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.
14K 4 4.5
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 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 ... ? - 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 |
| 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 % |
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 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.
9,476 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, Caramelized brioche with pear and kiwi, Norman flambéed apples, Apple Tatin Terrine, Caramel semolina pudding with raisins, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, Chantilly rice pudding, Diplomat cream, Cranachan, St Tropez tart, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Clementine Creamy, Clementine diplomat cream, How to use gelatin, Coconut-vanilla cream for Elsa , ... All |
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