Thickening Bavarian Cream: Cream Of Tartar's Role

Bavarian cream is a classic French dessert that is typically made with an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The dessert is usually set in a cold mold and served unmolded. While the dessert is traditionally made with gelatin, some recipes suggest using cream of tartar as a substitute. Cream of tartar is a dry, powdery, acidic byproduct of fermenting grapes into wine. It is often used in cookies and other baked goods to stabilise the structure of minuscule air bubbles.

How to make Bavarian cream

Bavarian cream is a custard-style dessert with a silky-smooth texture, similar to ice cream or panna cotta. It can be served in individual dishes or unmoulded onto a plate. The dessert is made with a combination of custard, gelatin, and whipped cream. Here is a step-by-step guide on how to make Bavarian cream:

Ingredients:

• Eggs (mainly yolks)
• Sugar (white cane sugar is recommended)
• Gelatin (sheets, powder, or granules)
• Milk (whole milk)
• Vanilla (extract or a vanilla bean)
• Heavy/whipping cream
• Fruits, herbs, and additional sweeteners are optional for serving.

Step 1: Prepare the Gelatin

In a small bowl, sprinkle the gelatin over cold water and let it bloom. This process allows the gelatin to absorb water and swell, ensuring it will dissolve properly in the custard.

Step 2: Make the Custard Base

Heat milk in a saucepan over medium heat until it steams or gently boils. In a separate bowl, whisk together the egg yolks and sugar until foamy or smooth. Slowly add the hot milk to the egg mixture, whisking constantly. This step tempers the eggs, preventing the yolks from cooking. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the custard thickens and coats the back of a spoon.

Step 3: Combine Custard and Gelatin

Stir the softened gelatin and vanilla extract into the warm custard until the gelatin is melted. This step ensures the gelatin incorporates smoothly without clumping.

Step 4: Cool the Custard

Transfer the custard to a large bowl and allow it to cool to room temperature. Do not place it in the fridge at this stage, as you want the custard to remain liquid. Stir occasionally to ensure even cooling.

Step 5: Whip the Cream

While the custard is cooling, prepare your serving dishes or moulds by lightly coating them with butter. Then, whip the heavy/whipping cream to soft or medium peaks. Chilling the cream and the bowl beforehand can help ensure better whipping.

Step 6: Combine Custard and Whipped Cream

Once the custard is only slightly warm or at room temperature, add about a quarter of the whipped cream to the custard and gently fold it in using a whisk. Then, add the remaining whipped cream and continue folding gently until the mixture is well combined with no streaks.

Step 7: Set and Serve

Pour the Bavarian cream into the prepared moulds or serving dishes. Cover with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight, to allow the cream to set fully. For unmoulded servings, gently pull the pudding away from the sides of the mould and dip the mould in hot water for a few seconds to loosen it before flipping it onto a plate. Serve chilled, accompanied by fresh fruit, whipped cream, or sweet sauces like chocolate sauce, fruit compote, or salted caramel sauce.

Using cream of tartar as a thickening agent

Cream of tartar, or potassium bitartrate, is a dry, powdery, acidic byproduct of the winemaking process. It is created from the crystallisation of tartaric acid, which is found in grapes. It is not suitable as a thickening agent for desserts or sauces, but it is used to stabilise and add volume to egg whites. It is particularly useful when making meringue for pies or other desserts, as it helps to create a tall, foamy structure with minuscule air bubbles.

Cream of tartar can also be used to stop the crystallisation of sugar when making candy, icing, or syrups. It is added to the mixture to prevent the sugar from reaching the crystallisation stage, which can ruin the candy. When cream of tartar and baking soda are combined in a liquid, they form carbon dioxide bubbles that cause baked goods to rise and be tender.

Compared to starch-based thickeners such as arrowroot, tapioca, or cornstarch, cream of tartar does not dissolve as well in liquids and does not create the same gelation process. It is an acidic powder that gives off a slightly sour taste, while most starch thickeners are flavour-neutral.

Cream of tartar is also useful for non-culinary purposes, such as cleaning and polishing aluminium pans and stainless steel appliances. It can also be mixed with lemon juice to clean copper or with hydrogen peroxide to remove a bathtub ring.

While cream of tartar is not the best option for thickening Bavarian cream, it can be used to stabilise the whipped cream component of the dessert.

Other thickening agents for Bavarian cream

While gelatin is the most common thickening agent used in Bavarian cream, there are other options to achieve a similar result. Here are some alternative thickening agents that you can use:

Cornstarch

Cornstarch is a common thickening agent used in pastry cream or crème pâtissière. It creates a stable and thick custard that can be used as a filling for doughnuts, cream puffs, or eclairs. Cornstarch is a good alternative if you're looking for a more forgiving option that doesn't require the precision of gelatin.

Isinglass

Isinglass is a traditional thickening agent made from the dried swim bladders of fish. It was used in earlier versions of Bavarian cream, known as "fromage bavarois," which did not include eggs or any actual cheese. Isinglass gives the dessert a similar texture to gelatin and can be used as a substitute.

Agar-agar

Agar-agar is a vegan alternative to gelatin that can be used as a thickening agent. It is derived from red seaweed and has strong gelling properties. When using agar-agar, it's important to note that it needs to be boiled to activate its thickening power. It can be a good option for those looking for a plant-based alternative to gelatin.

Arrowroot

Arrowroot is a starch extracted from the roots of the Maranta plant. It is a fine powder that can be used as a thickening agent in various dishes. Arrowroot has a more neutral flavour compared to cornstarch and creates a glossy, translucent finish. It is also a good option for those who want a clear, smooth texture in their Bavarian cream.

Other Options

If you're looking for a more creative approach, you can experiment with different types of thickening agents, such as guar gum, carrageenan, or xanthan gum. These are all natural thickeners that can be used in small quantities to achieve the desired texture. However, it's important to note that they may affect the flavour and texture of your Bavarian cream, so experimentation is key.

The history of Bavarian cream

Bavarian cream, also known as crème bavarois or bavarois, is a custard-based dessert that is typically set in moulds or used as a filling for cakes and pastries. The dessert is believed to have originated in South Germany (Bavaria) or France.

The exact origin of Bavarian cream is unknown, but it is believed to have come from either Bavaria or France. During the late 17th and early 18th centuries, many French chefs worked at the court of the Wittelsbach Princes, a German family that ruled Bavaria from the 12th century to 1918. This period could have been when French chefs first learned about Bavarian cream. The famous French chef Carême (1783-1833) included recipes for Bavarian cream in the early 18th century, suggesting that the dessert was already popular during that time.

The term 'crème' in German-speaking lands refers to the gelatin mould, and the dessert is often flavoured with chocolate, lemon, or kirsch. So, the most probable origin theory is that French chefs working for the Bavarian rulers (the Wittelsbachs) learned to make something similar to the Bavarian cream we know today. When these chefs returned to France, they continued to make the dessert, calling it Crème Bavaroise (Bavarian Cream).

Bavarian cream is a simple yet delightful dessert. It is typically served as individual moulded desserts or in a tray, allowing people to serve themselves. The basic recipe includes crème anglaise (a type of pouring custard), gelatin, and whipped cream. However, it can be easily customised by changing the flavour or serving it with different sauces.

Serving suggestions for Bavarian cream

Bavarian cream, also known as crème bavaroise or bavarois, is a French dessert that can be served in a variety of ways. Here are some serving suggestions:

Individual Moulded Desserts

Bavarian cream can be served as individual moulded desserts, similar to classic crème caramel or panna cotta. It can be unmoulded onto a plate or served directly in the ramekin. To unmould, gently pull the pudding away from the sides of the mould and dip the mould in hot water for a few seconds to loosen it before flipping it onto a plate.

Large Moulded Pudding

Alternatively, you can make one big pudding in a large dish and serve individual portions using a spoon. This way, people can serve themselves as much as they like.

Flavoured Variations

You can easily change the flavour of bavarois or serve it with different flavoured sauces to make the dessert more interesting. Here are some flavour suggestions:

• Coffee bavarian cream – Add 1 to 2 tablespoons of instant coffee granules to the custard.
• Chocolate bavarian cream – Add 2 tablespoons of cocoa powder to the custard and stir to dissolve while cooking the custard.
• Fruit-flavoured bavarois – Replace 1/2 cup of milk with 1/2 cup of fruit puree. For a stronger flavour, you can replace up to 3/4 cup of milk.
• Butterscotch bavarois – Replace white sugar with dark brown sugar (muscavado sugar is recommended).
• Tea-infused bavarois – Infuse the milk with tea by steeping tea in hot milk and use this infused milk to make the custard base.

Sauces and Compotes

You can also add flavour to the bavarois by serving it with a sauce or compote. Here are some suggestions:

• Fruit curds such as lemon curd, passion fruit curd, or pineapple curd.
• Chocolate sauce, such as hot fudge sauce.
• Salted caramel sauce.
• Raspberry or any other berry compote.
• Tropical fruit compote such as mango passion fruit compote.

Frequently asked questions