Bavarian Desserts: Why The Unique, Rubbery Texture?

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert with a custard base. It is made by thickening milk with eggs and gelatin or isinglass, and then folding in whipped cream. The mixture is then set in a cold mold before being unmolded for serving. The dessert is named after the German state of Bavaria, or perhaps a visiting Bavarian, as it is believed to have originated in the 17th and 18th centuries when French chefs cooked for the Wittelsbach princes, who ruled Bavaria from the 12th century until 1918.

The role of gelatin in Bavarian cream

Bavarian cream, also known as crème bavarois or simply bavarois, is a custard-based dessert that is set in moulds. It is made by mixing custard with gelatin and whipped cream. The gelatin is essential to the dessert as it helps the mixture to set.

The dessert 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.

To make Bavarian cream, you must first make a crème anglaise (pouring custard). Sprinkle gelatin over water in a small bowl and stir to hydrate it. Heat milk in a saucepan until it is steaming. In a separate bowl, whisk together egg yolks, sugar, and salt until smooth. Pour the hot milk into the yolk mixture in a steady stream, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring, until the custard thickens and coats the back of a spoon. Stir in the softened gelatin until it is melted. Allow the mixture to cool to room temperature.

In a separate bowl, whip heavy cream to medium stiffness. Fold the whipped cream into the cooled custard and immediately pour the mixture into moulds or onto cake layers before the gelatin sets. Refrigerate for at least one hour before serving.

The gelatin in Bavarian cream gives the dessert a rubbery texture and helps it to set, so it can be unmoulded and served.

The history of the dessert

Bavarian desserts are indulgent and irresistible treats with roots in Bavarian cuisine. They are available all year round and are not limited to Oktoberfest. Bavarian cream, Kaiserschmarren, Rohrnudeln, and Auszognen Krapfen are among the decadent desserts from this region.

History of Bavarian Cream

Bavarian cream, or 'crème bavaroise', is a French dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with its creation. It was named in the early 19th century for Bavaria, or perhaps for a particularly distinguished visiting Bavarian, given that its origin is believed to have been 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.

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. The peak of its popularity was in the 1930s, with over 14,000 references in US and Canadian newspapers during that decade.

Other Famous Bavarian Desserts

Bavarian Apple Fritters, or 'Apfelkücherl', are delicious golden brown baked treats that are both tender and crispy. They are served with a creamy vanilla sauce or a white wine zabaglione.

Zwetschgenknödel and Marillenknödel are fruit-filled dumplings that are considered a staple in the Alpine region. Traditional fillings include apricot and plum, but they can also be enjoyed with other fillings like fresh strawberries or chocolate.

Kaiserschmarren are airy, light pancakes pulled into bite-sized pieces with two forks. This traditional Bavarian dessert is served with applesauce or fruit compote and is a must-try for visitors to Germany.

Apple strudel, or 'Apfelstrudel', is a sweet pastry specialty that is a popular choice for various occasions in Bavaria. It is traditionally served with vanilla ice cream and vanilla sauce, creating an immensely delightful combination.

Prinzregententorte is a Bavarian cake speciality consisting of at least six thin layers of sponge cake interlaid with chocolate buttercream and a dark chocolate glaze. It has gained international popularity and can be found in bakeries worldwide.

Bavaria also offers a variety of strudel classics, such as the Milirahmstrudel, which is fluffy, airy, and incredibly creamy. It is similar to cheesecake but in strudel form.

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 Bavarian cream:

As a Stand-Alone Dessert

Bavarian cream can be served as a delicious dessert on its own. It is often chilled and served in stemmed wine glasses or decorative moulds. You can also serve it with fresh fruit and whipped cream. Some popular fruit choices include blueberries, strawberries, blackberries, and raspberries.

As a Filling

Bavarian cream is commonly used as a filling for pastries, cakes, donuts, and desserts. It is an excellent choice for cake fillings, and you can use a spatula to spread it onto a cooled cake. You can also pipe the Bavarian cream into pastries, donuts, or cupcakes using a piping bag. It is a perfect filling for cream puffs, Profiteroles, or Boston cream pie or banana pudding.

As a Frosting or Topping

This cream can also be used as a frosting or topping for cakes or cupcakes. You can experiment with different flavours of buttercream frosting, such as chocolate, strawberry, or vanilla, to complement the Bavarian cream.

In a Charlotte

You can create a traditional dessert called a charlotte by lining a mould with ladyfingers and filling it with Bavarian cream.

With Other Desserts

Bavarian cream is a versatile ingredient that can be used in various desserts. For example, you can use it as a filling for cream puffs, profiteroles, or homemade donuts. It is also an excellent base for other creams and cake fillings.

Variations of the dessert

Bavarian desserts are indulgent and irresistible, and they are available all year round, not just at Oktoberfest. They are known for their decadent creaminess and fruit-filled delights.

Bavarian cream, or 'Bayerische Creme', is considered haute cuisine. It is a rich, creamy dessert often served with fresh fruit. It is also used as a base for other creams and cake fillings. This dessert is a famous Bavarian classic and is often served at Oktoberfest.

A variation of this dessert is the 'Kaiserschmarren', which consists of airy, light pancakes pulled into bite-sized pieces with two forks. This dessert is served with applesauce or a fruit compote and is a traditional Bavarian treat.

Another variation is the 'Rohrnudeln', or 'Buchteln', which are oven-baked sweet yeast dumplings. These can be served plain or filled with plum preserve, apricot jam, poppy seeds, or quark.

The 'Zwetschgenknödel' and 'Marillenknödel' are fruit-filled dumplings considered a staple in the Alpine region. They are traditionally filled with apricot or plum but can also be enjoyed with other fillings, such as strawberries or chocolate.

Bavarian apple fritters, or 'Apfelkücherl', are another variation, offering a combination of tender and crispy textures. They are served with a creamy vanilla sauce or a white wine zabaglione.

For a comforting winter treat, the 'Germknödel' is a fragrant sweet yeast dumpling served with hot vanilla sauce.

Bavarians also enjoy apple strudel, or 'Apfelstrudel', a well-known dessert served with vanilla ice cream and vanilla sauce.

The 'Prinzregententorte' is a chocolate cake from Bavaria, consisting of at least six or seven thin layers of sponge cake interlaid with chocolate buttercream and a dark chocolate glaze. This cake has gained international popularity and is a staple in Bavarian bakeries.

Bavarian-style doughnuts, or 'Ausgezogene', are flat, crispy, and airy doughnuts fried in lard. These fluffy yeast doughnuts are a traditional treat and are impossible to resist.

The 'Milirahmstrudel' is a creamy quark strudel that is fluffy, airy, and incredibly creamy. It is similar in taste to cheesecake but in strudel form.

Bavarians also have their own version of tiramisu, called 'Oktoberfest Tiramisu', which combines Italian creaminess with Bavarian wheat beer.

Lastly, the 'Zwetschgendatschi' is a plum sheet cake from Augsburg, made with shortcrust pastry or yeast dough, depending on the region.

How to make the dessert

How to Make Bavarian Cream

Ingredients:

• 2 tablespoons unflavored gelatin
• 1 teaspoon vanilla extract
• 2 cups cold water
• 4 egg yolks
• 1/2 cup white sugar
• A pinch of salt
• 2 cups milk
• 1 1/2 cups heavy cream (35% fat)
• Butter (optional)

Method:

• Stir together the cold water and gelatin in a small bowl and set aside to soften.
• In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil.
• Pour the hot milk in a steady stream into the yolk mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the custard thickens slightly and coats the back of a spoon.
• Stir in the softened gelatin and vanilla until the gelatin is melted.
• Allow the mixture to cool to room temperature.
• In a separate bowl, whip the heavy cream to medium stiffness.
• Fold the whipped cream into the cooled custard.
• Pour the mixture into parfait glasses, moulds, or onto cake layers and refrigerate for at least 1 hour before serving.

Variations:

You can easily vary the flavour of your bavarois or serve it with different sauces to add interest. Here are some ideas:

• Coffee bavarian cream – add 1 to 2 tablespoons of instant coffee granules to the custard.
• Chocolate bavarian cream – add 2 tablespoons of cocoa powder to the custard and stir to dissolve.
• Fruit-flavoured bavarois – replace 1/2 cup of the milk with 1/2 cup of fruit puree.
• Butterscotch bavarois – replace the white sugar with dark brown sugar.
• Tea-infused bavarois – infuse the milk with tea by steeping tea in hot milk and use this to make the custard base.

Serving suggestions:

• Fruit curds such as lemon, passion fruit, or pineapple curd.
• Chocolate sauce.
• Salted caramel sauce.
• Raspberry or any other berry compote.
• A tropical fruit compote such as mango passion fruit.

Frequently asked questions