The Perfect Temperature To Cook Bavarian Cream

Bavarian cream is a custard-based dessert that is cooked and served in a variety of ways. It is typically made by combining milk, eggs, sugar, and gelatin, and can be served chilled as a standalone dessert or used as a filling for pastries, cakes, and other baked goods. The custard base is cooked at a temperature of around 180-185°F (82-85°C) until it thickens and coats the back of a spoon. The addition of gelatin helps the custard to set and gives it a silky smooth texture. The cooking temperature and techniques used can vary depending on the specific recipe and the desired consistency of the final product.

The role of gelatin in Bavarian cream

Bavarian cream, also known as crème bavaroise or bavarois, is a French dessert that is believed to have originated in the 17th and 18th centuries. It is made with an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The gelatin plays a crucial role in the setting and texture of the dessert.

The gelatin used in Bavarian cream can be in the form of sheets, powder, or granules. It is typically dissolved in cold water first, a process known as "blooming" the gelatin. This step helps to ensure that the gelatin will melt smoothly into the custard later in the recipe. The amount of gelatin used can vary depending on the desired firmness of the cream and its intended use, such as filling for pastries or cakes.

Once the custard has been prepared and cooled to room temperature, the gelatin is added and whisked until fully dissolved. At this point, the mixture will be liquid, and the whipped cream can be folded in. The gelatin needs to be fully incorporated into the custard before it begins to set, or else the cream may separate and form layers.

The gelatin in Bavarian cream serves as a setting agent, allowing the dessert to be moulded and unmoulded while retaining its shape. It also contributes to the creamy, silky smooth texture that is characteristic of this dessert. The amount of gelatin used will determine the firmness of the cream, with a smaller amount resulting in a softer texture and a larger amount yielding a firmer, more stable structure.

In summary, gelatin is an essential ingredient in Bavarian cream, providing structure and texture to the dessert. By adjusting the amount of gelatin, chefs can create a variety of textures to suit different serving styles and presentations.

How to unmould Bavarian cream

Once your Bavarian cream has set, it's time to unmould it. If you used silicone moulds, a little squeeze should help to pop the cream out. However, if you used plastic or metal moulds, you may need to try one of the following methods:

Method 1:

Use your fingers to gently pull the pudding away from the sides of the mould to "break the seal". Once you have broken the seal, the pudding should slowly come out of the mould with a little shaking and encouragement.

Method 2:

Alternatively, dip the mould in hot water for just a few seconds to loosen the cream, and then flip the pudding out onto a plate. Be careful not to leave the mould in the hot water for too long, as this will cause the Bavarian cream to melt and lose its structure.

Method 3:

Before filling your moulds, you can spray them (minimally) with cooking oil or simply brush the entire insides with cooking oil. After the cream has set, fill a baking pan with warm water, place the moulds in it and wait until the gelatin loosens and the Bavarian cream is released.

Regardless of the method you choose, before unmoulding, gently run a thin, sharp knife along the periphery of the mould to help things along.

How to flavour Bavarian cream

Bavarian cream is a custard-based dessert that can be served in many ways. It is typically made by cooking a mixture of milk, eggs, and sugar, thickened with gelatin, and lightened with whipped cream. The temperature at which Bavarian cream is cooked depends on the specific recipe and the method of preparation. However, a common temperature range is around medium heat, with the milk being heated until it reaches a gentle boil or starts to steam. Here is a guide on how to flavour this delicious dessert.

Flavouring the Custard Base

The custard base of Bavarian cream can be flavoured in various ways to create different variations. Here are some popular flavouring options:

• Vanilla: Using a vanilla bean, also known as vanilla extract, is a classic way to flavour the custard. Slitting the bean and scraping its insides into the milk adds a subtle sweetness.
• Coffee: Adding instant coffee granules to the custard creates a coffee-flavoured Bavarian cream. Adjust the amount of coffee to your taste preference.
• Chocolate: For chocolate Bavarian cream, add cocoa powder to the custard while cooking. Stir it well to dissolve, creating a rich, chocolatey treat.
• Fruit: Fruit purees can replace a portion of the milk in the custard base. Try using strawberry, raspberry, or apricot puree for a fruity twist.
• Butterscotch: Indulge in a butterscotch creme bavarois by swapping the white sugar in the recipe with dark brown or muscovado sugar.
• Tea: Infuse the milk with your favourite tea by steeping it in hot milk. This infused milk can then be used to make a unique tea-flavoured custard base.

Adding Complementary Ingredients

In addition to flavouring the custard base, you can add various ingredients to enhance the taste and texture of your Bavarian cream:

• Fruit Compotes and Curds: Serve your Bavarian cream with a fruity sauce, compote, or curd on the side. Options like raspberry coulis, passion fruit syrup, lemon curd, or a tropical fruit compote will complement the cream's creamy texture.
• Chocolate Sauce: Drizzle some chocolate sauce over your Bavarian cream for an indulgent touch.
• Salted Caramel Sauce: For a sweet and salty contrast, pair your Bavarian cream with a salted caramel sauce.
• Fresh Fruits and Herbs: Top your dessert with fresh berries, peaches, or a sprinkle of mint, basil, or thyme for a refreshing twist.

Creating Different Variations

Bavarian cream can be served in multiple ways, each offering a unique twist on the classic dessert:

• Individual Moulded Desserts: Set your flavoured Bavarian cream in individual fluted moulds for an elegant presentation. Unmould each dessert onto a plate, or serve them directly in the moulds.
• Large Mould or Tray: Prepare a large batch of Bavarian cream in a single mould or tray. This way, guests can serve themselves their desired portions.
• Pastry Filling: Use your flavoured Bavarian cream as a filling for doughnuts, cream puffs, eclairs, or cakes. It adds a creamy texture and complements various baked goods.
• Frosting or Topping: Bavarian cream's versatility extends to using it as a frosting for cakes or cupcakes. It can also be served as a topping for cobblers or other desserts.

Experiment with different flavour combinations and serving styles to find your favourite variation of this delectable dessert!

The history of Bavarian cream

Bavarian cream, also known as crème bavaroise or simply bavarois, is a dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. It is believed that the dessert dates back to the 15th century when Isabeau of Bavaria was Queen of France. However, the first recorded recipe of Bavarian cream was in the early nineteenth century by French high-cuisine chef, Marie Antoine Carême. It is thought that the name was a nod to Isabeau and her House of Wittelsbach, the rulers of Bavaria.

The dessert is said to have become immensely popular in Bavaria and all of Germany. Bavarian cream is either served chilled as a stand-alone dessert or used in various pastries, cakes, and other baked goods. It is lightened with whipped cream when on the edge of setting up and before it is molded. A true Bavarian cream is usually filled into a fluted mold, chilled until firm, and then turned out onto a serving plate.

In the United States, Bavarian creams first appeared 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, featuring recipes, commentaries, and reviews. The peak decade of its popularity was the 1930s, with over 14,000 references.

Some Bavarian cream preparations include:

• Bavarian cream with assorted fruit
• Bavarian cream with strawberries
• Bavarian crème bismark
• Bavarian creme buttermilk doughnut
• Bavarian creme glazed doughnut

How to serve Bavarian cream

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

Serving Bavarian Cream as a Standalone Dessert

Bavarian cream can be served chilled as a standalone dessert. It is often presented in individual dishes or glasses, providing an elegant and intimate dining experience. This method of serving allows guests to appreciate the creamy texture and subtle sweetness of the Bavarian cream. To enhance the presentation, consider garnishing the cream with fresh fruits such as blueberries, strawberries, blackberries, or raspberries, adding a burst of colour and a touch of freshness. For those with a sweet tooth, a finishing sweetener like powdered sugar, honey, or fruit syrup can be drizzled on top. Additionally, fresh herbs such as mint, basil, or thyme can be used as a complementary garnish to the fruit toppings.

Moulded Bavarian Cream

Another way to serve Bavarian cream is by pouring it into a mould and then unmoulding it onto a dessert plate. This method adds a touch of sophistication to the dessert and is perfect for dinner parties or special occasions. To create a glazed effect, coat the chilled mould with a layer of fruit gelatin before pouring in the cream. If any imperfections occur during the unmoulding process, they can be cleverly disguised with strategically placed whipped cream piping.

Using Bavarian Cream as a Filling

Bavarian cream is an excellent choice for filling pastries, cakes, cream puffs, and doughnuts. Its stability and subtle sweetness make it a versatile filling that complements a variety of baked goods. When using it as a filling, it is recommended to use a piping bag for a neat and controlled application. For cakes, ensure that the cake is completely cooled before filling. You can also add a layer of fresh strawberries or raspberries between the layers of cake and cream for a delightful flavour combination.

Bavarian Cream as a Frosting

While not traditionally used as a frosting, Bavarian cream can be used to top cobblers or as a cake or cupcake frosting. However, it is important to note that the cream may not pipe smoothly due to its gelatin content. To use it as a frosting, consider adding more gelatin to create a firmer texture that can be easily piped. Alternatively, mix the Bavarian cream with whipped cream to create a lighter and smoother consistency.

Temperature and Storage Considerations

When serving Bavarian cream, it is essential to consider temperature and storage. The cream should be chilled before serving, and any leftovers should be refrigerated promptly. It is best to consume Bavarian cream within a few days of preparation, as it does not have a long shelf life. Additionally, it is not recommended to freeze Bavarian cream, as it may turn to liquid when thawed.

Frequently asked questions