A Word About Crème Bavaroise

Crème bavaroise is a classic French creamy dessert custard. Bavarois, as it is often called, is usually chilled in a mold or used as a filling for cakes such as charlotte russe. There are two basic types: crème anglaise–based and fruit-based. In both types, the base is thickened with gelatin and lightened by folding in whipped cream. Bavarian creams are easier to make, but slightly denser than mousses.

The process for creating a crème anglaise–based bavarois is quite simple. The custard is prepared and infused or flavored as desired. The gelatin is soaked in cold water, squeezed, and stirred into the cooked and still-warm custard. The mixture is then cooled until it begins to set. This can be done at room temperature or hastened over an ice bath. The cream to be added is whipped to a firm peak and folded into the base with a rubber spatula. The mixture is then placed into a mold and chilled until completely set.