Bavaroise cream
A "bavaroise" is made with custard, set with gelatin after cooking, and with whipped cream added once it has cooled.
This makes a delicious, smooth cream that can be used to create many different desserts.
This makes a delicious, smooth cream that can be used to create many different desserts.
20K 4.5/5 based on 4 reviews
Last modified on: May 8th 2022
Keywords for this recipe:For 4 Bavaroises cream, you will need:
- 1
2 sheets gelatin - 2
350 ml Real custard sauce (crème anglaise) - 3
350 g Chantilly cream - Total weight: 704 grams
Change these quantities to make: 2 Bavaroises cream 4 Bavaroises cream 8 Bavaroises cream 12 Bavaroises cream
How long will it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 20 min. | 20 min. | 40 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Leave 2 sheets gelatin to soak in cold water for 10 minutes.
Stage 2 - 10 min.
Prepare the custard (coffee-flavoured version here) and as soon as it's ready, add the drained gelatin all at once.
Mix well until dissolved.
Mix well until dissolved.
Stage 3 - 1 min.
If possible, use a blender briefly to disperse the gelatin thoroughly.
Stage 4 - 10 min.
Sit the saucepan in cold water and put an electronic thermometer into the custard. Stir from time to time until the temperature goes down to 80°F (25°C).
Stage 5
Meanwhile, prepare 350 g Chantilly cream.
Stage 6 - 1 min.
When the custard and gelatin mixture is at the right temperature, add 1/4 of the whipped cream to the saucepan.
Stage 7 - 3 min.
Mix well using a soft spatula to loosen the custard.
Stage 8 - 1 min.
Tip the contents of the saucepan into the rest of the cream...
Stage 9 - 4 min.
...and fold together gently, still with the soft spatula (avoid using a whisk, which will cause the cream to "fall") until evenly mixed.
Your bavaroise cream is ready.
Use without delay (divide out into moulds, pipe, etc.), as the bavaroise will start to set and become firmer as soon as the cold cream is added.
Your bavaroise cream is ready.
Use without delay (divide out into moulds, pipe, etc.), as the bavaroise will start to set and become firmer as soon as the cold cream is added.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,235 Kcal or 17,731 Kj | 100 gr | 266 gr | 308 gr |
| 212 % | 38 % | 25 % | 47 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 602 Kcal or 2,520 Kj | 14 gr | 38 gr | 44 gr |
| 30 % | 5 % | 4 % | 7 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,059 Kcal or 4,434 Kj | 25 gr | 67 gr | 77 gr |
| 53 % | 10 % | 6 % | 12 % |
How much will it cost?
- For 4 Bavaroises cream : 4.64 £
- Per Bavaroise cream : 1.16 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Jamaican cup
A delicious combination of flavours: coffee with rum, the first in a cream, the second in a sabayon, with the added crunch of a few toasted almonds.
14K 49 min.
This recipe uses (among others)
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Pears and caramelised walnut samosas , Confit of quinces in Macvin, Sautéed pears with custard and orange syrup , European glass, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Peach Melba, Saint Honoré cake, St Tropez tart, Millefeuille, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Plum and almond panna cotta, Coconut-vanilla cream for Elsa , Corsican tarts, Fruit crémeux, ... All |
Other recipes you may also like
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.199K5 1 hour 27 min. May 24th 2022
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Sicilian Epiphany Pie
This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.69K3 1 hour 1 min. January 7th 2024
Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.134K4.1 1 hour 20 min. September 7th 2018
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.105K3 59 min. December 30th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.