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.
21K 4.5/5 based on 4 reviews
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Last modified on: May 8th 2022

Keywords for this recipe:
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
Whole recipe
Energetic valueProteins CarbohydratesFats
4,235 Kcal or 17,731 Kj100 gr266 gr308 gr
212 %38 %25 %47 %
Per 100 g
Energetic valueProteins CarbohydratesFats
602 Kcal or 2,520 Kj14 gr38 gr44 gr
30 %5 %4 %7 %
Per piece
Energetic valueProteins CarbohydratesFats
1,059 Kcal or 4,434 Kj25 gr67 gr77 gr
53 %10 %6 %12 %
% 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.
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