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.
20K 4.5/5 based on 4 reviews
Last modified on: May 8th 2022
Keywords for this recipe: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
How long will 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 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,235 Kcal or 17,731 Kj | 100 gr | 266 gr | 308 gr |
| 212 % | 38 % | 25 % | 47 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 602 Kcal or 2,520 Kj | 14 gr | 38 gr | 44 gr |
| 30 % | 5 % | 4 % | 7 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,059 Kcal or 4,434 Kj | 25 gr | 67 gr | 77 gr |
| 53 % | 10 % | 6 % | 12 % |
How much will it cost?
- For 4 Bavaroises cream : 5.50 €
- 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 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.
14K 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: Warm apple feuillantines, Norman flambéed apples, Caramelized brioche with pear and kiwi, European glass, Pears in red wine with blackcurrant , ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Viennese chocolate cups, Peach and blackcurrant sundae, Strawberry Verveine Tart , Saint Honoré cake, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: European glass, Plum and almond panna cotta, Two-coloured chocolate-orange tart, Lime crémeux, Little vanilla, clementine and chestnut verrines, ... All |
Other recipes you may also like
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.296K 24 32 min. February 21th 2011
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.292K5 33 min. November 11th 2012
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).909K5 1 hour 40 min. May 6th 2017
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.373K4 1 hour 18 min. August 21th 2019
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.269K3.8 5 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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.