Baking Bavarian Cream: Can You Bake This Filled Treat?

Bavarian cream, also known as crème bavaroise, is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. It is a classic German dessert, believed to have been a favourite at the French royal court for a long time. It is usually served chilled as a standalone dessert or used in various pastries, cakes and other baked goods. But can it be baked?

Can you bake Bavarian cream?

Bavarian cream is a custard-based dessert that can be served on its own or used as a filling for cakes, pies, tarts, cream puffs, and other pastries. It is typically made with a combination of milk, eggs, sugar, gelatin, and whipped cream. While it is a delicious treat, it is important to note that it is labour-intensive and time-consuming to make.

Now, can you bake Bavarian cream? The answer is a bit complicated. While the custard base of the Bavarian cream needs to be cooked, the dessert as a whole does not need to be baked. In fact, it is essential to avoid heating up the Bavarian cream too much once the custard has been prepared and combined with the other ingredients. This is because the gelatin, a key ingredient in Bavarian cream, will begin to liquefy if it gets too warm, causing the cream to lose its structure and become soft.

Instead of baking, the typical way to prepare Bavarian cream is to chill it in a mould or serving dish until it sets. This can take anywhere from a couple of hours to overnight, depending on the size of the mould and the amount of gelatin used. Once it has set, the cream can be unmoulded and served, or simply served directly from the dish it was chilled in.

However, it is important to note that there are some baked goods that use Bavarian cream as a filling. For example, the popular "Bavarian Cream Donuts" sold in America are filled with a version of the cream. In this case, the Bavarian cream is prepared separately and then piped into the donuts after they have been baked. So, while you don't bake the Bavarian cream itself, you can certainly bake goods that include it as an ingredient.

What is Bavarian cream?

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert. It is made by combining cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The mixture is then set in a cold mold and unmolded before serving.

The dessert is believed to have originated in the 17th or 18th century, during the time when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. It is sometimes credited to the chef Marie-Antoine Carême, who included it in his repertoire. However, it may also have been created by the Swiss and later perfected by French chefs in the early 19th century.

Bavarian cream is a light and creamy dessert with a rich custard flavour. It is often served chilled in stemmed wine glasses or decorative molds. It can also be used as a filling for pastries, cakes, and doughnuts, or as a topping for cobbler. 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.

Preparing Bavarian cream from scratch involves combining milk, sugar, eggs, vanilla, and gelatin. The mixture is then chilled until it thickens and can be folded with whipped cream. The cream can be used as a filling or served on its own in cups or molds.

What is the history of Bavarian cream?

The origins of Bavarian cream can be traced back to the 17th century, when it is believed to have been introduced by French chefs working for the Wittelsbach princes of Bavaria. During the late 17th and early 18th centuries, many French chefs worked at the court of the Wittelsbachs, a German family that ruled Bavaria from the 12th century to 1918. This period provided these chefs with the opportunity to learn about local cuisine and potentially adapt it for French palates.

The famous French chef Marie-Antoine Carême (1783-1833) is often credited with perfecting the recipe for Bavarian cream in the early 19th century. Carême's version of the dessert, known as "Crème Bavaroise" in French, combined "Crème Anglaise" (pouring custard), gelatin, and whipped cream. It could be served in a cup like a mousse or set in a mold, similar to panna cotta. Alternatively, it could be used as a cream filling for pastries, cakes, and doughnuts.

While the exact origin of the dessert is uncertain, it is speculated that the French chefs working for the Bavarian rulers may have learned about a similar local dessert and then continued to experiment with it upon their return to France. The suffix "crème" in German-speaking regions refers to the gelatin mould, and various flavours can be added, such as chocolate, lemon, or kirsch. Thus, the most likely theory is that the French chefs adapted a Bavarian recipe and popularised it as "Crème Bavaroise" in France.

Bavarian cream gained mass popularity in the United States in the late 19th century, with its recipes appearing in renowned cookbooks like those from the Boston Cooking School. The versatility of the dessert, which can be served on its own or used as a filling, has contributed to its widespread appeal.

How do you make Bavarian cream?

Bavarian cream is a traditional French pastry recipe that combines crème anglaise (pouring custard), gelatine, and whipped cream. It was created in the 19th century by the French chef Marie Antoine Carême, though it may actually be of Swiss origin.

Ingredients:

• Milk: Use full-cream or whole milk for the best flavour and texture.
• Vanilla: A fresh vanilla bean will give the strongest flavour. Alternatively, use vanilla paste or vanilla extract.
• Eggs: You will only need the egg yolks, at room temperature. Keep the egg whites for other recipes like financiers cakes.
• Gelatine: Use gelatine powder dissolved in a small amount of cold water. You can also use gelatine sheets or leaves.
• Cream: Use thickened or heavy cream with a fat content of at least 30%. This is important as cream with less than 30% fat will not whip properly.

Optional Ingredients:

You can add other ingredients to flavour the Bavarian cream, such as:

• Chocolate: Either add cocoa powder to the milk or melt chocolate in the custard while it is still warm.
• Fruit: Replace part or all of the milk with a fruit puree or juice.
• Coffee: Add instant coffee powder to the milk before heating.
• Praline Paste: Add a delicious caramelised and nutty flavour to your cream.

Method:

Step 1: Making the Crème Anglaise Base

• Place the milk in a medium-sized saucepan. Slice the vanilla bean in half, scrape the seeds, and place them in the milk with the pod.
• Turn the heat to low or medium-low and bring to a simmer. Then, turn off the stove, cover the saucepan, and let the mixture infuse for 10 to 20 minutes.
• While the milk is infusing, place the egg yolks and sugar in a large bowl and whisk until combined.
• Slowly pour the warm milk over the egg yolk mixture while whisking. This step tempers the eggs and prevents them from heating up too quickly.
• Transfer the mixture back into the saucepan and turn the heat to low. Make sure to scrape all the vanilla specks from the bowl.
• Cook for 5 to 10 minutes on low heat until the cream has thickened, stirring continuously to prevent the custard from burning. Do not let the mixture boil, or the eggs will curdle.
• To know if the custard has cooked enough, you can use a thermometer (it is ready at 82°C or 180°F) or dip the back of a spoon into the mixture. The custard should coat the spoon, and if you draw a line through the liquid, the line should remain clear.

Step 2: Adding the Gelatine

• In a small bowl, mix the gelatine powder with cold water. When it has thickened, add the gelatine mixture to the warm custard and whisk until completely dissolved.
• Transfer the custard into a clean large bowl (or shallow dish) and cover with plastic wrap touching its surface. Place in the fridge to cool down for 30 minutes to 1 hour, or until it reaches room temperature and does not feel warm to the touch.
• If the custard has started to set with the gelatine, vigorously whisk it to loosen. If it has completely set, you can try blending it on low speed with an immersion blender.

Step 3: Folding in the Whipped Cream

• Place the cold heavy/thickened cream in a clean bowl (or the bowl of a stand mixer) and whip until it reaches stiff peaks.
• Slowly and gently fold the whipped cream into the custard in three or four parts.

Serving Suggestions:

Bavarian cream can be served in several ways:

• As a dessert: Pour the cream into serving cups or a silicone mould and place in the fridge to set for at least 2 hours. Serve with a fruit compote or coulis.
• As a filling for pastries: Use the Bavarian cream as a filling for cream puffs, choux à la crème, mini fruit tarts, or brioche donuts.
• As a cake filling: Use the cream as a layer in a strawberry charlotte cake, lemon meringue cake, or chocolate Bavarian cake.

Note: It is important to use the Bavarian cream right away or store it in the fridge until ready to use. It can be kept in an airtight container for up to one day but does not freeze well.

What can you use Bavarian cream for?

Bavarian cream is a versatile dessert with many uses. It can be used as a filling for cakes, cream puffs, donuts, cupcakes, tarts, pastries, and pies. It can also be used as a topping for cobbler or enjoyed as a dessert all on its own, perhaps with some fresh fruit and whipped cream. For a twist, you could try adding some cocoa powder, fruit puree, or coffee to your bavarian cream.

If you want to get creative, you could use bavarian cream to make the traditional dessert known as a charlotte, where ladyfingers are used to line a mold, which is then filled with bavarian cream. Alternatively, you could use it as a layer within a cake or even as a frosting.

Bavarian cream is considered a traditional custard, similar to pastry cream but thickened with gelatin. It is a little labour-intensive to make and can be tricky to get right, but it's well worth the effort for a delicious and versatile dessert.

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