We are making Bavarian Cream in the shape of a Christmas wreath. It’s rich and creamy but also has a deliciously fluffy texture. Enjoy it along with lots of red and green fruit for Christmas.
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Chilling the mixture in a bowl and in the fridge is not included in cook time. |
| Servings |
container (18cm/7.1” angel cake pan)
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Gelatin
8 g Gelatin Powder 3 tbsp Water
Cream Mixture
2 Egg Yolks 75 g Granulated Sugar 300 ml Milk 1 tsp Vanilla Extract 2 tsp Brandy 150 ml Heavy Cream
Fruit
4 Strawberries 1 Kiwi Fruit 1/4 European Pear 1/2-1 tbsp Granulated Sugar 1 tsp Kirsch a type of brandy made from fermented cherries
Topping
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, measure out the water and add the gelatin powder. Stir to dissolve.
- Next, begin heating the milk in a pot. Break the 2 egg yolks in a bowl and add the sugar.
- Then, beat the egg mixture until it turns almost white.
- Heat the milk until small bubbles form around the edges of the pot.
- Add the milk to the egg mixture a little at a time to combine the mixture.
- Then, pour the mixture into another pot. Heat it on low heat while stirring. Be careful not to bring it to a boil.
- When it reaches about 80°C (176°F), remove the pot from the burner. Add the rehydrated gelatin and stir to dissolve completely.
- Strain the mixture into a bowl with a mesh strainer.
- Float the bowl on ice water and stir with a spatula. When cooled, add the vanilla extract and the brandy.
- Chill the mixture until slightly thick and remove the bowl.
- Whip the heavy cream to a thick and creamy stage with no peaks. If you lift the balloon whisk, the cream should streak down off it.
- Add the whipped cream to the egg mixture in 2 steps. If they have about the same consistency, you can easily combine the mixture evenly.
- Pour the mixture into an angel cake pan. Even out the surface and chill it in the fridge for more than 2 hours so it will firm up.
- Let’s garnish the Bavarian cream. Cut the strawberries, kiwi fruit and European pear into 1.5cm (0.6") pieces and place the fruit into a bowl. Add the sugar and the Kirsch, a type of brandy made from fermented cherries. Toss to coat but be careful not to squash the pieces.
- Wet a plate with water. Dampen the spatula and run it along the edges of the angel cake pan.
- Place the pan onto a plate upside down.
- Heat water to about 50°C (122°F) and pour it over the kitchen towel. Tightly squeeze it but be careful not to burn yourself. Then, cover the pan with the hot towel. This will help remove the Bavarian cream from the pan.
- Slightly lift the pan and gently remove the Bavarian cream with a spatula. The plate is wet so you can easily fix the position to the center.
- Place the fruit mixture into the center of the ring. Garnish with the holly leaves and the Christmas ornament. Finally, sprinkle on the icing sugar.
Recipe Notes
In this recipe, the egg yolk was lightly cooked. If you’re unsure about the quality of your eggs, please find pasteurized eggs, which are meant to be used in dishes that require raw or undercooked eggs.
For alternative variations, you can mix in fruit or add cocoa or matcha powder to the cream mixture.
