Bavarian Cream, Pastry Cream, French Custard

Baking By SandiOh Updated 25 May 2010 , 12:09am by Jeep_girl816

SandiOh Posted 22 May 2010 , 11:34am
post #1 of 3

I think I'm understanding the differences, but wanted to see if anyone can tell me the difference between, and which is better as a filling in a cake.

I've recently been asked to fill a cake with "Bavarian Cream", and I've always had an aversion to "eggy" foods, so I'm not really sure which would be best as filling....and the person that asked me is really not all that sure either.

Any advice is appreciated. Thank you,

2 replies
prterrell Posted 23 May 2010 , 12:28am
post #2 of 3

Bavarian cream and crème pâtissière (pastry cream) are types of custard.

"Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick pastry cream used to fill éclairs.
"Bavarian cream is similar to flour- or cornstarch-thickened crème pâtissière[4] but thickened with gelatin[5] instead and flavoured with liqueur. It is lightened with whipped cream when on the edge of setting up."

"While 'custard' may refer to a wide variety of thickened dishes, technically (and in French cookery) the word custard (crème or more precisely crème moulée) refers only to an egg-thickened custard.

When starch is added, the result is called pastry cream (crème pâtissière), which is made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon."

Bavarian cream recipes:

Pastry cream recipes:

Jeep_girl816 Posted 25 May 2010 , 12:09am
post #3 of 3

Wow! Thanks for the great info!

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