1 envelope (2 tsps.) unflavored Gelatin

¼ cup Cold Water

2-inch piece Vanilla Bean*

1 cup whole Milk

3 large Egg Yolks

½ cup Sugar

Dash Salt

2 oz. unsweetened Chocolate

1 cup Whipped Cream



  1. Soften the Gelatin in the Cold Water and set aside.
  2. Add the Vanilla Bean to the Milk and heat only until hot, stirring to prevent a skim from forming on the surface.  (This may also be done in the microwave;  heating time will depend on the power of your microwave oven)
  3. Beat the Eggs lightly in a 1 Qt. Saucepan; gradually beat in the Sugar and then add the Salt.
  4. Gradually add the Hot Milk, including the Vanilla Bean.  Cook and stir over low heat until the Custard coats the back of a metal spoon.
  5. Remove the Vanilla Bean.  (Rinse the bean and save it for another use).
  6. Stir in the Chocolate and continue stirring over low heat until the Chocolate is completely melted.
  7. Strain the Custard into a bowl and stir in the softened Gelatin.  Cool the Cream by placing the bowl into a large bowl of ice water, stirring occasionally to prevent a skin from forming on top.
  8. Alternatively, place a piece of plastic wrap directly on the surface of the Cream and refrigerate until cool.
  9. Once the Custard has cooled sufficiently (cool to the touch) stir in the Whipped Cream.
  10. Us as a filling for Cream Puffs, Éclairs, Napoleons or Cream Pies.


*1 Tablespoon of Vanilla Extract, added at the end of the cooking process may be substituted for the Vanilla Bean.

 Cream Puffs filled with Chocolate Bavarian Cream

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