History And Origin Of Bavarian Cream

  • It is not known whether there is a connection between this dessert and Bavaria
  • Where many French chefs used their talents at the court of the Wittelsbach princes.
  • Caréme gives various recipes under the name of frontage bavarois (Bavarian cheese).
  • Many cookery books confuse Bavarian cream with a similar dish, the moscovite, which was perhaps invented by a French chef in the service of a great Russian family.

Bavarian Cream

BAVARIAN CREAM bavarois A cold dessert made from an egg stiffed with gelatine, mixed with whipped cream and sometimes fruit purée or other flavours, then set in a mould.


  • Soak 15—20g gelatine
  • 3 tablespoons cold water.
  • Heat 600 ml milk with a vanilla pod (bean).
  • Work together 8 egg yolks
  • 1 00 g caster (superfine) sugar and a pinch of salt.
  • When the mixture is smooth, strain in the milk, stir well
  • Then add the gelatine and mix. Stir continuously over gentle heat until the mixture coats the back of a spoon.
  • The mixture must not boil. Pour into a bowl and allow to cool, then refrigerate until the custard is cold and just beginning to thicken.
  • Chill 350 ml double (heavy) cream
  • 75 ml milk in the refrigerator. Then whip together.
  • As soon as it begins to thicken, add 50 g caster sugar. Fold the cream into the cooled mixture.
  • Brush the inside of a Bavarian cream (or soufflé or savarin) mould with oil, preferably almond oil. Fill to the brim with the Bavarian cream mixture.
  • Cover with lightly oiled paper and refrigerate until firmly set. To loosen the cream, dip the bottom of the mould in hot water, place a serving dish on top of the mould and quickly turn them over together.

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