Bavarian Cream: A Sweet, Sensational, And Delectable Mystery

Bavarian cream, also known as crème Bavarois, is a custard-based dessert that is a combination of panna cotta and ice cream. It is typically made with crème anglaise, gelatin, and whipped cream. The dessert is believed to have originated in South Germany (Bavaria) and was perfected by French chefs in the early 19th century. The cream can be served chilled as a standalone dessert or used as a filling in pastries, cakes, and other baked goods. It has a creamy, silky smooth texture and can be paired with various flavored sauces and toppings.

Eggs, sugar, and milk

Bavarian cream, also known as crème Bavarois, is a custard-based 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. This dessert is typically served chilled and can be presented in individual dishes or glasses, or poured into a mould and served unmoulded on a plate.

The main ingredients in Bavarian cream are eggs, sugar, and milk, which are combined to create a sweet and decadent treat. Here is a more detailed breakdown of the role each ingredient plays in the final product:

Eggs

Eggs are a crucial component of Bavarian cream, providing structure, richness, and flavour to the dessert. Most recipes call for just egg yolks, but some variations use whole eggs in combination with the yolks. The egg yolks are whisked with sugar until foamy, creating a smooth and pale paste that forms the base of the custard. This mixture is then carefully combined with hot milk, a process known as tempering, to create a thick and creamy custard.

Sugar

Sugar is added to the egg yolks to provide sweetness and flavour to the Bavarian cream. Regular granulated sugar is typically used, and the amount can be adjusted to taste. White cane sugar is recommended for the best results, as it imparts a delicate sweetness that enhances the other ingredients without overwhelming them.

Milk

Milk is the primary liquid ingredient in Bavarian cream, providing a creamy base for the custard. Whole milk is recommended for the richest flavour and creamiest texture, but lower-fat options such as 1%, 2%, or skim milk can also be used. The milk is heated gently, often with added vanilla, until it reaches a gentle boil. This heated milk is then slowly incorporated into the egg and sugar mixture, creating a thick and creamy custard.

In summary, the combination of eggs, sugar, and milk forms the foundation of Bavarian cream, creating a sweet, creamy, and indulgent dessert that can be enjoyed on its own or used as a filling in various pastries and cakes. The simple yet elegant flavours of these ingredients come together to create a delightful treat that has become a classic in German cuisine.

Gelatin

In the context of Bavarian cream, gelatin acts as a stabiliser and thickening agent. It is what gives the dessert its characteristic creamy texture and helps it to set. Without gelatin, the cream would be runny and unable to hold its shape.

To use gelatin in Bavarian cream, it must first be "bloomed". This involves sprinkling the gelatin powder over a small amount of cold water and allowing it to absorb the water and swell in size. This usually takes around 5 minutes. Once the gelatin has bloomed, it can be added to the custard mixture.

It is important to note that the amount of gelatin used will affect the final texture of the Bavarian cream. Too much gelatin can result in a rubbery or gelatinous texture, while too little may cause the cream to be too runny and not set properly. Therefore, it is crucial to follow the recipe accurately when measuring and adding gelatin.

Additionally, the temperature of the cream mixture also plays a role in activating the gelatin. If the mixture is too hot, it can cause the gelatin to lose its thickening properties. Hence, it is recommended to allow the cream to cool to room temperature before adding the gelatin.

Vanilla

The vanilla-infused cream is then whipped until soft peaks form. It is then folded into the cooled pastry cream. The dessert is then poured into individual serving cups or ramekins and chilled for at least four hours or preferably overnight.

Whipping/heavy cream

Whipping cream and heavy cream are essentially the same thing. They are both types of cream that contain at least 36% milk fat. Heavy cream is the milk fat that collects on top of fresh milk if it hasn't been homogenized. The homogenization process turns the fat in milk into droplets so small that they stay suspended in the milk. Heavy cream can be pasteurized or ultra-pasteurized and may be homogenized. It is typically sold in grocery stores with 36% fat, while restaurants have access to cream with 40% fat.

When making whipped cream, it is important to start with cold heavy cream. The colder the cream, the easier and more successfully it will whip. It is also possible to chill the mixing bowl and whisk attachment in the refrigerator beforehand for an even better result. Whipped cream can be made with either an electric mixer or a handheld mixer. The cream is whipped until it reaches medium peaks, which means that when you lift the beaters out of the bowl, a semi-sturdy peak should form. This will slightly droop but not lose its shape entirely. It is important not to overwhip the cream, as it will become curdled and grainy.

Whipped cream is a versatile topping that can be used on a variety of desserts, including pies, cakes, cupcakes, cheesecakes, and trifles. It can also be used as a substitute for store-bought frozen whipped topping in recipes.

Fruit

When serving Bavarian cream with fruit, it is important to add the fruit just before serving, as the fruit may sink into the cream if added too early. Frozen berries can be used for the puree layer, but they do not work well as a decoration unless you like soggy berries. In winter, grated chocolate or crumbled cookies can be used as decoration instead of fresh fruit.

Some recipes suggest adding a layer of strawberries or raspberries on top of the Bavarian cream between the layers of cake.

Frequently asked questions