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Pastry cream and Bavarian cream are two popular dessert ingredients that are often used in a variety of pastry recipes. Both are creamy and rich and can be used as fillings or toppings for cakes, pastries and other desserts. While the two creams may seem similar, there are some key differences that set them apart.
In this article, we’ll take a closer look at pastry cream and Bavarian cream and explore the differences between the two. We’ll look at the ingredients, texture, flavour and uses of each cream, and give you tips on how to use them in your own recipes. By the end of this article, you’ll have a better understanding of the differences between pastry cream and Bavarian cream, and be able to choose the right cream for your next pastry creation.
What is pastry cream?
Pastry cream, also known as crème pâtissière, is a rich and creamy custard often used in pastry recipes. It is made by heating milk, sugar and egg yolks until thickened, and then adding a starch, typically cornstarch or flour, to further thicken the mixture. The mixture is then cooked until it has a thick, custard-like consistency.
Pudding cream has a smooth and creamy texture and a rich vanilla flavour. It can be used as a filling for pastries, cakes and tarts, or as a topping for fruit and other desserts. It’s a versatile cream that can be flavoured with various extracts or liqueurs to suit your taste.
Pastry cream is often used in classic French pastries such as éclairs, cream puffs and mille-feuille. It is also used in American pastry recipes such as Boston cream pie and banana cream pie. Pastry cream can be made ahead and stored in the fridge for up to three days, making it a convenient ingredient to have on hand for last-minute desserts.
In the next section, we’ll take a closer look at Bavarian cream and see how it differs from pastry cream.
What is Bavarian cream?
Bavarian cream, also known as crème bavaroise, is a variation of pastry cream that includes the addition of whipped cream or whipped egg whites. This addition gives Bavarian cream a lighter, more aerated texture than pastry cream.
To make Bavarian cream, pastry cream is first made by heating milk, sugar and egg yolks until thick, and then adding a starch to further thicken the mixture. Once the cream has cooled, whipped cream or whipped egg whites are folded into the mixture to create a light and airy texture.
Bavarian cream has a delicate texture and a rich, creamy flavour. It can be flavoured with a variety of extracts, liqueurs or other flavourings to suit your taste. Bavarian cream can be used as a filling for cakes, pastries and other desserts, or as a topping for fresh fruit.
It is often used in classic French desserts such as charlotte russe and bavarois. It is also a popular filling for cakes such as Black Forest cake and strawberry tart. Like pastry cream, Bavarian cream can be made ahead and kept in the fridge for up to three days.
Although pastry cream and Bavarian cream have many similarities, it’s important to understand the differences between them when deciding which to use in a recipe. In the next section, we’ll take a closer look at the composition and ingredients of each cream.
Composition and ingredients
The composition and ingredients of pastry cream and Bavarian cream are similar, but there are some important differences.
Pastry cream is typically made from milk, sugar, egg yolks and a starch such as cornstarch or flour. The mixture is heated until it thickens and becomes custard-like. The starch helps to thicken and stabilise the cream, while the egg yolks add richness and flavour.
Bavarian cream, on the other hand, involves the addition of whipped cream or whipped egg whites to the pastry cream base. This addition gives Bavarian cream a lighter, more aerated texture than pastry cream. Bavarian cream is usually flavoured with vanilla or another extract and may be enhanced by the addition of liqueurs or other flavourings.
Both creams can be flavoured with a variety of extracts, liqueurs or other flavourings to suit your taste. It’s important to note that the addition of whipped cream or whipped egg whites to Bavarian cream means that it contains more fat and has a lighter texture than pastry cream. This can affect the overall texture and flavour of your finished dessert.
In the next section we’ll look at the texture and consistency of each cream and how this affects their use in different recipes.
Texture and consistency
The texture and consistency of pastry cream and Bavarian cream are some of the key differences between the two.
Pastry cream has a smooth and creamy texture and a thick, custard-like consistency. It is typically used as a filling for pastries, cakes and tarts, or as a topping for fruit and other desserts. The addition of starch to custard helps to thicken and stabilise it, giving it a rich and velvety texture.
Bavarian cream, on the other hand, has a lighter, more aerated texture than pastry cream. The addition of whipped cream or whipped egg whites gives Bavarian cream a fluffy and mousse-like texture. It can be used as a filling for cakes, pastries and other desserts, or as a topping for fresh fruit.
The texture and consistency of each cream can affect its use in different recipes. Pastry cream is ideal for filling pastries and cakes where a thicker, more stable filling is required. Bavarian cream is more suitable for lighter desserts such as mousses and charlottes, or as a filling for cakes where a lighter, fluffier texture is required.
It’s important to note that the addition of whipped cream or whipped egg whites to Bavarian cream means that it is less stable than pastry cream and can be more difficult to work with. It’s important to take care when incorporating Bavarian cream into your recipes to prevent it from deflating or losing its structure.
In the next section, we’ll explore the flavours and uses of each cream to help you decide which is best for your recipe.
Flavours and uses
The flavour and uses of pastry cream and Bavarian cream are similar, but there are some differences to consider when choosing which cream to use in your recipe.
Pastry cream has a rich and creamy vanilla flavour. It can be used as a filling for pastries, cakes and tarts, or as a topping for fruit and other desserts. Pastry cream is a versatile cream that can be flavoured with different extracts or liqueurs to suit your taste. It is often used in classic French pastries such as éclairs, cream puffs and mille-feuille. It can also be used as a base for other desserts such as ice cream or pudding.
Bavarian cream also has a rich and creamy vanilla flavour, but with the addition of whipped cream or whipped egg whites, it has a lighter, fluffier texture than pastry cream. Bavarian cream can be used as a filling for cakes, pastries and other desserts, or as a topping for fresh fruit. It’s also a popular ingredient in classic French desserts such as charlotte russe and bavarois. Bavarian cream can be flavoured with a variety of extracts, liqueurs or other flavourings to suit your taste.
When choosing between pastry cream and Bavarian cream, it’s important to consider the texture and stability of each cream, as well as the flavour and overall effect on your finished dessert. Pastry cream is more suitable for more stable desserts such as pastries and tarts, while Bavarian cream is more suitable for lighter desserts such as mousses and charlottes. However, both creams can be used in a variety of recipes and flavoured to suit your personal tastes.
In the next section, we’ll look at the differences between pastry cream and Bavarian cream in more detail, and give you tips on how to use each in your own recipes.
Differences between pastry cream and Bavarian cream
Although pastry cream and Bavarian cream have many similarities, there are some important differences to consider when choosing which cream to use in your recipe.
The first difference is in the texture and consistency of the creams. Pastry cream has a thicker, custard-like consistency, while Bavarian cream has a lighter, mousse-like texture due to the addition of whipped cream or whipped egg whites.
Another difference is the stability of the creams. Pastry cream is more stable and can be used as a filling for more stable desserts such as pastries and tarts. Bavarian cream is less stable due to the addition of whipped cream or whipped egg whites and is more suitable for lighter desserts such as mousses and charlottes.
The fat content of the creams is another difference to consider. Pastry cream has a lower fat content because no whipped cream or egg whites are added. Bavarian cream has a higher fat content due to the addition of whipped cream or whipped egg whites, giving it a lighter texture and a creamier flavour.
The flavour of the creams is similar, with both having a rich and creamy vanilla flavour. However, the addition of whipped cream or whipped egg whites to Bavarian cream can affect the overall flavour and texture of your finished dessert.
When deciding which cream to use in your recipe, it’s important to consider the specific needs of your dessert. If you need a firm filling for pastries and tarts, pastry cream is the better choice; if you want a lighter, fluffier texture for mousses or charlottes, Bavarian cream is the better choice. Both creams can be flavoured with a variety of extracts or liqueurs to suit your taste.
In the next section, we’ll look at whether pastry cream can be used as a substitute for Bavarian cream, and give tips on how to use each cream in your own recipes.
Can pastry cream be used as a substitute for double cream?
Although pastry cream and single cream have some similarities, they are not interchangeable in recipes. The addition of whipped cream or whipped egg whites to Bavarian cream gives it a lighter, more aerated texture than pastry cream, which is thicker and more stable.
In some cases, however, pastry cream can be used as a substitute for double cream. If a recipe calls for Bavarian cream but you prefer a thicker, more stable texture, pastry cream can be used instead. Bear in mind that the resulting dessert will not have the same light and airy texture as single cream and the flavour may be slightly different.
When using pastry cream as a substitute for Bavarian cream, it’s important to adapt the recipe accordingly. If the recipe calls for whipped cream or whipped egg whites, you may need to adjust the amounts to achieve the desired texture. You may also need to add extra flavours or extracts to the pastry cream to compensate for the difference in flavour between the two creams.
If you’re not sure whether pastry cream can be used as a substitute for Bavarian cream in your recipe, it’s best to follow the recipe as written to achieve the desired result. However, if you prefer a thicker, more stable texture, pastry cream can be a suitable substitute.
In the next section, we’ll give you tips on how to use pastry cream and Bavarian cream in your own recipes to achieve the perfect flavour and texture.
Recipes: Pastry cream and Bavarian cream
Pastry Cream and Bavarian Cream can be used in a variety of dessert recipes to add a rich and creamy flavour. Here are some tips on how to use each cream in your own recipes:
Pastry cream:
- To prevent a skin forming on the surface of your pastry cream as it cools, place a piece of cling film directly on the surface of the cream before putting it in the fridge.
- To flavour your pastry cream, add different extracts or liqueurs according to your taste. For example, almond extract can give your cream a nutty flavour, while orange liqueur can add a citrus note.
- When using pastry cream as a filling for cakes or tarts, pipe it into the centre of the pastry to ensure even distribution.
- It can also be used as a base for other desserts such as ice cream or pudding.
Bavarian cream:
- To prevent a skin forming on the surface of your pastry cream as it cools, place a piece of cling film directly on the surface of the cream before putting it in the fridge.
- To flavour your pastry cream, add different extracts or liqueurs according to your taste. For example, almond extract can give your cream a nutty flavour, while orange liqueur can add a citrus note.
- When using pastry cream as a filling for cakes or tarts, pipe it into the centre of the pastry to ensure even distribution.
- It can also be used as a base for other desserts such as ice cream or pudding.
Both creams can be made ahead and kept in the fridge for up to three days, making them handy ingredients to have on hand for last-minute desserts. When using these creams in your recipes, it’s important to consider the specific needs of your dessert to achieve the best results.
Some popular recipes using pastry cream include éclairs, cream puffs and mille-feuille. Pastry cream is also a key ingredient in classic American desserts such as Boston cream pie and banana cream pie.
Bavarian cream is often used in French desserts such as charlotte russe and bavarois. It is also a popular filling for cakes such as Black Forest cake and strawberry tart. It can be used to give a light and airy texture to desserts such as mousses and parfaits.
Conclusion
Choosing the right cream for your dessert recipe can make all the difference in achieving the perfect flavour and texture. Although pastry cream and Bavarian cream have some similarities, they have important differences that should be considered when choosing a cream for your recipe.
Pastry cream is ideal for more stable desserts such as pastries and tarts where a thicker, more stable filling is required. It has a rich and creamy flavour and can be flavoured with various extracts or liqueurs to suit your taste. It can also be used as a base for other desserts such as ice cream or pudding.
Bavarian cream is more suitable for lighter desserts such as mousses and charlottes, or as a filling for cakes that require a lighter, fluffier texture. It has a lighter, more aerated texture than pastry cream due to the addition of whipped cream or whipped egg whites. Bavarian cream can be flavoured with a variety of extracts, liqueurs or other flavourings to suit your taste.
When choosing between pastry cream and Bavarian cream, it’s important to consider the specific requirements of your dessert recipe. If you need a firm filling for pastries and tarts, pastry cream is the better choice. If you want a lighter, fluffier texture for mousses or charlottes, Bavarian cream is the better choice.
Both creams can be flavoured with a variety of extracts or liqueurs to suit your personal taste. It’s important to adapt the recipe when substituting one cream for the other and to follow the recipe exactly to achieve the desired result.
In conclusion, although pastry cream and Bavarian cream may seem similar, they have distinct differences in texture, stability and flavour. By understanding these differences, you can choose the right cream for your dessert recipe and achieve the perfect flavour and texture. Whether you’re making classic French pastries or American pies, pastry cream and single cream are versatile creams.
FAQs
What is the difference between pastry cream and Bavarian cream?
The main difference between pastry cream and Bavarian cream is their texture and consistency. Pastry cream is thick and custard-like, while Bavarian cream has a lighter, more aerated texture due to the addition of whipped cream or whipped egg whites.
Can pastry cream be used as a substitute for Bavarian cream?
While pastry cream and Bavarian cream have some similarities, they are not interchangeable in recipes. The addition of whipped cream or whipped egg whites in Bavarian cream gives it a lighter texture than pastry cream. However, in some cases, pastry cream can be used as a substitute for Bavarian cream if a thicker, more stable texture is desired.
What desserts can be made with pastry cream?
Pastry cream is a versatile cream that can be used as a filling for pastries, cakes, and tarts, or as a topping for fruit and other desserts. Some popular desserts that feature pastry cream include éclairs, cream puffs, mille-feuille, Boston cream pie, and banana cream pie.
What desserts can be made with Bavarian cream?
Bavarian cream is commonly used in French desserts like charlotte russe and bavarois. It is also a popular filling for cakes like Black Forest cake and strawberry shortcake.Bavarian cream can be used to add a light and airy texture to desserts like mousses and parfaits.
Can the flavor of pastry cream and Bavarian cream be customized?
Yes, both pastry cream and Bavarian cream can be flavored with a variety of extracts, liqueurs, or other flavorings to suit your tastes. For example, almond extract can give your cream a nutty flavor, while orange liqueur can add a citrusy note.