This may be a stupid question but I can not find the answer to this question. I have seen that they are both used for fillings in cream puffs and eclairs so I am wondering if they are the same thing?? Does anyone know??
I had never heard of this before your post. Based on a very brief internet search, Venetian cream, like Bavarian cream, is a creme patisserie, that is a pastry cream. The few recipes I could find for Venetian cream use corn starch or flour as a thickener, while Bavarian cream is thickened with gelatin. So, they are similar, but are not the same.