Bavarian Crème: Mastering The Art Of Making It

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is a classic German dessert, known as 'crème bavaroise' in French and 'Bayerische creme' in German. It is believed to have originated in France, where it was a favourite of the French royal court.

The dessert is made by creating an egg custard with warm milk, to which bloomed gelatin is added so it can melt. Once the egg yolk mixture has cooled, whipped cream is folded in and the mixture is transferred to moulds or serving glasses.

Whisk egg yolks with sugar until foamy

Whisking egg yolks with sugar until foamy is the first step in making a delicious Bavarian cream. This dessert, which is essentially a custard thickened with gelatin and lightened with whipped cream, is a classic that can be traced back to the early 19th century.

To start, you'll need to separate your egg yolks from the whites, as you'll only be using the yolks for this recipe. The number of egg yolks you'll need will depend on the quantity of Bavarian cream you wish to make, but a good rule of thumb is to use at least two egg yolks.

Once you have your egg yolks separated, add them to a medium-sized bowl. Then, grab your sugar. The amount of sugar you'll need will depend on your taste preferences and the number of egg yolks you're using. As a general guideline, use about a quarter to a half cup of sugar for every two egg yolks.

Now, it's time to start whisking! Whisk the egg yolks and sugar together vigorously until the mixture becomes foamy and pale in colour. This process should take a few minutes, and you'll know it's ready when the mixture has increased in volume and can form soft peaks.

This first step of whisking the egg yolks and sugar is crucial to the success of your Bavarian cream as it helps to aerate the mixture, giving it a light and fluffy texture. It also helps to dissolve the sugar, ensuring that your dessert isn't grainy.

Once your mixture is foamy, you can set it aside and move on to the next steps of making Bavarian cream, which include adding milk, gelatin, and whipped cream. By following these simple steps and starting with a good whisking of your egg yolks and sugar, you'll be well on your way to creating a delicious and airy Bavarian cream!

Prepare gelatin

Preparing the gelatin is a crucial step in making Bavarian cream. This dessert is a type of custard that relies on gelatin to set and thicken its creamy texture. Here is a detailed, step-by-step guide on preparing gelatin for Bavarian cream:

Step 1: Choose the Right Type of Gelatin

You can use sheets, powder, or granules of gelatin. Each type has its own unique properties and requires slightly different preparation methods. Sheets tend to be the most convenient, while powder and granules are more commonly available.

Step 2: Measure the Amount of Gelatin

The amount of gelatin you need will depend on the volume of Bavarian cream you are making and the desired thickness. As a starting point, use one packet of granulated gelatin or two envelopes of unflavoured gelatin for a standard batch. Adjust as needed based on your specific recipe.

Step 3: Bloom the Gelatin

Blooming is a critical step in activating the gelling properties of gelatin. To bloom gelatin, sprinkle the powder or granules over cold water in a shallow bowl. For sheets, place them in a bowl of cold water and let them soak. Allow the gelatin to absorb the water and swell. This process usually takes around 5 minutes for powdered gelatin.

Step 4: Prepare the Custard Base

While the gelatin is blooming, prepare the custard base by heating milk or half-and-half in a saucepan over medium heat. Bring it to a gentle boil. Separately, whisk together egg yolks, sugar, and a pinch of salt until smooth. Slowly add the hot milk to the egg mixture, whisking constantly. This process is known as tempering, which prevents the egg yolks from cooking.

Step 5: Combine the Gelatin and Custard

Once the custard base is ready, add the bloomed gelatin to the warm custard, stirring until the gelatin melts completely. It is important to ensure that the custard is still warm when adding the gelatin to ensure it melts properly.

Step 6: Cool the Custard Mixture

Place the custard mixture in a large bowl and set it aside to cool. You can speed up the cooling process by placing the bowl in an ice bath. Stir the mixture occasionally to prevent it from setting unevenly. The custard should cool to room temperature or at least be significantly cooled down before the next step.

Step 7: Fold in Whipped Cream (Optional)

Some recipes call for folding in whipped cream to lighten the texture of the Bavarian cream. If desired, prepare whipped cream by whipping heavy cream until it forms soft to medium peaks. Gently fold the whipped cream into the cooled custard until well incorporated.

Step 8: Finalize the Bavarian Cream

At this point, your gelatin-custard mixture is ready to be used in your chosen dessert application. You can pour it into individual serving glasses, moulds, or onto cake layers. Refrigerate the Bavarian cream for at least 6-8 hours or even overnight to allow it to set completely.

Add vanilla to milk and bring to a gentle boil

To make Bavarian cream, you'll need to add vanilla to milk and bring it to a gentle boil. Here's a detailed, step-by-step guide on how to do this:

Firstly, prepare your ingredients. Gather whole milk and vanilla. If possible, use an actual vanilla bean for the most authentic flavour. To use a vanilla bean, cut it open lengthwise with a knife and scrape out the inside with the knife's tip. You can also use vanilla extract if you don't have access to vanilla beans.

Next, measure out the required amount of milk. The amount of milk you need will depend on the number of servings you intend to make. Typically, a recipe for 6-8 servings of Bavarian cream requires 2 cups of milk.

Now, it's time to add the vanilla to the milk. Pour the milk into a saucepan and place it on your stovetop. Turn the heat to medium and add the vanilla to the milk. Stir the mixture gently to combine the ingredients. Continue heating the milk until it reaches a gentle boil. This should be done over medium heat to prevent scorching or burning.

Once the milk and vanilla mixture comes to a gentle boil, you're almost done with this step! Give the mixture a final stir to ensure the vanilla is well incorporated. From here, you can proceed to the next step in the Bavarian cream recipe, which involves combining the whisked eggs and sugar with the milk mixture.

By adding vanilla to milk and gently heating it, you've created a fragrant and delicious base for your Bavarian cream. This step is crucial, as it infuses the milk with the flavour and aroma of vanilla, enhancing the overall taste of the dessert. Remember to adjust the measurements and heating time based on the number of servings you're making.

Now, you can continue with the rest of the recipe, including tempering the beaten egg yolks, whisking them into the milk mixture, and adding bloomed gelatin. Don't forget to let the Bavarian cream set for at least 6-8 hours, or even overnight, for the best results!

Combine egg and milk mixtures

To combine the egg and milk mixtures, you will need to temper the eggs. This involves adding a small amount of the hot milk mixture to the whisked eggs, stirring to combine, and then slowly pouring the tempered eggs into the milk.

Firstly, whisk the egg yolks with the sugar until foamy. Set aside. Next, add the milk to a saucepan and bring to a gentle boil over medium heat. Then, with the heat turned to low, add a ladleful of milk to the yolk mixture, stirring to blend. This is the process of tempering.

Now, add the tempered egg mixture to the milk in the saucepan, whisking gently as you do so. Continue whisking for a couple more minutes, and then remove from the heat.

At this stage, your egg and milk mixtures have been successfully combined, and you can move on to the next steps of the recipe, such as adding gelatin and whipped cream.

Add gelatin to custard

To add gelatin to custard when making Bavarian cream, start by sprinkling gelatin over cold water in a small bowl and setting it aside to bloom. In a separate bowl, beat egg yolks and sugar together until pale and frothy. Next, warm up the gelatin until it turns into a liquid, and add it to the egg yolk mixture. Mix well.

It is important to note that the amount of gelatin used can vary depending on the desired firmness of the Bavarian cream. If you want a firmer cream, you can increase the amount of gelatin by about a third.

Additionally, make sure to follow the specific instructions provided by the gelatin brand you are using, as different brands may have different directions for blooming the gelatin.

Frequently asked questions