Bavarian cream is a classic dessert of the Swiss tradition also called simply "Bavarian". It is often served alone or with a fruit coulis, but it is also used as a filling for donuts and puff pastries. Bavarian cream is a thick vanilla-flavored cream that is inflated with whipped cream and then cooled. This article describes the traditional recipe.
Ingrediants
- 295 ml of whipped cream
- 295 ml of liquid cream
- 14 g of powdered gelatin
- 45 ml of milk
- 50 g of granulated sugar
- 5 eggs
- 1 vanilla bean or 5 g of vanillin
Steps
Step 1. Cut the vanilla bean and put it in 295ml of liquid cream
Pour it into a saucepan and bring the liquid to a simmer over low heat. When the cream boils, turn off the stove and let it sit for an hour.
Step 2. Remove the pod from the cream
Scrape the seeds and put them back in the cream. Discard the pod.
If you have decided to use vanillin, put 5 g of it in the cream in place of the chopped pod
Step 3. In a small bowl pour 14 g of powdered gelatin into 45 ml of milk
Leave aside for now.
Step 4. With a whisk, mix 50 g of granulated sugar with the 5 egg yolks
Step 5. Return the cream mixture to the heat
When it is hot, slowly pour it into the egg mixture while stirring with the whisk. Place the bowl with the cream in a double boiler over a pan of simmering water.
Step 6. Stir the cream until thick
When veiling the wooden spoon, remove it from the heat and add the milk and gelatin mixture. Stir and you will get the cream.
Step 7. Place the bowl in an ice water bath and don't stop stirring as it cools
Stop when it reaches room temperature.
Step 8. With the help of a hand or electric mixer whip 295 ml of cream
Step 9. Incorporate the cream into the cold Bavarian
Transfer the mixture into ceramic cups or small single-serving bowls. As the cream cools and hardens it takes the shape of the container.
Step 10. Put the Bavarian in the refrigerator until solid (4-5 hours)
After this time, gently remove it from the bowls and arrange it on a plate.
Step 11. You can accompany the Bavarian with raspberry sauce or lemon juice
Advice
- If you want to use the cream to fill puff pastry, add a little more whipped cream and place the mixture in the refrigerator for 1-2 hours before transferring it to the pastry bag.
- To make the Bavarian cream lighter, mix the gelatin with the water and replace the cream with milk.
