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 8 Bavaroises cream, you will need:
- 1
4 sheets gelatin - 2
700 ml Real custard sauce (crème anglaise) - 3
700 ml Chantilly cream
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 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 ml 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 |
| 8,471 Kcal or 35,466 Kj | 200 gr | 532 gr | 616 gr |
| 424 % | 77 % | 50 % | 93 % |
| 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 8 Bavaroises cream : 11.01 €
- Per Bavaroise cream : 1.38 €
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: Warm apple feuillantines, Sautéed pears with custard and orange syrup , Individual charlottes with morello cherries, 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: Pear charlotte, Cranachan, Diplomat cream, Warm apple feuillantines, Key Lime Pie for Jeremy, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Lime crémeux, Lime meringue tart, Plum and almond panna cotta, How to use gelatin, ... All |
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