Bavarian Desserts: Sweet Delights From Germany's Heart

Bavarian desserts are indulgent, irresistible, and rooted in Bavarian cuisine. They are available all year round, not just at Oktoberfest. Bavarian cream, also known as crème bavarois, is a simple yet delicious dessert that is a combination of panna cotta and ice cream. It is made with crème anglaise, gelatin, and whipped cream. The dessert is set in moulds and served with any flavoured sauces. Another famous dessert is Kaiserschmarren, which is airy, light pancakes pulled into bite-sized pieces with two forks. This is served with applesauce or fruit compote. Apple strudel is another classic Bavarian dessert, traditionally served with vanilla ice cream and vanilla sauce.

Bavarian Cream Recipe

Bavarian cream is a decadent dessert that is considered haute cuisine. It is a versatile treat that can be served as a stand-alone dessert or used as a base for other creams and cake fillings. It can also be used as a filling for pastries, donuts, or cream puffs, or as a cake or cupcake frosting.

Ingredients:

• Heavy whipping cream
• Milk (preferably whole milk)
• Eggs
• Water
• Vanilla (either 1 tablespoon of vanilla extract or 1 vanilla bean, sliced in half)
• Sugar (regular granulated sugar)
• Gelatin (unflavored)

Method:

• Sprinkle the gelatin over the water in a small bowl and set it aside.
• Add the vanilla pod sliced in half longways to a sauce pot along with the milk.
• Transfer the pot to a cooktop and scald over low to medium heat.
• In a separate bowl, add the sugar and eggs and whisk until combined.
• Pour a small amount of the scalded milk into the bowl with the eggs and sugar and whisk to combine, ensuring the eggs do not scramble.
• Pour in the rest of the milk and whisk to combine.
• Remove the vanilla pod, scrape the beans out of the pod, and add them to the bowl. Mix to combine.
• Transfer the mixture back to the burner and constantly whisk over low to medium heat until it thickens.
• Remove the mixture from the heat and strain it into a large bowl through a fine mesh strainer.
• Add in the gelatinized water and whisk until it is fully mixed in with no clumps.
• Transfer the mixture to the refrigerator and cool until the custard is thick but not set.
• While the custard is cooling, add the cold whipping cream to a stand mixer with the whisk attachment and whisk until soft peaks form. Do not over-mix.
• Once the custard has thickened, add the mixture to the bowl with the whipped cream and gently fold it together to combine.
• Use the Bavarian cream as desired.

Make-Ahead and Storage:

• Make-Ahead: This recipe can be made up to 3 days ahead of time for freshness.
• Storage: Keep covered in the refrigerator for up to 5 days or freeze for up to 3 months. When thawing, it will turn to liquid, so it is best to serve it frozen once it has been frozen.

Apple Strudel

The Pastry

Once the dough has been kneaded and rested for 60 to 90 minutes, it is stretched out into a very thin, large rectangle. It should be thin enough that you can read newspaper print through it. The dough is then spread with butter and sprinkled with breadcrumbs, which help to soak up the juice released by the apples during baking.

The Filling

The filling for apple strudel is typically made with fresh apples, cinnamon, sugar, and raisins. Granny Smith apples are a popular choice due to their tartness and ability to hold their shape, but other varieties such as Golden Delicious, Honey Crisp, or Envy can also be used. The apples are thinly sliced or diced and mixed with cinnamon, sugar, and optional golden raisins. Some recipes also include almonds or other nuts for added crunch.

Assembly and Baking

After spreading the filling over the buttered and breaded dough, the short ends and sides of the dough are folded over to create an envelope shape, which will help keep the filling in place during rolling. Using a tablecloth or sheet, the long edge of the filled side is lifted, and the strudel is rolled onto itself. This process is repeated until the strudel is completely rolled up, ensuring that the folded edges remain tucked in.

The strudel is then brushed with melted butter and baked for about 25-30 minutes at 375-400°F until golden brown. It is best served warm, with a dusting of powdered sugar and a scoop of vanilla ice cream.

Storage

Kaiserschmarren

To make Kaiserschmarren, you will need eggs, flour, milk, sugar, butter, and optionally, raisins. First, separate the eggs, placing the yolks in a mixing bowl and beating the whites until soft peaks form. Add milk, flour, and sugar to the yolks and mix until smooth. Then, fold in the egg whites. Next, melt butter in a skillet or frying pan and pour in the batter. Cook until golden brown, then flip and cook the other side. Using two forks, tear the pancake into small pieces and continue cooking until golden brown and cooked through. Finally, sprinkle with granulated or icing sugar and cinnamon, and serve with a plum or berry ragout, fruit compote, or applesauce.

Bavarian Apple Fritters

The dough for these fritters is not very sweet, but the raisins, currants, and candied orange peel add a lot of flavor. The fritters are crunchy on the outside and soft and fluffy on the inside. They are denser than doughnuts and have a golden brown color.

To make Bavarian apple fritters, you will need the following ingredients:

• Flour
• Milk
• Eggs
• Butter
• Apples
• Raisins
• Currants
• Candied orange peel
• Oil or fat for frying
• Cinnamon sugar for serving (optional)
• Vanilla sauce for serving (optional)

First, peel and core the apples, then cut them into slices about 1/4 inch thick or a little thinner. Brush the slices with lemon juice. Next, make the batter by whisking together the flour, milk, eggs, and butter. Season with a pinch of salt. Dip the apple slices in the batter, then deep-fat fry them until golden brown. Drain the fritters on paper towels and serve warm, sprinkled with cinnamon sugar or drizzled with vanilla sauce, if desired.

Bavarian Cake Speciality

Bavarian desserts are indulgent and irresistible, with a variety of wonderful desserts rooted in Bavarian cuisine. One such dessert is Prinzregententorte, a Bavarian cake speciality. This chocolate cake is a famous treat all around the world, with its seven layers of cake and chocolate buttercream. It is a moist and delicious staple in any decent Bavarian bakery.

Bavarian cream, or crème bavarois, is another Bavarian cake speciality. It is a simple yet delightful dessert that combines panna cotta and ice cream into one creamy, silky-smooth dessert. It is made with crème anglaise, a pouring custard mixed with gelatin and whipped cream. The gelatin helps to set the dessert, which is usually pourable due to the custard base. The dessert can be served in individual moulded servings or as one large pudding, and it goes well with fruity sauces or compotes.

Another Bavarian cake speciality is the Apfelstrudel, or apple strudel. This sweet pastry speciality is traditionally served with vanilla ice cream and vanilla sauce, a delightful combination.

Finally, the Götterspeise Bierchen, or jelly beer dessert, is a popular choice in German households. This adorable and delicious dessert is shaped like a beer and is a great option for those who enjoy jelly pudding, also known as Wackelpudding or Götterspeise.

Frequently asked questions