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Pastry cream and Bavarian cream are two popular components frequently used in desserts, yet they possess distinct characteristics. While both contribute richness and flavor to pastries, their differences in ingredients, preparation methods, and applications make them suitable for various purposes. This article delves into the intricacies of each cream, highlighting their key differences and providing practical recipes and usage tips.
What is Pastry Cream?
Pastry cream, also known as crème pâtissière, is a staple ingredient in French pastry-making. It is a thick, custard-like filling made from milk, sugar, eggs, and cornstarch. The eggs and cornstarch act as thickening agents, giving pastry cream its smooth and velvety texture. This cream is often flavored with vanilla but can be adapted with various extracts or flavorings to suit different dessert applications.
What is Bavarian Cream?
Bavarian cream, or crème bavaroise, is a lighter and more delicate variation of pastry cream. It is made with milk, sugar, egg yolks, gelatin, and whipped cream. The gelatin provides a firmer texture compared to pastry cream, while the whipped cream lightens the overall consistency, resulting in a mousse-like texture. Bavarian cream is often flavored with vanilla or fruit purees and is commonly used as a filling for cakes, trifles, and cream pies.
Key Differences between Pastry Cream and Bavarian Cream
The primary differences between pastry cream and Bavarian cream lie in their ingredients, preparation methods, and resulting textures.
Ingredients: Pastry cream relies on cornstarch for thickening, while Bavarian cream uses gelatin. Additionally, Bavarian cream incorporates whipped cream, which contributes to its lighter texture.
Preparation: Pastry cream is made by heating milk, sugar, and cornstarch until thickened, then tempering the eggs into the hot mixture. Bavarian cream, on the other hand, involves preparing a custard base and then folding in whipped cream and gelatin.
Texture: Pastry cream has a thick and creamy texture, making it ideal for filling pastries and tarts. Bavarian cream, with its whipped cream and gelatin, has a lighter, mousse-like texture, making it suitable for fillings and toppings.
Common Uses of Pastry Cream and Bavarian Cream
Both pastry cream and Bavarian cream are versatile ingredients with distinct applications in the world of desserts.
Pastry Cream:
- Filling cream puffs, eclairs, and tarts
- Layering cakes and pastries
- As a base for other creams, such as crème brûlée
- Flavoring ice cream and mousses
Bavarian Cream:
- Filling cakes, trifles, and cream pies
- Topping mousses and parfaits
- As a component in Bavarian cream donuts
- Flavoring fruit tarts and pastries
Recipes and Variations
Classic Pastry Cream Recipe:
Ingredients:
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter
Instructions:
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
- Bring the mixture to a simmer over medium heat, stirring constantly.
- In a separate bowl, whisk together the egg yolks.
- Temper the egg yolks by slowly whisking in a small amount of the hot milk mixture.
- Return the tempered egg yolks to the saucepan and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and butter.
- Strain the pastry cream through a fine-mesh sieve into a clean bowl.
- Cover the surface of the pastry cream with plastic wrap and refrigerate for at least 2 hours before using.
Classic Bavarian Cream Recipe:
Ingredients:
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 egg yolks
- 1 tablespoon vanilla extract
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy cream
Instructions:
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
- Bring the mixture to a simmer over medium heat, stirring constantly.
- In a separate bowl, whisk together the egg yolks.
- Temper the egg yolks by slowly whisking in a small amount of the hot milk mixture.
- Return the tempered egg yolks to the saucepan and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
- Microwave the gelatin mixture for 10-15 seconds, or until the gelatin has dissolved.
- Stir the dissolved gelatin into the warm custard mixture.
- Let the custard cool slightly.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the custard mixture until well combined.
- Pour the Bavarian cream into a prepared mold or dish and refrigerate for at least 4 hours before serving.
Frequently Asked Questions
Q: Can I use pastry cream instead of Bavarian cream?
A: While they share similarities, pastry cream and Bavarian cream have distinct textures and applications. Pastry cream is thicker and denser, making it ideal for fillings that require structure, such as in cream puffs or tarts. Bavarian cream, with its lighter texture, is better suited for fillings that require a mousse-like consistency, such as in cakes or trifles.
Q: Can I freeze these creams?
A: Pastry cream can be frozen for up to 2 months. However, freezing Bavarian cream is not recommended as the gelatin may break down, resulting in a grainy texture.
Conclusion
Pastry cream and Bavarian cream, while both delicious and versatile, possess unique characteristics that make them suitable for different dessert applications. Pastry cream, with its thick and creamy texture, is ideal for fillings and pastries that require structure. Bavarian cream, with its lighter and mousse-like texture, is perfect for fillings and toppings that require a delicate and airy consistency. Understanding the differences between these two creams allows pastry chefs and home bakers to create a wide range of delectable desserts that cater to various tastes and preferences.
Sources:
- https://www.quora.com/Is-Bavarian-cream-the-same-as-pastry-cream
- https://thefoodcharlatan.com/pastry-cream/
- https://www.abakingjourney.com/bavarian-cream-creme-bavaroise/
FAQs
Is pastry cream the same as Bavarian cream?
No, pastry cream and Bavarian cream are not the same. Pastry cream is a thick, custard-like filling made with milk, sugar, eggs, and cornstarch. Bavarian cream is a lighter and more delicate variation made with milk, sugar, egg yolks, gelatin, and whipped cream.
What are the key differences between pastry cream and Bavarian cream?
The key differences between pastry cream and Bavarian cream are:
- Ingredients: Pastry cream uses cornstarch for thickening, while Bavarian cream uses gelatin. Additionally, Bavarian cream incorporates whipped cream, which contributes to its lighter texture.
- Preparation: Pastry cream is made by heating milk, sugar, and cornstarch until thickened, then tempering the eggs into the hot mixture. Bavarian cream, on the other hand, involves preparing a custard base and then folding in whipped cream and gelatin.
- Texture: Pastry cream has a thick and creamy texture, making it ideal for filling pastries and tarts. Bavarian cream, with its whipped cream and gelatin, has a lighter, mousse-like texture, making it suitable for fillings and toppings.
Can I use pastry cream instead of Bavarian cream?
While they share similarities, pastry cream and Bavarian cream have distinct textures and applications. Pastry cream is thicker and denser, making it ideal for fillings that require structure, such as in cream puffs or tarts. Bavarian cream, with its lighter texture, is better suited for fillings that require a mousse-like consistency, such as in cakes or trifles.
Can I freeze pastry cream or Bavarian cream?
Pastry cream can be frozen for up to 2 months. However, freezing Bavarian cream is not recommended as the gelatin may break down, resulting in a grainy texture.
What are some common uses for pastry cream and Bavarian cream?
Pastry cream:
- Filling cream puffs, eclairs, and tarts
- Layering cakes and pastries
- As a base for other creams, such as crème brûlée
- Flavoring ice cream and mousses
Bavarian cream:
- Filling cakes, trifles, and cream pies
- Topping mousses and parfaits
- As a component in Bavarian cream donuts
- Flavoring fruit tarts and pastries