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.
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Last modified on: May 8th 2022

Keywords for this recipe:CreamBavroisePâtisserieBaseGelatinChantilly
For 4 Bavaroises cream, you will need:
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
20 min.20 min.40 min.
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Step by step recipe


Stage 1 - 10 min.
Bavaroise cream : Photo of step #1
Leave 2 sheets gelatin to soak in cold water for 10 minutes.

Stage 2 - 10 min.
Bavaroise cream : Photo of step #2
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 : Photo of step #3
If possible, use a blender briefly to disperse the gelatin thoroughly.

Stage 4 - 10 min.
Bavaroise cream : Photo of step #4
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 : Photo of step #5
Meanwhile, prepare 350 g Chantilly cream.

Stage 6 - 1 min.
Bavaroise cream : Photo of step #6
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 : Photo of step #7
Mix well using a soft spatula to loosen the custard.

Stage 8 - 1 min.
Bavaroise cream : Photo of step #8
Tip the contents of the saucepan into the rest of the cream...

Stage 9 - 4 min.
Bavaroise cream : Photo of step #9
...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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,607 Kcal or 6,728 Kj33 gr91 gr123 gr
80 %13 %9 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
228 Kcal or 955 Kj5 gr13 gr17 gr
11 %2 %1 %3 %
Per piece
Energetic valueProteins CarbohydratesFats
402 Kcal or 1,683 Kj8 gr23 gr31 gr
20 %3 %2 %5 %
% 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).
How much will it cost?
  • For 4 Bavaroises cream : 5.50 €
  • Per Bavaroise cream : 1.38 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Pears and caramelised walnut samosas , Rice pudding (riz au lait), Sautéed pears with custard and orange syrup , Warm apple feuillantines, Apple Tatin Terrine, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Pavlova, Rum babas, Strawberry Verveine Tart , Cranachan, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Double raspberry tartlets, Little vanilla, clementine and chestnut verrines, European glass, Fruit crémeux, ... All
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