The Elegance of Strawberry Bavarian Cream
There is something truly sophisticated about a Strawberry Bavarian Cream (known in French as Crème Bavaroise). While many home bakers are familiar with the rustic charm of Strawberry Shortcakes, the Bavarian cream represents a more refined side of pastry. It is a light, airy, yet incredibly rich mousse-like dessert that relies on a perfect emulsion of flavored crème anglaise, gelatin, and whipped cream.
This versatile preparation can be served on its own in elegant ramekins or used as a decadent filling for complex layer cakes. It also makes a wonderful, creamy addition to Miniature Puff Pastry Fruit Tartlets, providing a silky contrast to the crisp pastry shell.
Note: Bavarian creams are emulsions. If the mixture is too warm, it will melt the whipped cream; if it is too cold, the gelatin will set before you can fold everything together. Aim for a temperature that feels neither hot nor cold to the touch.
Ingredients for Strawberry Bavarian Cream
- 1.5 lbs fresh strawberries (stemmed) or 20 oz frozen unsweetened strawberries (thawed)
- 2 tablespoons (2 packets) powdered unflavored gelatin
- 1/4 cup plus 2 tablespoons cold water
- 2 cups warm Crème Anglaise (Vanilla Custard Sauce)
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
Step-by-Step Instructions
- Prepare the Fruit: Puree the strawberries in a food processor. Push the puree through a fine-mesh strainer into a large bowl to remove seeds and ensure a perfectly smooth texture.
- Bloom the Gelatin: Combine the gelatin and cold water in a small bowl. Let it sit for about 10 minutes until it swells and absorbs the water. Stir with a fork to ensure no lumps remain.
- Dissolve: Stir the bloomed gelatin into the warm crème anglaise. Stir continuously until the gelatin is completely dissolved and the mixture is smooth.
- Combine: Stir the crème anglaise mixture into the strawberry puree. Monitor the temperature; if the mixture starts to set, warm it slightly over simmering water.
- Whip the Cream: In a separate chilled bowl, combine the heavy cream, vanilla, and sugar. Beat to soft peaks.
- The Final Fold: Gently fold the whipped cream into the strawberry mixture using a rubber spatula. If small bits of cream remain, a very brief whisking can help homogenize the mixture.
- Set: Pour the mixture into molds or ramekins and refrigerate until firm.
Tip: If you are using this Bavarian cream as a component for a larger dessert spread, you can practice your piping skills with Royal Icing for Cookies to create decorative accents on the side.
Warning: If you substitute strawberries with tropical fruits like pineapple or papaya, you MUST boil the puree first. These fruits contain enzymes that break down gelatin, preventing the cream from ever setting.
