White Chocolate Bavarian Cream

Preparation info

  • Yield:

    6 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Do not make this filling until you are ready to use it.


  • cups (360 ml) heavy cream
  • 4 teaspoons (12 g) unflavored gelatin powder
  • cup (80 ml) cold water
  • 5 ounces (140 g) granulated sugar
  • 6 egg whites (¾ cup/180 ml)
  • Grated zest of 1 lemon
  • Grated zest of 2 oranges
  • ½ cup (120 ml) lemon juice (see Note)
  • 5 ounces (140 g) white chocolate, melted


  1. Whip the cream to soft peaks. Reserve in the refrigerator.
  2. Sprinkle the gelatin over the cold water and set aside to soften.
  3. Combine the sugar and egg whites in a mixer bowl. Heat over simmering water, stirring constantly to prevent the egg whites from cooking, until the mixture reaches 140°F(60°C). Remove from the heat while continuing to stir. Put the bowl on the mixer and whip at high speed until the mixture is cold and has formed stiff peaks. Reserve the meringue.
  4. Add both grated citrus zests and the lemon juice to the softened gelatin. Place the mixture over a bain-marie and heat until the gelatin is dissolved. Do not overheat. Quickly stir in the white chocolate. Combine the reserved whipped cream with the meringue. Gradually, to avoid lumps, add the white chocolate mixture.