Combining Bavarian And Whipped Cream: A Delicious Dessert Duo?

Bavarian cream is a traditional French dessert that combines custard, gelatin, and whipped cream. It is typically served chilled and can be used as a filling for pastries, cakes, and other desserts. The question of whether one can mix Bavarian cream with whipped cream is a bit tricky. On the one hand, Bavarian cream already contains whipped cream as one of its main ingredients. However, it seems that one can indeed add more whipped cream to the mixture, as some recipes call for additional whipped cream to be folded into the custard base. This extra whipped cream is added to give the Bavarian cream a lighter texture.

The ingredients needed for Bavarian cream

Bavarian cream is a traditional French custard, similar to pastry cream but with gelatin added to thicken it. It is typically served chilled and mixed with whipped cream.

• Cream: Heavy whipping cream is required for the whipped cream.
• Milk: Whole milk is ideal for making crème anglaise, but lower-fat options such as 1%, 2%, or skim milk can also be used.
• Eggs: Chilled or room-temperature eggs are suitable.
• Water: Regular tap water is fine.
• Vanilla: Fresh vanilla beans are preferred, but vanilla extract can be used as a substitute.
• Sugar: Regular granulated sugar is needed.
• Gelatin: Unflavoured gelatin is essential for this recipe.

Some recipes may also call for additional ingredients, such as salt, to enhance the flavour of the Bavarian cream.

How to make Bavarian cream

Bavarian cream, also known as crème bavaroise, is a traditional French custard dessert. It is believed that the dessert was a favourite at the French royal court in the 15th century when Isabeau of Bavaria was Queen of France.

Ingredients:

• Eggs
• Sugar (use white cane sugar for best results)
• Gelatin (sheets, powder or granules)
• Milk (use whole milk)
• Vanilla (use a vanilla bean if possible, or 1 tablespoon of vanilla extract)
• Heavy/whipping cream
• Fruit (optional—berries and peaches are most commonly used as a topping)
• Finishing sweetening agent (optional—powdered sugar, honey, fruit syrup/sauce or chocolate sauce)
• Garnishes (optional—fresh herbs such as mint, basil or thyme)

Method:

• Whisk egg yolks with sugar until foamy.
• In a small bowl of cold water, sprinkle powdered gelatin and let bloom (or place gelatin sheets in cold water and let soak).
• In a saucepan, add vanilla to milk and bring to a gentle boil. Then stir to combine the whisked eggs and sugar with the milk.
• Add the tempered egg yolks mixture to the milk, keeping the heat on low. Whisk gently for a couple of minutes and remove from the heat.
• Add the bloomed gelatin to the warm custard and whisk to help it melt nicely. Transfer the resulting mixture to a mixing bowl and set it aside to cool down.
• While the custard is cooling down, prepare molds or dessert glasses and whip the cream.
• Fold the whipped cream into the cooled-down custard. Transfer to molds, cover and refrigerate to set.
• For best results, leave the Bavarian cream to set overnight or for at least 6-8 hours.

Tips:

• If you want to pipe the Bavarian cream into pastries, increase the amount of gelatin by about a third.
• If you are using gelatin sheets, place them in plenty of cold water and squeeze out the water from the bloomed sheets before adding them to the warm custard.
• If you want to freeze Bavarian cream, do it in an appropriate mold (silicone works well) and before it has set. Thaw it in the fridge overnight and then at room temperature before unmolding/serving.
• Do not microwave Bavarian cream or any other dessert that contains gelatin.

The history of Bavarian cream

The exact origin of Bavarian cream is unknown, but it is believed to have originated in 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 until 1918. This period is believed to be when the French chefs learned the dessert, either in its final form or something very similar, and brought it back to France, where it was named "Crème Bavaroise" or "Bavarian Cream".

The earliest known recipes for Bavarian cream were recorded in the early 18th century by the famous French chef Carême (1783-1833). The dessert is believed to have been included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with its creation. It was named in the early 19th century for Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach prince.

Bavarian cream, or crème bavaroise, is a cold dessert of egg custard stiffened with gelatin and mixed with whipped cream. It is then typically set in a mold or used as a filling for cakes and pastries. The suffix 'crème' in German-speaking lands refers to the gelatin mold, and there are many variations, flavoured with chocolate, lemon, kirsch, and so on.

In the United States, Bavarian creams first appeared in Boston Cooking School books by D. A. Lincoln in 1884 and by Fannie Farmer in 1896. From 1884 to 2022, there were over 95,000 references to Bavarian cream in US and Canadian newspapers, featuring recipes, commentaries, and reviews. The peak of its popularity seems to have been in the 1930s, with over 14,000 references.

Bavarian cream can be served in various ways, such as in stemmed wine glasses, fluted molds, or directly from the bowl it has been chilled in, similar to a French mousse. It is often garnished with fruit or a sweet sauce.

How to serve Bavarian cream

Bavarian cream is a versatile dessert that can be served in a variety of ways. Here are some tips on how to serve Bavarian cream:

Serving Vessels

Traditionally, Bavarian cream is served in a fluted mould, chilled until firm, and then turned out onto a serving plate. Alternatively, it can be served directly from the bowl it was chilled in, similar to a French mousse. It is also common to serve Bavarian cream in stemmed wine glasses or decorative moulds.

Presentation

To create a glazed effect, coat a chilled mould with fruit gelatin before adding the Bavarian cream. If there are any imperfections when unmoulding, disguise them with strategically placed fluted piping of whipped cream. For an informal presentation, Escoffier recommended surrounding the bowl of Bavarian cream with crushed ice.

Accompaniments

Bavarian cream can be served with a variety of accompaniments. It pairs well with fruit sauce, raspberry or apricot purée, or fresh fruit such as blueberries, strawberries, blackberries, and raspberries. It can also be used as a filling for pastries, cream puffs, or doughnuts.

Fillings and Frostings

Bavarian cream is an excellent filling for cakes, cupcakes, and charlottes (a traditional dessert where ladyfingers are used to line a mould filled with Bavarian cream). It can also be used as a frosting for cakes or cupcakes, especially when paired with chocolate, strawberry, or vanilla buttercream. When using Bavarian cream as a filling, a piping bag is recommended for ease of use.

Variations

While traditional Bavarian cream is made with vanilla, you can experiment with different flavours. Try using other extracts such as almond or mint, or reduce the amount of whipping cream and add a liqueur like Amaretto or Kahlua for a boozy twist.

Recipes that use Bavarian cream

Bavarian cream is a versatile dessert that can be served in many ways. Here are some recipes that use Bavarian cream as a key ingredient:

• Bavarian Cream with Assorted Fruits: This is a classic way to serve Bavarian cream. The cream is chilled and served with a variety of fresh fruits, such as strawberries, providing a contrast of textures and flavours.
• Profiteroles or Cream Puffs: Bavarian cream can be used as a filling for profiteroles or cream puffs, adding a rich and creamy element to the pastry.
• Pastry Fillings: Its stability makes Bavarian cream ideal for filling doughnuts, charlottes, or other pastries. It can be used as a substitute for pastry cream, providing a similar texture but with a lighter flavour.
• Cakes and Cupcakes: The cream can be used as a frosting or filling for cakes and cupcakes, adding a creamy and indulgent touch.
• Parfait Glasses or Wine Glasses: Chilled Bavarian cream can be served in parfait glasses or stemmed wine glasses for an elegant presentation.
• Moulded Desserts: The cream can be set in decorative moulds, creating a visually appealing and unique dessert.
• Cobbler Topping: As suggested by recipe developer Kristen Carli, Bavarian cream can be used as a decadent topping for cobbler, adding a creamy and indulgent twist.
• Bavarian Cream Bismark: This variation of the traditional Bismarck doughnut features a filling of true bavarois, providing a unique and creamy taste experience.
• Bavarian Creme Glazed Doughnut: A glazed doughnut with a Bavarian cream filling, offering a sweet and indulgent treat.
• Charlottes: Bavarian cream can be used to fill charlottes, a traditional dessert where ladyfingers are used to line a mould, creating a delicate and elegant dessert.

These recipes showcase the versatility of Bavarian cream, which can be used as a filling, topping, or stand-alone dessert. Its stability and creamy texture make it a perfect ingredient for a variety of sweet treats.

Frequently asked questions