Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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bavarois or bavaroise terms which can confuse because they look alike and also because the second sometimes equals the first but can also refer to something quite different.

The dessert called bavarois (originally fromage bavarois) usually consists in an egg custard (crème anglaise in France) mixed with whipped cream and set with gelatin in a mould. It first appeared in print early in the 19th century, when carême gave a recipe. Although its English name is sometimes ‘Bavarian cream’ and some French authorities believe that it was brought to France by a French chef who had been working in Bavaria, the connection is not clearly established. However, the great chef escoffier, when he declared the title ‘Bavarois’ to be illogical and suggested that ‘Moscovite’ would be more appropriate, may be taken to endorse by implication the topographical derivation.