Bavarian Cream: Dairy-Free Delight Or Dairy Disaster?

Bavarian cream, also known as crème bavarois or simply bavarois, is a French dessert that contains dairy products. The classic recipe includes milk, eggs, whipped cream, and gelatin or isinglass. The custard-based dessert is set in molds and typically served chilled. While the exact origin of Bavarian cream is debated, it is believed to have been perfected by French chefs in the early 19th century.

Bavarian cream's French origins

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert. It is made with an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The mixture is then set in a cold mould and unmoulded for serving.

The dessert is believed to have originated in the 17th and 18th centuries when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. It is thought that the French chefs learned the recipe while working in Bavaria and, upon returning to France, continued to make it, naming it Crème Bavaroise (Bavarian Cream).

The famous French chef Marie-Antoine Carême (1783-1833) is sometimes credited with creating the dessert and included it in his repertoire. It was likely named in the early 19th century for Bavaria or, perhaps, a particularly distinguished visiting Bavarian, such as a Wittelsbach.

Earlier versions of the dessert, sometimes called fromage bavarois, did not include eggs or any actual cheese. One recipe using isinglass also includes crumbled amaretto cookies, chocolate, and other flavourings. One contemporary French recipe for "bavarois" is a savoury preparation with a neufchâtel-type cheese and leeks, rather than a sweet dessert.

How to make a simple Bavarian cream

Yes, Bavarian cream does contain dairy. It is a French dessert made with an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded.

Ingredients:

• 2 tablespoons unflavored gelatin
• 1 teaspoon vanilla extract
• 1/2 cup cold water
• 4 egg yolks
• 1/2 cup granulated sugar
• A pinch of salt
• 2 cups milk
• 1 1/2 cups heavy whipping cream

Instructions:

• Stir together cold water and gelatin in a small bowl and set aside to soften.
• In a medium bowl, whisk together egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring milk to a boil.
• Pour the hot milk in a steady stream into the yolk mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the custard thickens and coats the back of a spoon.
• Strain the custard into a large bowl and stir in the softened gelatin and vanilla extract until the gelatin is melted.
• Allow the mixture to cool to room temperature.
• In a mixing bowl, whip the heavy cream to medium stiffness.
• Fold the whipped cream into the cooled custard.
• Immediately pour the mixture into parfait glasses, molds, or onto cake layers.
• Refrigerate for at least 1 hour before serving.

This recipe yields 8 servings and can be served as a delicious and simple dessert. Enjoy!

The difference between Bavarian cream and Boston cream

Bavarian cream and Boston cream are two different types of cream fillings used in pastries and doughnuts. They have distinct characteristics and ingredients, despite often being confused for one another.

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert that originated in South Germany (Bavaria). It is a custard-based dessert made with egg yolks, sugar, milk, gelatin, and whipped cream. The mixture is set in a mold and served chilled. It has a solid texture and is often accompanied by fruit puree or a fruit sauce. In the United States, it is commonly used as a filling for doughnuts, and some "Bavarian Cream doughnuts" are filled with a version of pastry cream or true bavarois.

Boston cream, on the other hand, is primarily a cream filling rather than a standalone dessert. It is used in pies, pastries, and doughnuts. Boston cream has a creamier texture and is made with milk, eggs, and cornstarch, resulting in a custard-like consistency. It is typically paired with chocolate rather than fruit.

The key differences between Bavarian cream and Boston cream lie in their uses, textures, and ingredients. Bavarian cream is a dessert in itself but can also be used as a filling. It has a solid texture due to the use of gelatin as a setting agent. Heavy cream and whipped cream are folded into the mixture. On the other hand, Boston cream is mainly a filling for various pastries and is known for its creamier nature, achieved through the use of cornstarch.

The versatility of Bavarian cream

Bavarian cream, also known as crème bavaroise or simply bavarois, is a versatile dessert that can be enjoyed in various forms. Here are some ways to showcase its versatility:

Standalone Dessert

Bavarian cream can be served as an elegant standalone dessert. It can be set in individual moulds or as a large cake, providing a beautiful visual presentation. The dessert's smooth and silky texture, along with its sweet and rich taste, makes it a delightful choice for any occasion.

Pastry Filling

Bavarian cream is an excellent choice for filling pastries such as éclairs or cream puffs. Its creamy and decadent texture adds a luxurious touch to these treats. The cream can also be used as a filling for doughnuts, adding a unique twist to the classic pastry.

Flavour Variations

One of the most exciting aspects of Bavarian cream is the ability to create endless flavour variations. It can be infused with different extracts, such as vanilla, chocolate, or fruit flavours. For example, you can make a chocolate Bavarian cream by adding melted dark chocolate to the custard base or create a fruity variation by replacing some of the milk with fruit puree. The possibilities are endless, allowing you to cater to different preferences and occasions.

Savoury Versions

While Bavarian cream is traditionally a sweet dessert, it can also be transformed into savoury versions. Some unique variations include adding ingredients like smoked salmon or truffles, offering a sophisticated and unexpected twist to the classic dessert.

Creative Presentations

When it comes to serving Bavarian cream, creativity is endless. It can be presented in elegant glassware, garnished with fresh fruits or chocolate shavings, or layered with cake or cookie crumbs in a trifle dish. You can also use silicone moulds to create fun shapes, adding a playful element to your dessert. No matter the presentation, Bavarian cream is sure to impress and delight your guests.

How long does Bavarian cream last?

Bavarian cream is a French dessert that typically consists of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. It is typically served chilled and can be moulded into different shapes.

When it comes to how long Bavarian cream lasts, it really depends on whether you're talking about the cream as part of a dessert or as a filling for pastries, cakes, or other treats.

As a dessert, Bavarian cream can be stored in the refrigerator for up to four days. It is recommended to make it the day before serving and store any leftovers for no more than three additional days. Freezing is possible but may affect the texture.

When used as a filling, the cream can be stored in the refrigerator for a longer period, typically three months. Unopened, it can even last up to six months. However, it is important to note that the cream should be stored in an airtight container or bowl covered with plastic wrap.

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