Bavarian cream, also called bavaroise, is an irresistible dessert similar to mousse that is eaten cold. To do this it is important to combine the crème anglicize with gelatin / gelatin and the whipped cream. Apparently its origin is Swiss, although some believe that this dessert was created by the French chef Antoine-Marie Carme for having included it in his repertoire.
What is Bavarian cream?
Here you can find out what Bavarian cream is, its origin, although uncertain, how it is made, how it is used. Bavarian cream, Bavarian cream or simply Bavarian, is a classic dessert dating from the 19th century.
It is known as Bavarian cream, bavarois or bavaroise, a classic dessert of uncertain origin, it is said that it originated in the 19th century, some argue that it is a Swiss elaboration and others claim that it is French, it is Marie-Antoine Carme (1783 -1833), French cook, pastry chef, gourmet and writer, author of several culinary works, who is credited with the authorship of this dessert for being included in his cookbook.
Bavarian cream is a dessert that is basically made with crème anglicize, jelly and whipped cream, but fruit purees are also often added to give it different flavors. There are also bavarois recipes that include Italian meringue. The result is similar to that of a mousse, but less airy and with more body.
Once the cream is prepared, it is introduced into a mold that can have different shapes (ribbed, round, oval …), be large or in individual format, and it is left to cool in the refrigerator to set. Bavarian cream is served unmould on a plate and is usually accompanied by fruits, sauces or caulis.
For the preparation of crème anglaise to make a bavaroise, there are currently several formulas, although it is normally made with milk, you can often find that cream or milk cream is also used, as it provides more creaminess due to its higher fat content. . You can also find that they use pastry cream, but remember that this recipe incorporates flour to give it body, something that is not used in bavarois, for this is gelatin.
The gelatin is added to the crème anglaise when it is hot so that it dissolves and acts once it cools, but before it sets the whipped cream is incorporated, not very firm, to incorporate air and creaminess. It is very important to incorporate the correct amount of gelatin, as with panna cotta, because if it is exceeded it will remain like a gelatin losing its creaminess.
It must be said that Bavarian cream is also used to make other types of dessert, it is often made as a filling for cakes and pastries, both refrigerated and ice cream. Soon we will see recipes for Bavarian or Bavarian cream, from the basic ones to those flavored and enriched with fruits, with chocolate … or to make cakes and pastries.
If you want to learn how to prepare Bavarian cream, keep reading this post.
- 250c.c. whole milk
- 125c.c. whipping cream / heavy cream
- 50g of common sugar
- 3 yolks
- 7 sheets of gelatin / gelatin
- 10 g of gelatin in sheet
- Vanilla extract
- Place the gelatin sheets in a bowl of cold water to hydrate them. Let them sit for 10 minutes.
- Beat the yolks together with the sugar and vanilla extract to taste until you get a yellowish pastel mixture that is whitish.
- Heat the milk in a pot until it starts to boil and then add it to the yolk preparation. Beat for a few seconds to integrate the ingredients and pour into a saucepan.
- Bring to a low heat and stir constantly in a figure of eight until the wooden spoon hits it. Remember not to boil.
- Remove from the heat and add the hydrated gelatin sheets. Mix and let rest at room temperature until the crème anglicize is cool.
- Whip the liquid cream and when it is firm, incorporate it into the previous cream with the help of a spatula and in enveloping movements to generate air.
- Place the Bavarian cream in a glass or aluminum mold and refrigerate until cool and firm.
Serve the Bavarian cream in bowls and serve with red berries or chocolate sauce and some mint leaves. If you want to make a cake with this cream, use a ring lined with butter paper and base a mixture of chocolate and butter cookies. Later, pour the bavaroise over and put it in the fridge. Let it sit for several hours and even overnight. When firm, remove from mold.