Bavarian Cream and French Pastry Cream are both beloved components in the world of pastry, lending their creamy richness to a variety of desserts. However, despite their similar names and purposes, these two custard-based creams have distinct differences in their ingredients, textures, and applications. Let’s delve into the nuances of Bavarian Cream and French Pastry Cream to understand their unique characteristics and how they compare.
1. Understanding Bavarian Cream
What is Bavarian Cream?
Bavarian Cream, also known as crème bavaroise, is a classic dessert cream with a velvety texture and rich flavor. It is a type of custard-based cream that incorporates gelatin for stability, resulting in a light and airy consistency.
Ingredients of Bavarian Cream:
- Heavy Cream: Provides the creamy base and richness to the Bavarian Cream.
- Egg Yolks: Adds richness and thickening properties to the cream.
- Sugar: Sweetens the cream to balance the flavors.
- Gelatin: Acts as a stabilizer, giving Bavarian Cream its characteristic firmness.
- Flavorings (such as vanilla extract or liqueur): Enhances the taste and aroma of the cream.
2. Exploring French Pastry Cream
What is French Pastry Cream?
French Pastry Cream, known as crème pâtissière in French cuisine, is a versatile custard cream used in various desserts like éclairs, tarts, and fruit pastries. It has a thicker consistency compared to Bavarian Cream, making it ideal for filling pastries.
Ingredients of French Pastry Cream:
- Milk: Serves as the base liquid for the cream.
- Egg Yolks: Provides richness and thickening to the cream.
- Sugar: Sweetens the cream to balance flavors.
- Cornstarch: Acts as a thickening agent, giving French Pastry Cream its pudding-like consistency.
- Flavorings (such as vanilla bean or extracts): Infuses the cream with flavor according to the desired taste profile.
3. Key Differences Between Bavarian Cream and French Pastry Cream
Texture:
- Bavarian Cream has a lighter, mousse-like texture due to the incorporation of gelatin, while French Pastry Cream is thicker and more pudding-like because of the cornstarch.
Stability:
- Bavarian Cream is more stable and holds its shape well, making it suitable for molded desserts and cake fillings, whereas French Pastry Cream is softer and may ooze out of pastries if not properly stabilized.
Usage:
- Bavarian Cream is commonly used as a filling for cakes, pastries, and charlottes, as well as a dessert on its own, while French Pastry Cream is primarily used as a filling for pastries, tarts, éclairs, and cream puffs.
4. Tips for Using Bavarian Cream and French Pastry Cream
Bavarian Cream:
- Ensure that the gelatin is properly bloomed and dissolved to achieve the desired texture.
- Whip the heavy cream to soft peaks before folding it into the custard mixture to create a light and airy consistency.
- Refrigerate the Bavarian Cream until it is fully set before using it as a filling or topping for desserts.
French Pastry Cream:
- Whisk the egg yolks and sugar until pale and thick to ensure a smooth and creamy texture.
- Cook the pastry cream over low heat, stirring constantly, to prevent the eggs from scrambling and to achieve a smooth consistency.
- Strain the cooked pastry cream through a fine-mesh sieve to remove any lumps or cooked egg bits before chilling.
Conclusion
In conclusion, while both Bavarian Cream and French Pastry Cream are delectable custard-based creams used in various desserts, they have distinct differences in their ingredients, textures, and applications. Bavarian Cream offers a lighter and more stable consistency, ideal for cakes and molded desserts, while French Pastry Cream provides a thicker and creamier texture, perfect for filling pastries and tarts. Understanding these differences allows pastry chefs and home bakers to choose the right cream for their desired desserts and create indulgent treats with precision and finesse.