Bavarian Cream vs Boston Cream
The world of pastries and desserts features a variety of frostings and fillings that can enhance the taste of these dishes. Bavarian cream and Boston cream have subtle differences between them. Here, we explore what Bavarian cream (Crème Bavaroise, Bavarois) and Boston cream are, their ingredients, how they are prepared, and what makes the difference between the two creams.
What is Bavarian Cream?
Bavarian cream, also known as Crème Bavaroise or simply Bavarois, is a dessert flavored with liqueur and thickened with gelatine or isinglass. It is a classic dessert rumored to have been invented by chef Marie-Antoine Carême. The ingredients used for Bavarian cream include heavy cream, gelatine, sugar, vanilla bean, whipped cream, and eggs. After combining these ingredients, the Bavarian cream is filled into a fluted mold, chilled until firm, and turned onto a serving plate just before serving. Bavarian cream is usually served with a fruit sauce or fruit puree, such as apricot, strawberry, or raspberry, and can be used as a filling for elaborate charlottes, donuts, or pastries.
What is Boston Cream?
Boston cream is a popular cream filling used in pies, cakes, and pastries. It requires milk, eggs, cornstarch, sugar, and vanilla to produce a thick cream. Boston cream is popularly used in Boston Cream Pie, Boston cream donuts, and Boston cream cakes, which, in addition to the cream filling, are also accompanied by a chocolate ganache.
- Bavarian cream is a dessert in itself, while Boston cream is mainly a cream filling used in pies, pastries, and donuts.
- Bavarian cream uses gelatine as the setting agent, whereas Boston cream uses cornstarch.
- Bavarian cream has a more solid texture and uses heavy cream and whipped cream, while Boston cream takes on a creamy nature and mainly uses milk and eggs as a sort of custard.