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.
34 K 4.5/5 (4 reviews)
40 min.
Easy
4 Bavaroises cream
3 IngredientsLast modified on: May 8th 2022
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: 705 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 20 min.
All in all: 40 min.
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.
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.
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.
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 recipe | 100 RDI=40 % | 270 RDI=30 % | 310 RDI=50 % | 4,240 RDI=210 % | 17,730 RDI: 210 % |
| Per 100 g | 10 RDI=5 % | 40 RDI=4 % | 40 RDI=7 % | 600 RDI=30 % | 2,520 RDI: 30 % |
| Per piece | 20 RDI=10 % | 70 RDI=6 % | 80 RDI=10 % | 1,060 RDI=50 % | 4,430 RDI: 50 % |
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
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.
25 K 50 min.
This recipe uses (among others)
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Millefeuille, Quick Strawberry Millefeuille, Strawberry Charlotte, Rice pudding with chestnuts and poached pears, ... See them all 30
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Individual charlottes with morello cherries, Warm apple feuillantines, Rice pudding (riz au lait), Norman flambéed apples, ... See them all 13
Gelatin
Like these other recipes: Clementine diplomat cream, Double raspberry tartlets, Individual charlottes with morello cherries, Lime crémeux, Plum and almond panna cotta, ... See them all 29
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011293 K4.7 55 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010237 K5 2 hours 30 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022466 K 25 45 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018427 K 24.3 45 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012785 K 43 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a 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.