The Magic Of Bavarian Filling: A Decadent Delight

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. It is a classic German dessert, believed to have been created by the French chef Marie-Antoine Carême in the early 19th century. It is a versatile dessert that can be served chilled as a standalone dish or used as a filling for various pastries, cakes, and other baked goods.

What is 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 believed to have originated in the early 19th century, created by the French high-cuisine chef Marie-Antoine Carême. However, it may date back to the 15th century when Isabeau of Bavaria was Queen of France, and it was a favourite at the French royal court. The name "Bavarian cream" is thought to be a nod to Isabeau and her House of Wittelsbach, rulers of Bavaria.

The dessert became immensely popular in Bavaria and all of Germany, and it spread to the United States, first appearing in Boston Cooking School books in 1884. Bavarian cream can be served chilled as a standalone dessert or used in various pastries, cakes, and other baked goods. It is often served in a fluted mould, chilled until firm, and then turned out onto a serving plate. It can also be served directly from the bowl it was chilled in, similar to a French mousse.

Bavarian cream is a versatile dessert that can be used in a variety of ways. It can be used as a filling for doughnuts, cream puffs, eclairs, cakes, pies, and cream-filled chocolate cupcakes. It can also be used to create layered desserts or as a topping for cobbler. When used as a cake filling, it is recommended to add about a third more gelatin to the recipe to ensure a firm texture.

Preparing Bavarian cream involves a few simple steps. First, egg yolks are whisked with sugar until foamy. Gelatin is then added to cold water and allowed to bloom. Vanilla is added to milk, and this mixture is brought to a gentle boil. The heated milk is slowly added to the egg mixture, a process called tempering, which prevents the egg proteins from forming bonds and cooking. The tempered egg mixture is then added back to the milk, and the bloomed gelatin is added to the warm custard. Finally, whipped cream is folded into the custard before it sets, and the mixture is transferred to moulds or serving glasses and chilled.

How to make it

Bavarian cream is a custard, a mixture of milk, eggs, and sugar, thickened with gelatin and lightened with whipped cream. It is a classic German dessert, despite its French origins.

Ingredients:

• Eggs (mainly yolks)
• Sugar (use white cane sugar for best results)
• Gelatin (sheets, powder, or granules)
• Milk (use whole milk)
• Vanilla (use a vanilla bean if possible, or vanilla extract)
• Heavy/whipping cream
• Fruit (optional—berries and peaches are most commonly used as a topping)
• Finishing sweetening agent (optional—powdered sugar, honey, fruit syrup/sauce, or chocolate sauce)
• Garnishes (optional—fresh herbs such as mint, basil, or thyme)

Method:

Step 1: Whisk the egg yolks with the sugar until foamy. Set aside.

Step 2: In a separate bowl, sprinkle the gelatin into cold water and let it soften. If using gelatin sheets, place them in cold water and let them soak.

Step 3: In a saucepan, add vanilla to the milk and bring to a gentle boil. Then, slowly add the heated milk to the egg yolk mixture, whisking continuously. This process is called tempering, which prevents the eggs from curdling.

Step 4: Add the tempered egg yolk mixture back into the saucepan with the milk, keeping the heat low. Continue whisking gently for a couple of minutes, then remove from the heat.

Step 5: Add the softened gelatin to the warm custard and whisk until it melts. Transfer the mixture to a bowl and let it cool to room temperature.

Step 6: While the custard is cooling, prepare your chosen molds or dessert glasses. Also, whip the cream until it reaches medium stiffness.

Step 7: Once the custard has cooled, fold in the whipped cream.

Step 8: Transfer the mixture into your chosen molds, dessert cups, or onto cake layers. Refrigerate for at least 6-8 hours, or preferably overnight, to allow the Bavarian cream to set completely.

Step 9: Serve the Bavarian cream chilled, either directly from the mold/dessert cup or by unmolding it onto a serving plate. Top with fruit, fruit syrup, chocolate sauce, honey, fresh herbs, or any other desired garnishes.

Tips:

• If you want to pipe the Bavarian cream into pastries, increase the amount of gelatin by about a third to achieve a firmer texture.
• If using silicone molds, releasing the Bavarian cream will be easier. For ceramic or metal molds, lightly coat them with cooking oil before filling them to prevent sticking.
• If you face issues with unmolding, fill a baking pan with warm water, place the molds in it for 30-45 seconds, and then gently run a thin, sharp knife along the periphery of the mold to release the cream.
• Bavarian cream should be refrigerated and consumed within 3-5 days, as it is made with dairy and egg products.

Enjoy your homemade Bavarian cream!

Its history

Bavarian cream, also known as crème bavaroise or simply bavarois, is a classic French dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with its creation. However, despite its name, it may actually be of Swiss origin. It is believed that the dessert was named in the early 19th century for Bavaria or a distinguished visiting Bavarian, given that its origin is thought to be during 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 earliest versions of Bavarian cream, sometimes called fromage bavarois, did not include eggs or any actual cheese. Instead, these versions may have used isinglass, a gelatin-like substance derived from fish, along with other flavourings such as crumbled amaretto cookies and chocolate. The modern version of the dessert, as perfected by French chefs in the early 19th century, consists of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded.

Bavarian cream was introduced to the United States in the late 19th century, appearing in Boston Cooking School books by D. A. Lincoln in 1884 and by Fannie Farmer in 1896. It quickly gained popularity, with over 95,000 references in US and Canadian newspapers from 1884 to 2022, and it reached its peak decade of popularity in the 1930s. The dessert is known for its versatility and can be served as a standalone dish, used as a filling for pastries and cakes, or even served directly from the bowl it was chilled in, similar to a French mousse.

Today, Bavarian cream remains a popular dessert and is often used in various pastries, cakes, and other baked goods. It can be served chilled as a standalone dessert or used as a filling, spread, or piped from a pastry bag.

How to serve it

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

As a Standalone Dessert

Bavarian cream can be served as a chilled standalone dessert. It can be presented in individual dishes or glasses, or poured into a mould and then served unmoulded on a dessert plate. To create a glazed effect, you can coat a chilled mould with fruit gelatin before pouring in the Bavarian cream. If you encounter any imperfections during the unmoulding process, you can disguise them with strategically placed fluted piping of whipped cream.

As a Filling

Bavarian cream is commonly used as a filling for various pastries, cakes, and other baked goods. It can be spread or piped from a pastry bag. Some specific examples include:

• Doughnuts: Bavarian cream can be used as a filling for doughnuts, although it doesn't pipe smoothly due to its gelatin content.
• Cream puffs and éclairs: Pipe the Bavarian cream into cream puffs or éclairs for a delicious treat.
• Pies: Use Bavarian cream as a filling for pies, adding a sweet and creamy layer.
• Cakes: Bavarian cream can be used as a cake filling, especially between cake layers. It can also be used as a frosting for cakes or cupcakes.
• Charlottes: Bavarian cream can be used to fill elaborate charlottes, which are desserts typically made with ladyfingers or biscuits.

With Fruit

Bavarian cream pairs well with fresh fruit. You can serve it simply topped with fresh berries, other types of fruit, or a fruit puree. Alternatively, cook down the fruit with sugar in a pan and use both the fruit and the syrup it releases as a topping. Fruit can also be used to garnish the cream when served in a dish or glass.

Other Creative Ways

• Cobbler topping: Bavarian cream can be used as a decadent topping for cobbler.
• Trifle: Create a layered dessert by using Bavarian cream as one of the layers in a trifle.
• Bowl of cream: Mound the Bavarian cream in a bowl, perhaps with some fresh fruit, and enjoy it as a dessert all by itself.

Variations

Bavarian cream is a versatile dessert that can be served in many different ways and flavours. Here are some variations to consider:

Flavours

As a custard-based dessert, Bavarian cream lends itself well to various flavour combinations. The most popular flavour infusions are chocolate and fresh berries. To create a chocolate Bavarian cream, cocoa powder can be added at the beginning when whisking the egg yolks and sugar. For a fruity twist, fresh berries or other fruits such as peaches, apricots, or strawberries can be used as a topping, cooked down with sugar to create a syrup, or pureed and used as a glaze.

Other flavour variations include peppermint, lemon, and almond. The options are endless, and you can get creative by adding different syrups, reductions, or fruit purees to the milk during the gelatin stage. However, it is important to note that certain fruits like pineapple and papaya should be avoided, as they contain enzymes that will prevent the gelatin from setting.

Presentation and Serving Options

Bavarian cream can be served in several ways, including:

• Chilled as a standalone dessert in a dish, glass, or mould
• Poured into a mould, chilled, and then unmoulded onto a serving plate
• Used as a filling for pastries, cakes, cream puffs, eclairs, cream pies, or doughnuts
• Spooned into the middles of Bavarian doughnuts
• Piped into a pastry bag and used as a filling for various desserts
• Used as a cake frosting or cupcake topping
• Spooned into a bowl and topped with fresh fruit as a simple dessert

Dietary Variations

For those who are health-conscious or have dietary restrictions, there are a few variations to the traditional Bavarian cream recipe. One option is to substitute monk fruit sweetener or stevia for the sugar, creating a keto-friendly version. Another variation is to omit the milk and gelatin and use cornstarch as a thickening agent, resulting in a pudding-like consistency similar to Boston cream pie filling.

Frequently asked questions