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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.
46 K 4.5/5 (4 reviews)562594
Last 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
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.
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 14 g RDI=22 % | 37 g RDI=14 % | 43 g RDI=60 % | 601 kcal RDI=30 % | 2,519 kJ RDI=30 % |
| Per piece | 24 g RDI=38 % | 66 g RDI=25 % | 77 g RDI=105 % | 1,058 kcal RDI=53 % | 4,433 kJ RDI=53 % |
| Whole recipe | 99 g RDI=154 % | 266 g RDI=100 % | 308 g RDI=422 % | 4,235 kcal RDI=212 % | 17,733 kJ RDI=212 % |
How much will it cost?
For 4 Bavaroises cream
5.55 €
Per Bavaroise cream
1.40 €
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
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Chantilly cream
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Gelatin
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