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.
28 K 4.5/5 (4 reviews)
40 min.
Easy
2 Bavaroises cream
3 IngredientsLast modified on: May 8th 2022
For 2 Bavaroises cream, you will need:
- 1
1 sheet gelatin - 2
¾ cup real custard sauce (crème anglaise) - 3
¾ cup Chantilly cream
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 20 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Leave 1 sheet 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 ¾ cup 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 130 RDI=10 % | 150 RDI=20 % | 2,120 RDI=110 % | 8,870 RDI: 110 % |
| Per 100 g | 10 RDI=5 % | 40 RDI=4 % | 40 RDI=7 % | 600 RDI=30 % | 2,520 RDI: 30 % |
| Per piece | 20 RDI=10 % | 70 RDI=6 % | 80 RDI=10 % | 1,060 RDI=50 % | 4,430 RDI: 50 % |
How much will it cost?
- For 2 Bavaroises cream : 2.80 €
- Per Bavaroise cream : 1.40 €
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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.
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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: Caramelized brioche with pear and kiwi, Apple Tatin Terrine, Norman flambéed apples, Pistachio panna cotta with custard, Warm apple feuillantines, ... See them all 13
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Belle-helene in a glass, Cranachan, Strawberry Verveine Tart , Quick Strawberry Millefeuille, ... See them all 30
Gelatin
Like these other recipes: Diplomat cream, St Tropez tart, Crunchy blackcurrant and mascarpone cream verrine, Black Forest gateau, Plum and almond panna cotta, ... See them all 29
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