Traditionally, Bavarian cream is a sweet vanilla pastry cream. It's pale in color, close to off-white. It has a custard base of eggs, vanilla extract, heavy cream, sugar, gelatin, and butter.

Place the flour, sugar and salt in the bowl of a food processor and pulse briefly to blend the ingredients. Add the butter and pulse for about 30 seconds, or until it is cut into tiny pieces.

The Tale Of The Bavarian Plum Tart Redux Early August is a good time for Damson plums, and a better time for an encore about the Zwetschgendatschi. Vermont pastry chef Gesine Bullock-Prado says ...