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.
17K 4 4.5
Last modified on: May 8th 2022
Keywords for this recipe:For 12 Bavaroises cream, you will need:
- 1
6 sheets gelatin - 2
1 litre 50 ml Real custard sauce (crème anglaise) - 3
1 kg 50 g Chantilly cream - Total weight: 2,112 grams
Change these quantities to make: 2 Bavaroises cream 4 Bavaroises cream 8 Bavaroises cream 12 Bavaroises cream
How long does 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 6 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 kg 50 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,821 Kcal or 20,185 Kj | 100 gr | 273 gr | 368 gr |
| 241 % | 38 % | 26 % | 56 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 228 Kcal or 955 Kj | 5 gr | 13 gr | 17 gr |
| 11 % | 2 % | 1 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 402 Kcal or 1,683 Kj | 8 gr | 23 gr | 31 gr |
| 20 % | 3 % | 2 % | 5 % |
How much will it cost?
- For 12 Bavaroises cream : 16.51 €
- 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 recipes that use 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.
12K 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: Individual charlottes with morello cherries, Norman flambéed apples, Warm apple feuillantines, Caramel semolina pudding with raisins, Pears in red wine with blackcurrant , ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Cranachan, Individual charlottes with morello cherries, Pear verbena tarts, Rice pudding with chestnuts and poached pears, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Panna cotta, Crunchy blackcurrant and mascarpone cream verrine, European glass, Clementine diplomat cream, ... All |
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.313K 14 40 min. February 21th 2011
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.257K3.9 46 min. February 21th 2011
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.482K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.734K 313.7 36 min. January 27th 2017
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)
Note: We'll never share your e-mail address with anyone else.
Post your 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.