cakepia recipe japanese      
Bavarian Cream (Crème Bavaroise)  
World Traditional Recipe フランス

French style dessert known as “babaroa” in Japan. It is a popular cold dessert of custard stiffened with gelatin, mixed with whipped cream.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4

Photo #5

Photo #6
Combine milk and 10g of sugar in a saucepan. Place over heat and bring the mixture to a boil.

While heating the milk mixture, cream together egg yolks and 50g of sugar. (Photo #1)

Gradually pour the hot milk mixture into the egg yolk mixture while mixing with a whisk. Blend well. (Photo #2)

Pour the batter (#3) back into the saucepan and place over low heat.

Keep stirring slowly with a wooden spatula. When steam comes out and the mixture thickens, remove from the heat.

Add soaked gelatin and blend well. (Photo #3)

Add 10 drops of vanilla essence and mix.

Place the saucepan in a larger bowl of ice water. Allow the mixture to cool.

Beat 70g of cream until soft peaks form as in the photo. (Photo #4)

Stir in the whipped cream to #8 and blend well. (Photo #5)

Pour the batter into a kouglof or angel food cake pan and refrigerate until firm. (Photo #6)

Combine cream and sugar in a bowl. Beat until stiff peaks form.

Remove the Bavarian cream from the refrigerator. To remove the Bavarian cream from the pan easily, quickly dip the pan in hot water; hot water should come almost all the way up the side of the pan.

Invert the Bavarian cream onto a plate and garnish with whipped cream and seasonal fruit.

Servings per Recipe Calories per Serving Ready In
one 15 cm kouglof mold  237kcal 120 minutes
milk 250g 
vanilla essence  
egg yolks 60g 
sugar 60g 
gelatin 4g 
whipping cream 70g 
- Soak gelatin in water.

whipping cream 100g 
sugar 8g 
seasonal fruit  
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