Jump to RecipeThis post may contain affiliate links.See my disclosure policy.This homemade Bavarian Cream recipe, or Crème Bavaroise, is much easier to make than you may think.

Just a handful of ingredients will create a wonderfully rich, creamy, and silky-smooth filling you can use in your cakes, pastries, donuts, trifles, and more! What is Bavarian Cream? Despite its name, Bavarian cream is actually French, not German.Known in French as crème bavaroise or bavarois, its name refers to Bavaria, a German region historically celebrated for its dairy products and culinary traditions.The exact story behind the name is uncertain, but it may simply have been created as a French culinary tribute to Bavaria, or to reflect the long relationship French chefs had working for Bavaria’s Wittelsbach family, the royal dynasty from 1180 to 1918.

It became associated with the celebrated 19th-century chef Marie-Antoine Carême, who helped popularize it.Traditional Bavarian cream begins with Crème Anglaise.A setting agent, usually gelatin, is added to the custard, and whipped cream is folded into the mixture.

Classic Bavarian cream is traditionally poured into a decorative mold, refrigerated until firm, and then turned out onto a plate for serving, similar in presentation to panna cotta.While it was once a crowning achievement of 19th-century haute cuisine (as were molded jelly desserts in general), you rarely see it served as a standalone molded dessert today.Inst

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