Bavarian Cream: Getting The Perfect Consistency For Your Dessert

Bavarian cream is a custard-like dessert with a mousse-like texture and a rich vanilla custard flavour. It is made by combining a pouring custard (crème anglaise), gelatin and whipped cream. The dessert is served chilled and can be presented in a mould or glass, or unmoulded onto a plate and garnished with fresh fruit. The consistency of the cream is light and fluffy, and it is important to let the gelatin set before serving.

The importance of gelatin

Gelatin is a key ingredient in Bavarian cream, a classic French dessert that has become popular in Germany and North America. By including gelatin in the recipe, the custard is able to solidify and assume the shape of a mold. The gelatin also contributes to the dessert's silky, smooth texture.

Gelatin is a type of protein produced by partial hydrolysis of collagen extracted from animal skin, bones, and connective tissues. It is commonly used as a gelling agent in food products and has excellent film-forming and emulsifying properties. When dissolved in water and heated, gelatin melts and forms a clear, flavourless solution that can be mixed with other ingredients. Upon cooling, the gelatin solution sets and forms a gel, providing structure and stability to the final product.

In the context of Bavarian cream, gelatin plays a crucial role in achieving the desired consistency and texture. It helps to thicken the custard base, which is made from a combination of milk, eggs, and sugar. Without gelatin, the custard would be runny and lack the characteristic firmness that defines Bavarian cream.

Additionally, gelatin provides stability to the dessert. It ensures that the Bavarian cream holds its shape when unmolded and served. This is particularly important if the cream is used as a filling in pastries, cakes, or doughnuts, as it needs to retain its structure without collapsing or becoming too soft.

The amount of gelatin used in Bavarian cream can be adjusted to achieve varying degrees of firmness. For a softer texture, less gelatin can be added, while increasing the amount of gelatin will result in a firmer, more stable cream. This customizability allows chefs to cater to different preferences and create a range of textures within the same dessert.

In summary, gelatin is an essential component of Bavarian cream. It not only contributes to the dessert's signature firmness and stability but also enhances its smooth, creamy texture. By manipulating the amount of gelatin, chefs can create a versatile range of dishes, from elegant molded desserts to delicious cream fillings.

The role of whipped cream

Whipped cream is an essential component of Bavarian cream, and it is what makes this dessert unique. Without the addition of whipped cream, Bavarian cream would be a simple custard. The process of folding in the whipped cream before the mixture is moulded and chilled is what gives Bavarian cream its signature light and fluffy texture.

The use of whipped cream also means that Bavarian cream can be served as a dessert on its own, rather than just being used as a filling. Its light and creamy texture makes it a decadent and indulgent treat. The addition of whipped cream also means that Bavarian cream has a longer setting time than traditional custard, and it can be made in advance and stored in the fridge until needed.

The quantity of whipped cream used in Bavarian cream can be adjusted to suit personal preference. Some recipes call for equal parts custard and whipped cream, while others use less whipped cream to create a denser texture. The amount of whipped cream will also depend on the desired use of the Bavarian cream. For example, if it is being used as a filling for doughnuts or pastries, a firmer texture may be required, and less whipped cream would be used.

Overall, the role of whipped cream in Bavarian cream is crucial to the taste, texture, and versatility of this classic dessert. It is the addition of whipped cream that elevates Bavarian cream from a simple custard to a light, fluffy, and indulgent treat.

The egg-gelatin mixture

Understanding the Egg-Gelatin Mixture

Preparing the Egg-Gelatin Mixture

• Start by separating the egg yolks from the whites. Place the yolks in a medium-sized, heat-resistant mixing bowl.
• Add sugar to the egg yolks and whisk until the mixture is creamy and has a lighter colour. Set this bowl aside.
• In a separate saucepan, combine milk, vanilla extract, and a pinch of salt. Heat this mixture on the stove until it reaches a gentle boil.
• Once the milk mixture is boiling, remove it from the heat and slowly pour it into the bowl with the egg yolk and sugar mixture, whisking constantly to combine. This process is known as tempering, which helps prevent the egg yolks from cooking too quickly.
• Place the heat-resistant mixing bowl with the egg-milk mixture into a hot water bath. This can be done by placing the bowl in a larger pot with hot water on low heat. Whisk the mixture regularly until it slightly thickens, which can take up to 10 minutes.
• Prepare the gelatin according to the package directions, as instructions may vary between brands. Different types of gelatin can be used, such as sheets, powder, or granules.
• Add the prepared gelatin to the warm egg-milk mixture, whisking consistently until the gelatin is fully dissolved.
• Allow the mixture to cool down. This can be done by letting it reach room temperature on its own or by placing the mixing bowl into a larger bowl with ice-cold water and whisking regularly.

Tips for a Successful Egg-Gelatin Mixture

• Be patient when heating the egg mixture, as it can take up to 10 minutes to thicken.
• Ensure that the mixture does not boil, as this will ruin the dish.
• Allow the egg-gelatin mixture to cool sufficiently and start to set before folding in the whipping cream. This step is crucial to prevent the mixture from separating after being poured into serving bowls.
• If using a mould, grease the bottom of the container lightly or use silicone moulds for easier unmoulding.

The consistency of the custard base

Once the custard has reached the right consistency, it's important to let it cool down before adding the whipped cream. The custard should be at room temperature or just slightly warm to the touch. If you add the whipped cream when the custard is too warm, it can deflate or separate, affecting the final texture of your Bavarian cream.

If you're making a pouring custard (Crème Anglaise), you'll want to omit any cornstarch or flour, as this will affect the final consistency. The custard base should be smooth and creamy, with no lumps or graininess. If your custard base does end up with lumps, you can try to fix it by pouring it through a fine-mesh sieve or using an immersion blender at low speed to break down the lumps.

It's also important to note that the custard base should not be completely set before adding the whipped cream. The gelatin in the custard will help it set, but you want to achieve a balance between a creamy texture and a firm structure. If your custard has started to set, vigorously whisk it to loosen it before adding the whipped cream.

The quality of your ingredients will also impact the consistency of your custard base. For the best flavour and texture, use full-cream or whole milk. The fat content of the milk is important, especially if you plan to whip the cream. Milk with less than 30% fat may not whip properly.

Additionally, use fresh, room-temperature egg yolks for the best results. Keep the egg whites for other recipes like financiers cakes. And for the best vanilla flavour, use a fresh vanilla bean, scraping the seeds into the milk and adding the pod as well. If you can't get your hands on a fresh vanilla bean, vanilla paste is the next best option, followed by vanilla extract.

The temperature of the mixture

To achieve this, start by heating the milk, vanilla, and a pinch of salt in a saucepan over medium heat. Bring the mixture to a gentle boil, then turn off the heat and slowly whisk in the egg yolks and sugar. Continue whisking gently for a couple of minutes, then remove the mixture from the heat.

Next, add the bloomed gelatin to the warm custard and whisk until it is fully incorporated and melted. At this stage, the mixture should be warm but not hot. Transfer the custard to a clean bowl and cover it with plastic wrap, placing it in the fridge to cool down. The custard should cool for at least 30 minutes to 1 hour, or until it is at room temperature and no longer feels warm to the touch.

While the custard is cooling, prepare the whipped cream by whipping the heavy cream in a separate bowl until it reaches stiff peaks.

Now, check the temperature of the custard. It should be at room temperature or slightly warmer. If it has started to set, vigorously whisk it to loosen it. If it has completely set, you can try blending it on low speed with an immersion blender.

Once the custard is at the right temperature, slowly and gently fold the whipped cream into the custard in three or four batches. Be careful not to overmix, as this can deflate the cream and affect the consistency of the final product.

Finally, transfer the Bavarian cream to serving cups or moulds and place them in the fridge to set for at least 2 hours. The cream will have a softer texture if unmoulded after a shorter time, such as 6-8 hours, and a firmer texture if left to set overnight.

Frequently asked questions