Bavarian Cream: Cooking Vanilla In A Custard Bath

Vanilla Bavarian cream, also known as Crème Bavarois, is a classic French dessert. It is made with crème Anglaise, mixed with gelatin, and lightened with whipped cream. The dessert is prepared with egg yolks, whipped cream, gelatin, milk, sugar, and vanilla. The cream is cooked over a hot water bath or bain-marie, using a slow heating process. The gelatin is added to the hot custard and the mixture is then cooled. The whipped cream is then folded into the cooled custard and poured into moulds to set. So, yes, vanilla bavarian cream is cooked in a bath.

How to make vanilla bavarian cream

Vanilla Bavarian cream, also known as Crème Bavarois, is a classical French dessert. It is a custard-based dessert, thickened with gelatin and lightened with whipped cream.

Ingredients:

• Milk
• Eggs
• Water
• Vanilla (beans, bean paste, extract, or pods)
• Sugar
• Gelatin (sheets or powder)
• Whipping cream

Method:

Step 1: Prepare the gelatin

Sprinkle the gelatin powder or sheets over a small bowl of water and set it aside to soften.

Step 2: Scald the milk

• Add a vanilla pod, sliced in half, to a saucepan along with the milk.
• Transfer the saucepan to the stove and heat over low to medium heat until the milk is scalded (too hot to touch).

Step 3: Prepare the custard

• In a separate bowl, whisk together sugar, egg yolks, and a pinch of salt until smooth.
• Slowly pour the hot milk into the bowl with the sugar and egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
• Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
• Remove the vanilla pod, scrape out the beans, and add them back to the custard.

Step 4: Combine the gelatin and custard

• Remove the custard from the heat and stir in the softened gelatin until well combined.
• Transfer the custard to a large bowl, shallow dish, or another clean saucepan, and cover it with plastic wrap, ensuring the film touches the cream's surface to prevent skin formation.
• Allow the custard to cool to room temperature or place it in the refrigerator or freezer to speed up the process.

Step 5: Prepare the whipped cream

While the custard is cooling, prepare the whipped cream by adding cold whipping cream to a stand mixer and whisking on high speed until soft peaks form. Do not overmix.

Step 6: Combine the custard and whipped cream

Gently fold the whipped cream into the cooled custard until combined.

Step 7: Set the Bavarian cream

• Pour the Bavarian cream mixture into desired moulds, glasses, or onto cake layers.
• Refrigerate for at least one hour or until the mixture is set.

Step 8: Serve

Top with fresh fruit, fruit sauce, or any other desired decorations.

Your vanilla Bavarian cream is now ready to serve! Enjoy this delicious, classic dessert.

The history of bavarian cream

Bavarian cream, also known as Crème Bavarois, is a classical French dessert. It is made from milk, thickened with eggs and gelatin, and mixed with whipped cream. The dessert is set in individual moulds and can be decorated with fresh fruit and a fruit sauce.

The origin of Bavarian cream is uncertain, but it is believed to have been created by the famous French chef Marie Antoine Carême in the late 1700s to early 1800s. During this time, many French chefs worked at the court of the Wittelsbach Princes, a German family dynasty that ruled Bavaria from the 12th century to 1918. This would have given them the opportunity to learn the culinary secrets of Bavaria.

In France, the dessert is called crème Bavaroise, while it is known as crema Bavarese in Italy, Bayerische creme in Germany, and crema Bavaria in Spain. The name 'Bavarian cream' refers to its origins in the region of Bavaria. The suffix 'crème' in German-speaking lands refers to the gelatin mould, and there are many variations of the dessert flavoured with chocolate, lemon, kirsch, and more.

Bavarian cream is a classic cream mousse dessert, richer and creamier than French pastry cream and its Italian cousin, crema pasticcera. It is often used as a filling for cakes, pastries, and doughnuts, or set in a mould and served as a stand-alone dessert called Bavarois.

Other types of bavarian cream

Vanilla Bavarian cream, also known as Crème Bavarois, is a classic French dessert. It is made from milk, thickened with eggs and gelatine, and whipped cream. But there are many variations on this delicious dessert.

Chocolate Bavarian Cream

For chocolate lovers, you can add 1.8 oz. (50 g) of chopped chocolate to 1 cup + ½ tablespoons (250 g) of milk. This variation is perfect for those who want a more indulgent and rich dessert.

Fruit Bavarian Cream

For a fruity twist, you can replace part or all of the milk with fruit puree (raspberry, strawberry, or apricot purée). This option is perfect for those who want a lighter and more refreshing dessert. You can also pasteurize the fruit puree by heating it to 149°F (65°C) for at least 20 minutes if you're making it at home.

Infused Bavarian Cream

You can also infuse the milk with different flavours such as mint, verbena, basil, cinnamon, anise, or Earl Grey tea. For a cold infusion, place the leaves or a tea bag in the milk, cover the bowl, and leave it in the fridge overnight. For a hot infusion, boil the milk, add the leaves, cover, and infuse for 10-30 minutes at room temperature.

Savory Bavarian Cream

Bavarian cream doesn't always have to be sweet. In France, there is a savoury preparation that uses a neufchâtel-type cheese and leeks, creating a unique and tasty treat.

How to serve bavarian cream

Bavarian cream, also known as Crème Bavarois, is a classic French dessert. It is a delicious combination of vanilla custard, gelatin, and whipped cream. Here are some tips on how to serve this indulgent treat:

As a Stand-Alone Dessert

Bavarian cream can be served as a stand-alone dessert, chilled in stemmed wine glasses or set in decorative moulds. Top it with fresh fruit, a fruit sauce, or some extra whipped cream. Some suggested fruits to accompany the cream include blueberries, strawberries, blackberries, and raspberries.

As a Filling

Bavarian cream is commonly used as a filling for various desserts and pastries. It is an excellent choice for filling cream puffs, choux pastry, cream donuts, and cupcakes. For cupcakes, a piping bag is recommended for ease of filling. If using Bavarian cream as a cake filling, be sure to let the cake cool completely before adding the cream. You can also add a layer of fresh fruit, such as strawberries or raspberries, on top of the cream between the cake layers.

As a Frosting

Bavarian cream can be used as a frosting for cakes or cupcakes. For a lighter frosting, you may want to add more gelatin or mix in some extra whipped cream.

As Part of a Traditional Dessert

Bavarian cream is used in the traditional dessert known as a Charlotte. To make this dessert, ladyfingers are used to line a mould, which is then filled with the cream.

Other Creative Uses

In addition to the suggestions above, you can get creative and use Bavarian cream in other ways. For example, you can fill homemade donuts, cream donuts, or Boston cream pie with the cream. It can also be used as a topping for cobbler or as a filling for banana pudding.

How to store bavarian cream

Bavarian cream is a dairy-based dessert, so it must be kept chilled. It also has a short shelf life, so it should be consumed within 24 to 48 hours of preparation. Here is a step-by-step guide on how to store Bavarian cream:

• Prepare the Bavarian cream according to your chosen recipe.
• To store the cream as-is, pour or spoon it into a food-safe glass bowl. Allow it to cool slightly.
• Cover the bowl with plastic wrap. Gently press the wrap onto the surface of the cream to prevent a skin from forming.
• Place a lid on the bowl and store it in the refrigerator. The cream will stay fresh for up to 48 hours.
• If you want to store the Bavarian cream for longer, you can freeze it. Pour the cream into a mold or a freezer-safe container.
• Tightly wrap the entire mold with plastic wrap if using one.
• Freeze the Bavarian cream quickly, before it has firmly set. By doing so, the cream will have a firmer texture once it is thawed.
• The cream can be stored in the freezer for up to 2 months.
• To thaw the frozen Bavarian cream, place it in the refrigerator overnight or let it sit at room temperature until it is soft enough to serve.

It is important to note that Bavarian cream does not freeze well and will turn to liquid when thawed, so it is best to serve it frozen once it has been frozen.

Frequently asked questions