Bavarian Cream: A Sweet, Rich, And Decadent Dessert Delight

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert that is typically egg-based and cooked with custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The dessert is light and creamy, with a rich custard flavour and a lighter, creamier taste due to the addition of whipped cream. The level of sweetness can be adjusted according to taste, and various ingredients can be added to create different flavours, such as coffee, chocolate, or fruit.

What is Bavarian cream?

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert that is typically served chilled. It is made by combining custard with whipped cream and gelatin, giving it a stabilised and creamy texture. The custard is prepared by mixing milk, egg yolks, sugar, and vanilla, while gelatin is used to thicken the mixture and provide a smooth consistency. The addition of whipped cream lightens the dessert and enhances its creaminess.

Bavarian cream has a rich history, dating back to 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 believed that the dessert was named in honour of Bavaria or a distinguished visiting Bavarian during this period. The famous chef Marie-Antoine Carême, who cooked for the Wittelsbach family, is often credited with creating this classic dessert.

In terms of preparation, the custard base is crucial. It is prepared by heating milk and adding it slowly to a mixture of egg yolks, sugar, and vanilla, while constantly whisking to create a smooth and lump-free custard. The gelatin is then added to the custard and mixed until dissolved. This mixture is cooled, and whipped cream is gently folded into it. The addition of whipped cream gives Bavarian cream its unique texture and makes it lighter than diplomat cream or mousseline cream.

Bavarian cream can be served in various ways. Traditionally, it is set in fluted moulds, chilled until firm, and then unmoulded onto serving plates. It can also be served directly from the bowl it was chilled in, similar to a French mousse, or in stemmed wine glasses. The dessert is often accompanied by fruit sauces, such as raspberry or apricot purée, or used as a filling for pastries, cakes, and doughnuts.

Bavarian cream is a versatile dessert that can be customised with different flavours. Vanilla is a classic choice, but it can also be made with chocolate, coffee, or fruit purées. It is a delightful combination of panna cotta and ice cream, resulting in a creamy, silky smooth treat that can be paired with various sauces and toppings.

How to make Bavarian cream

Bavarian cream is a sweet treat that can be served as a dessert or used as a filling for cakes, pastries, and doughnuts. Here is a step-by-step guide on how to make this delicious cream:

Ingredients:

• Eggs (commonly just egg yolks)
• Sugar (use white cane sugar for best results)
• Gelatin (sheets, powder, or granules)
• Milk (use whole milk for the best flavour and texture)
• Vanilla (use a fresh vanilla bean, or vanilla paste/extract)
• Heavy/whipping cream (for whipping and folding into the custard)
• Fruits (optional - berries and peaches are popular choices)
• Additional sweetening agents (optional - powdered sugar, honey, fruit syrup/sauce, or chocolate sauce)
• Garnishes (optional - fresh herbs like mint, basil, or thyme)

Step-by-Step Guide:

Step 1: Prepare the Custard Base

In a medium-sized saucepan, heat the milk until it reaches a gentle boil. Meanwhile, in a separate bowl, whisk together the egg yolks and sugar until well combined. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Then, pour this mixture back into the saucepan and cook over low heat, stirring continuously, until the custard thickens.

Step 2: Add Gelatin and Vanilla

In a small bowl, sprinkle the gelatin over cold water and let it bloom. Once the custard is cooked, add the bloomed gelatin and vanilla to the warm custard, whisking until they are fully dissolved.

Step 3: Cool the Custard

Transfer the custard into a clean bowl and cover it with plastic wrap, placing it in the fridge to cool down. It is important that the custard cools to room temperature before adding the whipped cream.

Step 4: Prepare the Whipped Cream

In a separate bowl, whip the heavy/whipping cream until it reaches stiff peaks.

Step 5: Combine the Custard and Whipped Cream

Slowly and gently fold the whipped cream into the cooled custard until well combined. Add about a quarter of the whipped cream at a time to the custard, whisking continuously to avoid lumps.

Step 6: Set and Serve

Pour the Bavarian cream mixture into serving cups, moulds, or dessert glasses. Cover and refrigerate for at least 2 hours or until completely set. For best results, let it set overnight. Finally, serve the Bavarian cream chilled, accompanied by your choice of sauces or toppings.

How to serve Bavarian cream

Bavarian cream, or 'Bavarois', is a traditional French dessert that is both elegant and indulgent. This creamy, sweet treat is a type of custard made from a base of milk, eggs, and thickening agents, often with added flavourings and toppings. When serving Bavarian cream, there are several ways to showcase this dessert and emphasize its delightful texture and taste.

One classic way to serve Bavarian cream is in a simple glass bowl or ramekin, allowing the creamy texture to take centre stage. Top the cream with a generous dusting of cocoa powder or ground cinnamon, adding a subtle spice note and an attractive contrast of colours. You could also add a twist of citrus zest, such as orange or lemon, to bring a bright, fresh aroma and a pop of colour. Serving the cream in individual portions allows each guest to enjoy their own personal treat and ensures the cream remains the focal point of the dessert.

For a more elaborate presentation, consider setting the Bavarian cream on a plate with a pool of fruity sauce or a drizzle of melted chocolate. A tangy raspberry or strawberry sauce can cut through the richness of the cream, providing a refreshing contrast. Alternatively, a rich, dark chocolate sauce or a sprinkle of chocolate shavings adds depth and a luxurious touch. When plating, consider adding some fresh berries or sliced fruit, such as strawberries, raspberries, or poached pears, to provide a natural sweetness and a beautiful, vibrant garnish.

If you want to showcase the cream's versatility, try serving it in layers with other desserts. For example, create a trifle-style dessert by layering the Bavarian cream with sponge cake soaked in liqueur, adding a textural contrast and a boozy kick. You could also layer the cream with crushed cookies or biscuit crumbs, creating a 'cream pie' effect, and perhaps adding some whipped cream and crushed nuts on top for added crunch and flavour.

Finally, for a fun and informal approach, serve the Bavarian cream in small dessert glasses or even cocktail glasses, treating it almost like a pudding shot. This way, guests can easily enjoy this treat while standing or walking, making it perfect for more casual gatherings or parties. Top with whipped cream, a maraschino cherry, and perhaps a sprinkle of crushed nuts or cookie crumbs for added texture and flavour.

With its rich, creamy texture and versatility, Bavarian cream can be served in a variety of ways, ensuring a delightful and indulgent dessert experience for any occasion. Whether you keep it simple or go for an elaborate presentation, this dessert is sure to impress and satisfy any sweet tooth.

The history of Bavarian cream

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert that is believed to have originated in the 17th and 18th centuries. During this time, French chefs worked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. It is thought that these chefs learned the recipe for Bavarian cream while in Bavaria and brought it back to France, where it was then called crème bavaroise.

The dessert is made by combining 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 classic version is flavoured with vanilla, but it can also be flavoured with chocolate, coffee, or fruit. It is often served with a fruit sauce or purée.

Bavarian cream was included in the repertoire of the famous French chef Marie-Antoine Carême, who is sometimes credited with creating it in the early 19th century. It is named for Bavaria or, perhaps, a particularly distinguished visiting Bavarian.

Bavarian cream first appeared in the United States in Boston Cooking School books in 1884 and gained popularity in the 1920s and 1930s. Today, it is commonly used as a filling for doughnuts.

Bavarian cream recipe variations

Bavarian cream is a versatile dessert that can be served in many ways and flavours. Here are some variations to the classic recipe:

Flavours

You can change the flavour of the cream by adding different ingredients to the custard base. Here are some 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 bavarian cream – 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. Alternatively, add freeze-dried powder. Note that some fruits, such as kiwi, can interfere with the gelatin's ability to set.
• Butterscotch bavarian cream – Replace white sugar with dark brown sugar (muscovado sugar is recommended).
• Tea-infused bavarian cream – Infuse the milk with tea by steeping tea in hot milk and use this infused milk to make the custard base.

Serving Suggestions

Bavarian cream can be served in various ways, including:

• Individual moulded desserts: Traditionally, fluted moulds are used, but you can also use other types of moulds or ramekins.
• Large dish: Serve bavarian cream in a large dish, allowing people to serve themselves.
• Pastry filling: Use bavarian cream as a filling for pastries such as cream puffs, profiteroles, or donuts.
• Cake or cupcake frosting: Use the cream as a topping for cakes or cupcakes.
• Charlotte: Line a mould with ladyfingers and fill it with bavarian cream.
• Cobbler topping: Use bavarian cream as a decadent topping for cobbler.
• Bowl: Simply mound the cream in a bowl and top it with fresh fruit.

Boozy Variation

For a boozy twist, reduce the amount of whipping cream by 1/4 cup and stir in 1/4 cup of a liqueur such as Amaretto or Kahlua.

Frequently asked questions