I always used the classic method to make a bavarian cream without even posing any questions about it. It worked and that is all I needed to know. But it turns out that you can mix it up a bit. Typically a bavarian cream contains an anglaise or fruit puree base, an almost equal amount of heavy cream and gelatin as a stabilizer. Proportions vary according to the chef. But what I realized could be changed was the flavor base (anglaise or fruit puree). In other words, if you can have a flavor component with the consistency of a fruit puree or anglaise, you can make a bavarian. In this case made a puree, although it certainly is not fruit; I used doughnuts instead. Now, in order to get that unmistakable doughnut flavor, I couldn't use the doughnuts we fry at work since they are brioche doughnuts and don't taste like store bought doughnuts. So I used store bough doughnuts and it worked very well, resulting in a very smooth bavarian with a very defined flavor. The bavarian is sprayed with white chocolate velvet and it sits over pulverized espresso chocolate ("chocolate" that we made using coffee beans instead of cocoa beans. Coffee and doughnuts.
I have tried with method with other purees such as baguette and rye and in both case the results were positive. It opens up many flavor opportunities in regards to desserts and in particular cakes.