Boston Cream vs Bavarian Cream – The Ultimate Comparison
If you are a dessert lover, then you might have come across both Boston cream and Bavarian cream. That silky filling in a doughnut or a pastry, those two creams might seem similar, yet they have their differences. Boston cream and Bavarian cream are two of the most popular pastry creams in the world of baking. They are widely used in desserts, most notably doughnuts (or donuts) and pastries. However, their differences can be quite interesting to the connoisseur.
To start with, let’s understand what these two creams actually are. Boston cream is a type of pastry cream that originated in the United States, more specifically in Boston. It’s a custard cream that is made from milk, eggs, sugar, and cornstarch, cooked until it thickens. Vanilla extract is often added for flavoring. On the other hand, Bavarian cream is a traditional European dessert that’s made by combining a custard with whipped cream and gelatin. Its smooth texture is perfect for filling cakes or pastries.
Now that we know what they are, let’s examine the differences between the two.
The ingredients used to make both creams are slightly different. As mentioned earlier, Boston cream is made from milk, eggs, sugar, and cornstarch. This combination of ingredients gives it a thick and creamy consistency. Bavarian cream, on the other hand, contains heavy cream, sugar, eggs, gelatin, and vanilla. The addition of heavy cream to the recipe makes for a much lighter whipped texture than Boston cream.
The consistency of Boston cream is thicker and creamier compared to Bavarian cream. The cornstarch used in Boston cream gives it a smooth texture and the ability to hold its shape. Bavarian cream, on the other hand, is much lighter and whipped in texture. The addition of whipped cream gives it a consistency that is soft, creamy, and fluffy.
Both creams have their distinct flavors. Boston cream has a rich, creamy flavor with a hint of vanilla. This makes it perfect for filling pastries and doughnuts. Boston cream is often paired with chocolate icing or glaze, which complements the vanilla flavor well. Bavarian cream, on the other hand, has a light and delicate flavor with a subtle hint of vanilla. It’s often served on its own with fresh fruit or used to fill cakes.
Although both creams are used in pastries and desserts, they serve different purposes. Boston cream is often used as a filling for doughnuts, cream puffs, and eclairs. The thick and creamy texture of the cream makes it perfect for these treats. On the other hand, Bavarian cream is used to fill cakes and tarts. The whipped cream and gelatin used in the cream make it perfect for holding its shape and texture inside a cake or pastry.
The preparation of Boston cream and Bavarian cream is quite different. Boston cream requires the custard to be cooked until thick, and then it’s chilled before being used as a filling. Bavarian cream is prepared differently. The custard is made with egg yolks, sugar, and cream, and then it’s mixed with whipped cream and gelatin. The mixture is set in the refrigerator until it’s firm enough to be piped into pastries or layered between cake layers.
In conclusion, Boston cream and Bavarian cream are two of the most popular pastry creams used in the world of baking. They differ in their ingredients, texture, flavor, uses, and preparation. Boston cream is thicker and creamier, perfect for filling doughnuts and pastries, while Bavarian cream is lighter and whipped in texture, ideal for filling cakes and tarts. Understanding the differences between the two can help you decide which cream to use in your next baking adventure.
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