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Re: Bavarian Cream

From: Gerard

Comments

Bavarian is gelatin based , its pourable and sets after chilling. Spreading after its set will break it. Bavarian Kreme might be another story. Pastry cream which has been beaten smooth with whipped cream folded in night be a better choice.

We make bavarian and pour between cake layers but it has to be in a cake mold lined with plastic wrap, chill then unmold.