The Intriguing World Of Bavarian Cream Vjp: What's The Meaning?

Bavarian cream is a dessert made with custard, gelatin, and whipped cream. It is believed to have originated in either Bavaria or France and was named in the early 19th century. The dessert is typically flavoured with chocolate, coffee, or fruit and is often served in a moulded shape. In the United States, Bavarian cream has been featured in Boston Cooking School books and is commonly used as a filling for doughnuts. The Bavarian Cream Vanilla Java Porter (VJP) by Atwater Brewery is a beer that incorporates the flavours of vanilla and Bavarian cream coffee beans.

The dessert's ingredients

The ingredients for a Bavarian cream dessert are custard, gelatin, and whipped cream. The custard is typically egg-based and cooked, made by thickening milk with eggs. The dessert is then flavoured with chocolate, coffee, fruit, or other sweet ingredients.

One recipe for Bavarian cream includes two tablespoons of unflavoured gelatin, one teaspoon of vanilla extract, egg yolks, sugar, salt, milk, and heavy cream. The milk is boiled and then added to the egg yolks, sugar, and salt mixture. The mixture is then returned to the saucepan and cooked until the custard thickens. The gelatin and vanilla are then stirred in until the gelatin is melted, and the mixture is allowed to cool. Meanwhile, the heavy cream is whipped to medium stiffness and then folded into the cooled custard. The dessert is then poured into parfait glasses, moulds, or cake layers and refrigerated for at least one hour before serving.

Bavarian cream can be served directly from the bowl it has been chilled in, similar to a French mousse, or it can be unmoulded and served on a plate. It is often garnished with fruit or a sweet sauce.

Its history

The history of Bavarian cream, or crème bavaroise, is a rich and varied one. The exact origin of this dessert is disputed, with some sources claiming it originated in Bavaria and others suggesting France. The earliest known use of the term "Bavarian cream" was in 1834, but its history can be traced 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.

The dessert is believed to have been named in the early 19th century for Bavaria or, perhaps, for a particularly distinguished visiting Bavarian, such as a member of the Wittelsbach family. It is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with its creation.

Bavarian cream is a custard-based dessert that is typically flavoured with chocolate, coffee, or fruit. It is made with a combination of gelatin, whipped cream, eggs, and fruit flavouring. The custard is thickened with eggs and gelatin and then folded with whipped cream to create a light and airy texture. The mixture is then set in a cold mold and unmolded before serving.

In the United States, Bavarian creams first appeared in print in Boston Cooking School books by D. A. Lincoln in 1884 and by Fannie Farmer in 1896. The dessert gained significant popularity in the US, with over 95,000 references in newspapers, magazines, and cookbooks from 1884 to 2022. The peak of its popularity was in the 1930s, with over 14,000 references during that decade.

How to make it

To make Bavarian cream, you'll need to prepare an egg-based custard, which will be thickened with gelatin and folded with whipped cream. The dessert can be flavoured with chocolate, coffee, fruit, or similar ingredients.

Ingredients:

• 2 tablespoons unflavoured gelatin
• 1 teaspoon vanilla extract
• 4 egg yolks
• 1/3 cup of sugar
• A pinch of salt
• 2 1/2 cups of milk
• 1 cup of heavy cream

Instructions:

• Stir together cold water and gelatin in a small bowl and set aside to soften.
• In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil.
• Carefully pour the hot milk into the yolk mixture in a steady stream, 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 until the gelatin is melted. Allow the mixture to cool to room temperature.
• In a separate bowl, whip the heavy cream to medium stiffness.
• Gently fold the whipped cream into the cooled custard.
• Immediately pour the mixture into serving glasses, moulds, or onto cake layers and refrigerate for at least one hour before serving.

You can also get creative with the presentation by coating a chilled mould with fruit gelatin to create a glazed effect. The Bavarian cream can then be unmoulded onto a serving plate and any imperfections can be disguised with strategically placed whipped cream.

The beer of the same name

The VJP is a variation of the brewery's Java Porter, with the addition of vanilla and Bavarian cream flavours. It is designed to pair well with coffee and tap houses. The beer has a thin-to-medium mouthfeel and is moderately creamy and silky. It is considered a dessert-style English porter and has been described as a good example of the style.

The Atwater Brewery was founded in 1996 and is known for its geeky and creative beers. The brewery has a range of unique and experimental beers, and the VJP is one of its more popular offerings. The brewery encourages its customers to review its beers and provide feedback on their attributes, such as look, smell, taste, and feel.

How to serve it

Bavarian cream is a dessert that can be served in a variety of ways. Here are some suggestions on how to serve this delicious treat:

Traditional Moulded Bavarian Cream:

Before it sets, pour the Bavarian cream into a fluted mould, a deep silver dish, or individual parfait glasses. Chill the cream until it is firm, and then turn it out onto a serving plate. To create a glazed effect, coat the mould with fruit gelatin before pouring in the cream. If there are any imperfections, disguise them with strategically placed whipped cream.

Informal Bowl Presentation:

In the United States, it is common to serve Bavarian cream directly from the bowl it has been chilled in, similar to a French mousse. Surround the bowl with crushed ice, as suggested by Escoffier, for a touch of elegance.

As a Cake Filling:

You can use Bavarian cream as a filling for cakes. It adds a rich and creamy element to cake layers.

With Fruit:

Bavarian cream pairs well with fruit. Serve it with a fruit sauce, fruit purée, or fresh assorted fruit such as strawberries.

As a Pastry Filling:

Although its gelatin content prevents it from piping smoothly, Bavarian cream can be used as a filling for pastries and doughnuts. It is a popular choice for "Bavarian Cream Doughnuts," providing a thicker texture than the usual custard filling.

Elaborate Desserts:

Bavarian cream can be used as a component in more complex desserts. For example, it can be used to fill charlottes or serve as a substitute for pastry cream in doughnuts.

Savoury Twist:

While the dessert is typically sweet, a contemporary French recipe for "bavarois" is savoury, made with neufchâtel-type cheese and leeks.

So, whether you choose to serve it in a traditional moulded form, straight from the bowl, or as part of a more elaborate dessert, Bavarian cream is a versatile treat that can be enjoyed in a variety of ways.

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