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.
34 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
700 g real custard sauce (crème anglaise) - 3
700 g Chantilly cream - Total weight: 1,410 grams
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 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 700 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
| 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.
25 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: Pears in red wine with blackcurrant , Norman flambéed apples, Warm apple feuillantines, Rice pudding (riz au lait), Caramel semolina pudding with raisins, ... See them all 13
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberries in a thyme and lemon-flavoured red wine reduction, Viennese chocolate cups, Key Lime Pie for Jeremy, European glass, Individual charlottes with morello cherries, ... See them all 30
Gelatin
Like these other recipes: Double raspberry tartlets, Black Forest gateau, Little vanilla, clementine and chestnut verrines, Plum and almond panna cotta, Avocado and smoked salmon terrine , ... See them all 29
Other recipes you may also like
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.December 30th 201951 K5 1 hour 45 min.
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..May 22th 201952 K 40 min.
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.May 26th 201948 K5 30 min.
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.June 5th 201984 K 25 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019162 K 4 3 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
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.