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.
23 K 4.5/5 (4 reviews)
40 min.
Easy
8 Bavaroises cream
3 IngredientsLast modified on: May 8th 2022
For 8 Bavaroises cream, you will need:
- 1
4 sheets gelatin - 2
1 lb + 8.6 oz Real custard sauce (crème anglaise) - 3
1 lb + 8.6 oz Chantilly cream
Change these quantities to make:
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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 4 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 1 lb + 8.6 oz 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 | 200 RDI=80 % | 530 RDI=50 % | 620 RDI=90 % | 8,470 RDI=420 % | 35,470 RDI: 420 % |
| 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 8 Bavaroises cream : 11.05 €
- Per Bavaroise cream : 1.40 €
Change currency: 
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.
17 K 50 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: Rice pudding (riz au lait), Pears and caramelised walnut samosas , Caramel semolina pudding with raisins, Warm apple feuillantines, Pears in red wine with blackcurrant , ... See them all 13
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Pear verbena tarts, Rice pudding with chestnuts and poached pears, Individual charlottes with morello cherries, St Tropez tart, ... See them all 30
Gelatin
Like these other recipes: Individual charlottes with morello cherries, Clementine diplomat cream, Panna cotta, Double raspberry tartlets, European glass, ... See them all 29
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