Classic Bavarian Cream

Name: Classic Bavarian Cream
Ingredients: 1 teaspoon (5 ml) vanilla extract; 2 cups (480 ml) heavy cream; 2 cups (480 ml) whole milk; 8 egg yolks (⅔ cup/160 ml); 1 vanilla bean; ½ cup (120 ml) cold water; 2 tablespoons (18 g) unflavored gelatin powder; 8 ounces (225 g) granulated sugar

Preparation info

2 quarts

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

8 egg yolks (⅔ cup/160 ml)
8 ounces (

Method

Whip the egg yolks and sugar until light and fluffy.
Sprinkle the gelatin over the cold water and set aside to soften.
Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod halves to the milk. Bring the milk to the scalding point. Gradually pour the hot milk into the yolk mixture, whipping rapidly. Return the mixture to