Bavarian Creams

These are also known as Bavarians, or by the French term bavarois. A classic Bavarian cream is made by adding gelatin and whipped cream to a stirred custard sauce made with whole eggs (see Figure 16-13). The mixture is then flavored with fruit puree, liqueur, chocolate, or nuts and poured into molds or used as a filling for cakes or pastries. Many modified versions are created by using egg yolks alone in the custard base, or by adding whipped egg whites instead of—or in addition to—the whipped cream. A Bavarian is always unmolded before it is served.