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What is Bavarian Cream?

Dried vanilla beans. Bavarian cream is made with a split and crushed vanilla bean.
A spoonful of Bavarian cream.
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  • Written By: Mary McMahon
  • Edited By: Bronwyn Harris
  • Last Modified Date: 18 July 2014
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Bavarian cream is a rich dessert which is designed to be served cold, usually unmolded onto a plate and garnished with things like fresh fruit. It is made by blending whipped cream with a rich yolks-only egg custard and chilling the mixture until it sets. This cream is classically associated with gourmet foods, and it may be used as a filling as well as a stand alone dessert. Despite its lofty associations, this dessert is very easy to make at home.

The history of Bavarian cream is a bit murky. In France, the dish is known as Bavarois, and the French claim that it was invented in Switzerland, or possibly Germany. French chefs may also have learned the dish through employment by Bavarian royalty. In either case, the dish appears to have emerged in a recognizable form in the late 1700s, and it may in fact have been developed by Marie Antoine Careme, a famous French chef from the late 18th century.

Before the advent of refrigeration, Bavarian cream represented a culinary triumph. In order to set the dish, the cream would have had to be chilled in an ice-filled bowl. Typically, the ice would be mixed with salt to bring the freezing point down, encouraging the custard in the bowl to set up. In the peak of summer, when Bavarian cream would have been served as a refreshing dessert, it suggests a defiance of the elements.

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To make Bavarian cream, one and one quarter cups of heavy cream are slowly brought to a boil with a single split and crushed vanilla bean. The cream is allowed to cool to room temperature before it is strained to remove the vanilla bean. Many cooks remove the seeds, mixing them back in with the cream. Meanwhile, three tablespoons of milk are mixed with a tablespoon of flavorless gelatin and set aside. If flavorings such as liqueurs are desired, they are added to the cream at this point.

Next, one quarter cup of sugar is whisked with five egg yolks, and the cooled cream is poured back in. The mixture is heated over a double boiler until it is dense and thick. This custard is blended with the milk and gelatin mixture before being stirred over a bowl of ice so that it cools and starts to set. Once it has reached room temperature, one and one quarter cups of whipped cream are gently folded in, and the Bavarian cream is poured into a mold to set. It may also be layered with fresh fruit in a fluted custard glass.

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Discuss this Article

anon243162
Post 4

Although I have only known this dessert to be in the middle of a donut for years, I now know of the many ways it can be used and will make my own spin on this sinfully delicious custard. If you haven't tried this, you should!

galen84basc
Post 3

I've never had Bavarian cream, but after reading this I sure want to! This sounds absolutely delicious -- how do you make it?

rallenwriter
Post 2

I remember my grandmother teaching me how to make Bavarian cream filling when I was in my teens -- she was a big baker and pastry maker, and it seemed like her kitchen was always filled with the smell of tasty baking.

I remember that she actually liked to use Bavarian cream instead of frosting for the cream between layers of cake. She said that it gave the cake a better texture, and helped keep it moist.

I still try my hand at making a Bavarian cream cake or cream puffs every now and again, but I can never seem to get it as good as hers -- maybe it'll come with experience, but I have a feeling that I'm still a long way from the "Mimi" standard of cooking.

FirstViolin
Post 1

I have been looking through different dessert recipes, and I came across one for a white Bavarian cream pudding. However, I have to admit, it looks really difficult.

I was wanting to find a nice dessert recipe for my daughter's birthday, and since we're both not really cake people, I thought that a pastry or cream might be better, hence the Bavarian cream.

Has anybody made these before, and can you tell me if it's actually as difficult to make them as the recipe would suggest, or whether I, as a relatively inexperienced cook, would have a decent chance of making it.

If it makes any difference, it's a vanilla Bavarian cream recipe -- any tips, advice, help?

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