a substitute for pastry cream in some recipes. However, it’s important to keep in mind that Bavarian cream has a different texture and flavor than pastry cream, so it may not work in all recipes.
Which is better: Bavarian cream or pastry cream?
Both Bavarian cream and pastry cream are delicious in their own way, and which one is better depends on personal preference and the recipe you’re making. Bavarian cream is lighter and fluffier, while pastry cream is thicker and creamier. Ultimately, it’s up to you to decide which one you prefer.
Conclusion
Finally, pastry cream and Bavarian cream are not the same. Although both are used to make pastries and desserts, they are different in terms of their composition, texture, and flavor.
Using milk, egg yolks, sugar, cornstarch, and occasionally vanilla bean or extract, pastry cream is a thick custard.
After being thickened on the stove, it is cooled until it is time to use it. A filling for cakes, pastries, and tarts, pastry cream has a silky, creamy feel.
Bavarian cream, on the other hand, is a light and fluffy dessert that is produced by incorporating whipped cream into a cooked custard foundation that has been stiffened with gelatin.
It is then either served on its own or used as a filling for cakes and pastries after being cooled until it has hardened.
Bavarian cream has a light, fluffy consistency and is frequently flavored with fruit puree, chocolate, or vanilla.
Although both creams are delectable and useful, they cannot be used interchangeably.
While Bavarian cream is better suitable for sweets that call for a lighter texture, pastry cream is best used for filling pastries. To get the intended results, it’s crucial to utilize the right cream for the recipe.
