Bavarois à la Crème Anglaise

Crème Anglaise–based Bavarian Cream

Preparation info
  • Makes

    600 grams

    • Difficulty


    • Ready in

      40 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 250 milliliters (8 ounces) chilled heavy cream
  • gelatin leaves or


Prepare your mise en place.

Place the cream in the bowl of a standing electric mixer fitted with the whip attachment. Beat on low to aerate and then raise the speed and beat until soft peaks form. Using a rubber spatula, scrape the whipped cream from the mixer bowl into a clean container. Cover with plastic film and refrigerate until ready to use.

Place the gelatin leaves