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.
29 K 4.5/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: May 8th 2022
For 4 Bavaroises cream, you will need:
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
Leave 2 sheets gelatin to soak in cold water for 10 minutes.

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

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

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

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

Stage 9 - 4 min.
Bavaroise cream
...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 Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 4 Bavaroises cream : 5.55 €
  • 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
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.
22 K 50 min.
This recipe uses (among others)
Other recipes you may also like
Prune Far
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
October 3rd 2010237 K 15 1 hour 10 min.
Apple macaronade
Apple macaronade
This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours.
December 27th 202034 K 1 hour 15 min.
Lime crémeux
Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.
April 14th 202171 K1 50 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011359 K4.0 1 hour 15 min.
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
June 22th 2013283 K4.6 1 hour 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page