<P> Bavarian cream is lightened with whipped cream when on the edge of setting up and before it is molded; a true bavarian cream is usually filled into a fluted mold, chilled until firm, then turned out onto a serving plate . By coating a chilled mold first with a fruit gelatin, a glazed effect can be produced . Imperfections in the unmolding are disguised with strategically placed fluted piping of "crème chantilly". In the United States, it is common to serve Bavarian Cream directly from the bowl it has been chilled in, similar to a French mousse . In this informal presentation, Escoffier recommended the bavarian cream be made in a "timbale or deep silver dish which is then surrounded with crushed ice". </P> <P> It may be served with a fruit sauce or a raspberry or apricot purée or used to fill elaborate charlottes . </P> <P> Though it does not pipe smoothly because of its gelatin, it could substitute for pastry cream as a filling for doughnuts . American "Bavarian Cream doughnuts" are filled with a version of a crème pâtissière (pastry cream), not true bavarois . </P>

Is bavarian cream the same as pastry cream