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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.

20K 4.5/5 based on 4 reviews

Last modified on: May 8^th 2022

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For 4 Bavaroises cream, you will need:

1 2 sheets gelatin
2 0 litre 12 ml Real custard sauce (crème anglaise)
3 0 kg 12 g Chantilly cream

Change these quantities to make: 2 Bavaroises cream 4 Bavaroises cream 8 Bavaroises cream 12 Bavaroises cream

Change measures: Metric

Metric weight Metric volumes

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 ... ?
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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.

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 0 kg 12 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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 4 Bavaroises cream : 5.50 €
Per Bavaroise cream : 1.38 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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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, European glass, Sautéed pears with custard and orange syrup , Pears and caramelised walnut samosas , Caramel semolina pudding with raisins, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, St Tropez tart, Key Lime Pie for Jeremy, Strawberry Charlotte, Peach and blackcurrant sundae, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, St Tropez tart, Coconut-vanilla cream for Elsa , European glass, Panna cotta, ... All