description Crème bavaroise Overview
Crème bavaroise, commonly called Bavarian cream, is a chilled molded dessert in the French culinary tradition. It is prepared from crème anglaise, a stirred custard of milk, egg yolks, sugar, and vanilla, which is stabilized with gelatin and lightened with whipped cream. Once set, it has a smooth, mousse-like texture and may be served in a mold or used as a filling for pastries and layered desserts.
help Crème bavaroise FAQ
What is crème bavaroise made from?
Bavarian cream is made from crème anglaise, which contains milk, egg yolks, sugar, and vanilla. Gelatin sets the custard, and whipped cream makes the finished dessert light and smooth.
Does crème bavaroise need to be cooked?
The custard base is gently cooked to make crème anglaise before the gelatin and whipped cream are added. The dessert is then chilled in a mold until it becomes firm enough to unmold.
Is Bavarian cream the same as pastry cream?
No, pastry cream is thickened mainly with egg and starch and is commonly used as a filling. Bavarian cream uses gelatin and whipped cream, so it sets as a chilled molded dessert with a lighter texture.
How is crème bavaroise served?
It is commonly unmolded and served chilled, sometimes with fruit, coulis, or a sauce. Because gelatin gives it structure, it can be prepared in individual molds or as one larger dessert.
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