Bavaroise cream


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.
44 K 4.5/5 (4 reviews)
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Last modified on: May 8th 2022
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For 4 Bavaroises cream, you will need:

Change these quantities to make:
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Times for this recipe
Preparation: 20 min.
Resting: 20 min.
All in all: 40 min.
When should you start or finish this recipe?
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.
Bavaroise cream : Stage 1
Leave 2 sheets gelatin to soak in cold water for 10 minutes.

Stage 2 - ⌛ 10 min.
Bavaroise cream : Stage 2
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.
Bavaroise cream : Stage 3
If possible, use a blender briefly to disperse the gelatin thoroughly.

Stage 4 - ⌛ 10 min.
Bavaroise cream : Stage 4
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
Bavaroise cream : Stage 5
Meanwhile, prepare 350 g Chantilly cream.

Stage 6 - ⌛ 1 min.
Bavaroise cream : Stage 6
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.
Bavaroise cream : Stage 7
Mix well using a soft spatula to loosen the custard.

Stage 8 - ⌛ 1 min.
Bavaroise cream : Stage 8
Tip the contents of the saucepan into the rest of the cream...

Stage 9 - ⌛ 4 min.
Bavaroise cream : Stage 9
...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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %270 RDI=30 %310 RDI=50 %4,240 RDI=210 %17,730 RDI: 210 %
Per 100 g10 RDI=5 %40 RDI=4 %40 RDI=7 %600 RDI=30 %2,520 RDI: 30 %
Per piece20 RDI=10 %70 RDI=6 %80 RDI=10 %1,060 RDI=50 %4,430 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, egg
How much will it cost?
  • For 4 Bavaroises cream : 5.55 €
  • Per Bavaroise cream : 1.40 €

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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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