The Rich, Creamy, And Delicious World Of Bavarian Crème

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert that originated in South Germany (Bavaria). It is a combination of custard and whipped cream, often served chilled in a wine glass or decorative mould. The dessert is typically made with milk, eggs, sugar, vanilla, and gelatin, resulting in a solid yet creamy texture. While it can be served on its own, Bavarian cream is also commonly used as a filling for pastries, donuts, and cakes.

Bavarian Cream's history

Bavarian cream, also known as crème bavaroise or simply bavarois, is a dessert with a murky history. Its country of origin is uncertain, with sources citing either Bavaria or France. It is a cooked custard made from milk, eggs and gelatin, mixed with whipped cream. The dessert is usually set in a mould and served cold, or used as a filling for cakes and pastries.

The origin of the dessert is believed to date back to the 17th and 18th centuries, when French chefs worked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. It is thought that the French chefs either learned the recipe in Bavaria or created something similar during their time there. When they returned to France, they continued to make the dessert, calling it 'Crème Bavaroise' or 'Bavarian Cream'.

The famous French chef, Marie-Antoine (or simply 'Carême') is sometimes credited with creating the dessert. He included it in his repertoire and gave recipes for it in the early 18th century. The dessert was named for Bavaria, or perhaps for a particularly distinguished visiting Bavarian, such as a Wittelsbach prince.

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. From 1884 to 2022, there were over 95,000 references to Bavarian cream in US and Canadian newspapers, with the peak decade of its popularity being the 1930s.

How to make it

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert that originated in South Germany (Bavaria). It is a combination of panna cotta and ice cream, resulting in a creamy, silky smooth, melt-in-your-mouth texture.

Ingredients:

• Heavy cream (35% fat) for whipped cream
• Milk (whole milk is best, but you can use 1%, 2%, or skim)
• Eggs (chilled or room temperature)
• Water (tap water is fine)
• Vanilla (fresh vanilla beans or 1 tablespoon of vanilla extract)
• Sugar (regular granulated sugar)
• Gelatin (unflavoured)

Step 1: Prepare the Gelatin

Sprinkle the gelatin over the water in a small bowl and set it aside to bloom. This will help the gelatin absorb the water and soften.

Step 2: Scald the Milk

Add a vanilla pod (sliced in half lengthwise) to a saucepan with the milk. Transfer the pot to a cooktop and heat it over low to medium heat until it is scalded. You'll know it's scalded when the milk is too hot to touch and small bubbles form at the bottom of the pan.

Step 3: Prepare the Egg Mixture

In a separate bowl, add the sugar and eggs and whisk until combined and smooth.

Step 4: Temper the Eggs

Slowly pour a small amount of the scalded milk into the bowl with the eggs and sugar, whisking continuously to temper the eggs and ensure they do not scramble. Once combined, add the rest of the milk and whisk again.

Step 5: Remove the Vanilla Pod and Add Vanilla Beans

Remove the vanilla pod from the milk and use a knife to scrape out the beans. Add the vanilla beans to the egg and milk mixture and mix well.

Step 6: Thicken the Custard

Transfer the pot back to the burner and constantly whisk over low to medium heat. Continue cooking and stirring until the mixture thickens and easily coats the back of a spoon, which is known as nappe.

Step 7: Strain and Cool the Custard

Remove the pot from the heat and strain the custard into a large bowl through a fine mesh strainer. Add the bloomed gelatin to the custard and whisk until fully dissolved and combined. Transfer the mixture to the refrigerator and cool until the custard is thick but not yet set.

Step 8: Whip the Cream

While the custard is cooling, add the cold whipping cream to a stand mixer with the whisk attachment. Whisk on high speed until soft peaks form. Be careful not to over-mix. Chill the mixture until the custard has thickened.

Step 9: Combine the Custard and Whipped Cream

Once the custard has thickened, gently fold it into the bowl with the whipped cream until combined.

Step 10: Set and Serve

Pour the Bavarian cream into fluted moulds, small serving dishes, or a large dish. Cover the dishes with plastic wrap and transfer them to the refrigerator to chill for at least 4 hours, preferably overnight. Before serving, you can unmould the dessert by gently pulling it away from the sides of the mould. Serve with a fruit sauce or compote for a delicious treat!

What to serve it with

Bavarian cream is a dessert in itself, but it can also be used as a filling. It is typically served chilled in stemmed wine glasses or decorative moulds.

Bavarian cream is often served with fruit puree or a fruit sauce. It can be accompanied by a raspberry or apricot puree, or used to fill elaborate charlottes. It can also be served with a tropical fruit compote, such as a mango passion fruit compote.

It can be paired with chocolate, as seen in the American "Bavarian Cream donuts", which are filled with a version of crème pâtissière (pastry cream) and topped with a chocolate glaze.

For a more savoury option, it can be served with a salty or spicy sauce, such as salted caramel.

If you are serving Bavarian cream as a filling, it can be used in pastries, cream puffs, profiteroles, or doughnuts.

How to serve it

Bavarian cream is a dessert that can be served in a variety of ways. Here are some tips on how to serve it:

Individual Servings:

Bavarian cream can be served as individual desserts in small dishes or ramekins. This way, each guest gets their own portion, and you can even prepare the dishes ahead of time and keep them chilled until ready to serve.

Molded Desserts:

One of the classic ways to serve Bavarian cream is to set it in a mold and then unmold it onto a serving plate. This gives it a elegant and impressive look. Traditionally, fluted molds are used, but you can also experiment with different shapes. To unmold the dessert, gently pull it away from the sides of the mold and shake it out, or dip the mold in hot water for a few seconds to loosen it before flipping it over onto a plate.

Tray for Self-Service:

If you're serving a large group, you can prepare a tray of Bavarian cream and let guests serve themselves. This way, they can take as much or as little as they like. Just make sure to have a suitable-sized tray and enough Bavarian cream to go around!

Fillings and Toppings:

Bavarian cream is often used as a filling for pastries, doughnuts, profiteroles, or cream puffs. It can also be used as a topping for cakes or other desserts. When serving, you can get creative with toppings and sauces. Try serving it with a fruit sauce, fruit puree, or a compote for a delicious flavor combination. Raspberry or apricot puree is a classic choice, but you can also experiment with other flavors such as chocolate sauce, salted caramel, or even a tropical fruit compote.

Presentation:

When serving Bavarian cream, presentation is important. You can garnish the dessert with strategically placed whipped cream, fresh fruit, or mint leaves to make it look even more appealing. Chilled wine glasses or decorative molds can also add a touch of elegance to your dessert.

How to store it

Bavarian cream is a custard-based dessert that must be stored in a chilled environment. It has a short shelf life, so it should be consumed as soon as possible after preparation.

To store Bavarian cream, use a food-safe glass bowl. Allow the cream to cool slightly before transferring it to the bowl. Cover the bowl with plastic wrap, ensuring the wrap is in direct contact with the cream to prevent a skin from forming. Then, place a tight lid on the bowl and store it in the refrigerator for up to 48 hours.

For longer storage, you can freeze the Bavarian cream. Pour the cream into a mould or a freezer-safe container and wrap it tightly with plastic wrap. Freeze the cream quickly, before it has firmly set, as this will result in a firmer consistency after thawing. The cream can be stored in the freezer for up to 2 months. When ready to serve, thaw the cream by placing it in the refrigerator overnight or at room temperature until it softens.

It is important to note that once the Bavarian cream is frozen and then thawed, it will turn to liquid. Therefore, it is recommended to serve it frozen after thawing.

Frequently asked questions