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Bavarian Cream
Appears in
By Culinary Institute of America
Published 2015
A bavarian cream is vanilla sauce, fruit puree, or a combination of the two stabilized with gelatin and lightened and aerated with an equal proportion (by weight) of whipped cream. Bavarian cream can be used for individual dessert preparations. It can be piped and used in cakes, tortes, and charlottes.
Since the Bavarian cream will begin to set immediately once it is finished, any molds, service containers, and so on should be prepared before beginning preparation.
- Whip the cream to soft peaks and reserve under refrigeration so it is ready to be folded into the vanilla sauce mixture. Reserving the whipped cream under refrigeration prevents the fat in the cream from melting, thus keeping the cream full and aerated.
- The vanilla sauce should be allowed to cool but should not be cold. Gelatin is likely to set up unevenly when added to a cold base; it is important that the vanilla sauce not be cold so that with the addition of the gelatin, it is able to set up evenly.
- Blend any flavorings to be added, such as melted chocolate, fruit purée, or liqueur, into the vanilla sauce. The sauce should be intensely flavored, as the whipped cream will dilute its flavor. The addition of the whipped cream serves to lighten and aerate the gelatin-stabilized vanilla sauce.
- The finished Bavarian can be molded or used as a filling or topping. Fold the cream in gently and quickly to maintain volume.
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