Creme Bavaroise (classic production method)

Bavarian cream (Creme Bavaroise) is a classic French custard-based cream stabilized with egg yolks and gelatin. The egg yolks give it an exceptionally smooth, delicate, and creamy texture.

It is primarily used for classic desserts and pastry creations such as Pineapple Royal, Charlotte Royal, and St. Honoré.

Bring the milk, sugar (1), vanilla seeds, and the scraped vanilla bean to a boil. Whisk the egg yolks smooth with a small amount of the hot milk, then return the mixture to the remaining milk. Add sugar (2) and cook over gentle heat, stirring constantly, until the custard reaches 82°C and coats the back of a spoon. Strain the custard and begin cooling.

Bloom the powdered gelatin in the cold water until fully hydrated. Gently heat until completely dissolved. Mix about one-fifth of the custard with the dissolved gelatin and warm the mixture to approximately 40°C. Add the gelatin mixture back to the remaining custard and stir thoroughly until evenly combined.

Fold one-third of the whipped cream into the custard until smooth. Gently fold in the remaining whipped cream until fully incorporated.

Use immediately or portion as required.