description Bavarian Cream Overview
Bavarian Cream is a classic French dessert of egg custard enriched with gelatin and folded with whipped cream, known in France as bavarois and codified in the 19th century. The dessert was named in honor of the Bavarian connection to France's royal family and traditionally features vanilla flavoring, though chocolate and fruit variations are common. Typically set in a mold and served cold, often with a fruit sauce or coulis, it served as the foundation for many other desserts including charlottes and mousses.
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Bavarian Cream ranks #11 of 125 in the Pudding ranking, behind Shahi Tukda, ahead of Treacle Sponge Pudding.
help Bavarian Cream FAQ
What exactly is Bavarian Cream?
Bavarian Cream, known in France as 'crème bavaroise,' is a classic French dessert consisting of an egg custard base thickened with gelatin. The mixture is then folded with whipped cream to create a light, airy texture before being chilled.
Where did Bavarian Cream originate?
Despite its name, the dessert was heavily codified in France in the 19th century by famed chef Marie-Antoine Carême. It was originally inspired by a German beer thickening technique, which is how it acquired its regional name.
What is the difference between Bavarian Cream and pastry cream?
Pastry cream typically uses cornstarch or flour as a thickener and remains a dense, spoonable filling. Bavarian Cream, on the other hand, relies entirely on gelatin for its structure and incorporates folded whipped cream, giving it a mousse-like consistency.
How is Bavarian Cream traditionally served?
It is traditionally set in a decorative mold, unmolded, and served cold, often accompanied by a sweet fruit sauce or coulis. The dessert is a staple of classical French cuisine, where it is commonly referred to simply as a 'bavarois'.
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