Culinary Institute of America

Yogurt Bavarian Cream

Preparation info
  • Makes

    4 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, sheet 9

Method

  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the cream before beginning preparation.
  2. Bloom the gelatin in the water, gently squeeze the bloomed gelatin to remove any excess water, and melt.
  3. Whip the cream to soft peaks. Cover and reserve under refrigeration.
  4. Combine the yogurt with