The Rich, Creamy, Cartoned World Of Bavarian Cream

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert that consists of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. It is a versatile dessert that can be used as a filling for cakes, pastries, donuts, and cream puffs, or as a topping for cobbler. It can also be served on its own, perhaps with some fresh fruit. While it is called Bavarian cream, it may actually be of Swiss origin, but it was perfected by French chefs in the 19th century.

Bavarian Cream's French and Swiss origins

Bavarian cream, also known as crème bavaroise or simply bavarois, is a classic French dessert. It is believed to have originated in 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 name "Bavarian cream" is thought to be derived from this historical context.

The dessert consists of an egg-based cooked 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 for serving. While the exact origin of Bavarian cream is uncertain, it is speculated that French chefs working for the Bavarian rulers learned the recipe and brought it back to France, where it was perfected in the early 19th century. Chef Marie-Antoine Carême, a famous French chef, is sometimes credited with creating the dessert and included it in his repertoire.

However, there is also a suggestion that Bavarian cream may have Swiss origins. This claim is made by The Kitchn, which describes the dessert as a "kind of mousse/chiffon mashup" that is labour-intensive and time-consuming to prepare. The Swiss origin theory adds intrigue to the history of this beloved dessert.

Over time, Bavarian cream has evolved, and earlier versions, known as fromage bavarois, did not include eggs or any actual cheese. Today, it is a popular dessert that can be served in a variety of ways, including with fruit sauce, raspberry or apricot purée, or used as a filling for cakes, pastries, and doughnuts. It is a versatile dessert that can be enjoyed on its own or as part of a more elaborate creation.

In the United States, Bavarian creams made their first appearance in Boston Cooking School books in the late 19th century, and their popularity peaked in the 1930s, with over 14,000 references in US and Canadian newspapers during that decade. The dessert continues to be a well-loved treat, with various recipes and adaptations to suit different tastes and culinary techniques.

Ingredients and preparation

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert that can be used in a variety of ways, including as a filling for pastries, cakes, and doughnuts, or as a topping for cobbler. It is a versatile dessert that can be served on its own or used as a component in more complex desserts.

The traditional recipe for Bavarian cream is a labour-intensive process that involves cooking and mixing a variety of ingredients. The basic ingredients include:

• Eggs
• Milk
• Sugar
• Salt
• Gelatin or isinglass
• Whipped cream

To make the custard base, egg yolks, sugar, and salt are whisked together until smooth. Meanwhile, milk is heated to a boil in a separate saucepan. The hot milk is then slowly poured into the egg mixture, whisking constantly to combine the ingredients and prevent curdling. This mixture is then returned to the saucepan and cooked over medium heat, stirring continuously, until it thickens and coats the back of a spoon.

Once the custard has thickened, it is strained into a large bowl and set aside to cool to room temperature. This custard forms the base of the Bavarian cream. Gelatin or isinglass is used as a setting agent and is added to the custard along with vanilla extract or other desired flavourings. This mixture is then combined with whipped cream, creating a light and airy texture.

The cream is then ready to be used as desired. It can be poured into individual serving dishes, such as parfait glasses, or used as a filling for cakes, pastries, or doughnuts. If a firmer texture is required, such as for unmoulding and serving, the cream is chilled until set. This can be done by pouring the cream into a mould and refrigerating it for at least an hour before unmoulding and serving.

Bavarian cream can also be made using a simplified recipe that involves using instant pudding and whipping cream for a quicker, easier version that does not require cooking. This method involves combining instant pudding mix and heavy whipping cream, whisking them together until light and fluffy. This method produces a versatile cream that can be used as a filling, frosting, or topping for various desserts.

The traditional recipe yields a creamy, rich dessert with a delicate texture, while the simplified version offers a quicker alternative with a similar flavour and versatility.

Serving suggestions

Bavarian cream is a versatile dessert that can be served in many ways. Here are some serving suggestions:

As a Cake Filling

Bavarian cream is often used as a filling for cakes, adding a rich and creamy layer. It can be used between cake layers or as a decadent topping for a cobbler. It is also commonly used as a filling for pastries, tortes, cupcakes, and doughnuts.

As a Dessert Topping

The cream can be mounded in a bowl and topped with fresh fruit to create a delicious and elegant dessert. It can also be used as a topping for cobblers or other sweet treats.

As a Frosting

Bavarian cream can be used as a frosting for cakes or cupcakes, providing a unique and tasty alternative to traditional buttercream or cream cheese frostings.

As a Traditional Charlotte

Bavarian cream is often used to make a traditional dessert called a charlotte. This dessert is made by lining a mold with ladyfingers and then filling it with the cream.

As a Filling for Cream Puffs and Doughnuts

The cream can be used as a filling for cream puffs, adding a delicious and indulgent touch. It can also be used as a filling for doughnuts, although some American "Bavarian Cream doughnuts" are filled with a version of crème pâtissière (pastry cream) rather than true bavarois.

With Fruit

Bavarian cream pairs well with fruit, and it can be served with a fruit sauce, raspberry or apricot purée, or assorted fresh fruits such as strawberries.

As a Glaze

By coating a chilled mold with fruit gelatin before filling it with Bavarian cream, a glazed effect can be achieved.

Popularity in the US

Bavarian cream, a French dessert, is a combination of egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The dessert is believed to have originated in Switzerland, but it was perfected by French chefs in the early 19th century. It was named for Bavaria or, perhaps for a particularly distinguished visiting Bavarian. Its origin is believed to have been in 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.

In the United States, Bavarian creams first appeared in Boston Cooking School books by authors D. A. Lincoln in 1884 and Fannie Farmer in 1896. From 1884 to 2022, there were over 95,000 references to Bavarian cream in US and Canadian newspapers, featuring recipes, commentaries, and reviews. Of those references, over 14,000 were in the 1930s, which was the peak decade for its popularity. Most references were in the states of New York, Pennsylvania, and California (7000-8000 each), while the fewest were in Alaska and Guam (fewer than 50 each).

Bavarian cream is lightened with whipped cream and then filled into a fluted mold, chilled until firm, and then turned out onto a serving plate. It is often served with a fruit sauce or a raspberry or apricot purée, or used to fill elaborate charlottes. It can also be used as a filling for doughnuts, cream puffs, or pastries.

The popularity of Bavarian cream in the US can be attributed to several factors. Firstly, it is a versatile dessert that can be served in a variety of ways, such as with fruit, as a cake or cupcake frosting, or as a filling for doughnuts or pastries. It is also a relatively stable cream, making it ideal for use in layered cakes or as a topping for cobbler. Additionally, simplified recipes, such as the one by Kristen Carli, have made it more accessible to home cooks. Carli's recipe requires just two ingredients—vanilla instant pudding and whipping cream—and does not involve any cooking. This simplified version makes a delicious and decadent dessert more attainable for those with limited time or resources.

Where to buy

If you're looking to buy Bavarian cream in a carton, there are several online retailers that stock it. Amazon offers a wide range of options, including:

• Henry & Henry Pastry Filling in Bavarian flavour (2 lbs)
• Professional French Bavarian Creme (2 lbs)
• LorAnn Bavarian Cream Super Strength Flavor (4 oz bottle)
• Rich's JW Allen Bavarian Creme Filling Bag-Eez (384 oz, pack of 12)
• BAVARIAN CREAM FILLING (PACK OF 12/ 2LB)- 24LB
• HC Brill Continental Bavarian Creme Filling (20 lbs)
• Henry and Henry Creme Style Chocolate Bavarian Pastry Filling (20 lbs)

Alternatively, you can find Bavarian cream filling at The Prepared Pantry. They offer a Professional Bavarian Cream Pastry Filling in a 2 lb squeeze pack. This product is designed for precision piping and can be used to make filled cupcakes, stuffed French toast, cream-filled layered cakes, and more.

Frequently asked questions