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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.

9,443 4 4.5

Last modified on: May 8^th 2022

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For 4 Bavaroises cream, you will need:

1 2 sheets gelatin
2 350 ml Real custard sauce (crème anglaise)
3 350 g Chantilly cream
Total weight: 704 grams

Change these quantities to make: 2 Bavaroises cream 4 Bavaroises cream 8 Bavaroises cream 12 Bavaroises cream

Change measures: Metric

Metric weight Metric volumes

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 ... ?
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Step by step recipe

Stage 1 - 10 min.

Leave 2 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.

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 350 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.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,607 Kcal or 6,728 Kj	33 gr	91 gr	123 gr
80 %	13 %	9 %	19 %

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 4 Bavaroises cream : 5.50 €
Per Bavaroise cream : 1.38 €

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 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.
6,288 49 min.

See all recipes that use it

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: Caramelized brioche with pear and kiwi, European glass, Pears in red wine with blackcurrant , Rice pudding (riz au lait), Pistachio panna cotta with custard, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Pavlova, Ice-cream Vacherin, St Tropez tart, Viennese chocolate cups, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Bounty-style tart for Alison, Panna cotta, Little vanilla, clementine and chestnut verrines, Double raspberry tartlets, ... All

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