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.
25 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.
18 K 50 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: Pistachio panna cotta with custard, Caramel semolina pudding with raisins, Confit of quinces in Macvin, Sautéed pears with custard and orange syrup , Pears in red wine with blackcurrant , ... See them all 13
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Belle-helene in a glass, Mini Mont-Blanc choux puffs, Rice pudding with chestnuts and poached pears, Individual charlottes with morello cherries, Cranachan, ... See them all 30
Gelatin
Like these other recipes: Pear charlotte, Panna cotta, Bounty-style tart for Alison, Apricot blancmange, Pistachio panna cotta with custard, ... See them all 29
Other recipes you may also like
Pains briochés aux raisins
This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.September 12th 2018137 K4.8 2 hours 40 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025287 K 24.5 3 hours 8 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020521 K 44.2 14 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 2022453 K 25 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017751 K 313.7 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
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.