Bavarian cream facts for kids
Bavarian cream with strawberries and caramel sauce
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| Alternative names | Crème bavaroise, Bavarois |
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| Type | Custard |
| Course | Dessert |
| Main ingredients | Milk, eggs, gelatin, whipped cream |
Bavarian cream, also called crème bavaroise or simply bavarois, is a delicious dessert. It's made by thickening milk with eggs and gelatin. Gelatin is a substance that helps food become firm. After that, light and fluffy whipped cream is gently folded into the mixture.
This creamy dessert is usually poured into a cold mold. It chills there until it becomes firm. Then, it's carefully taken out of the mold and served. Some older versions of this dessert, sometimes called fromage bavarois, didn't use eggs.
Contents
The Sweet History of Bavarian Cream
Bavarian cream is a very old and famous dessert. A well-known chef named Marie-Antoine Carême included it in his recipes. Some people even think he invented it! This dessert got its name in the early 1800s. It was likely named after Bavaria, a region in Germany. Or, it might have been named after an important visitor from Bavaria. This was common in the history of fancy French cuisine.
In the United States, Bavarian creams first appeared in cookbooks. They were in the Boston Cooking School books. D. A. Lincoln included it in 1884. Later, Fannie Farmer also featured it in her book in 1896.
How Bavarian Cream is Made and Served
Bavarian cream gets its light texture from whipped cream. The whipped cream is mixed in just as the dessert starts to set. A real Bavarian cream is usually poured into a special mold with ridges. It's chilled until it's firm. Then, it's carefully flipped out onto a serving plate.
You can make it look extra fancy. First, coat the mold with a fruit-flavored gelatin. This creates a shiny, glazed effect on the dessert. If the dessert doesn't come out perfectly, chefs can hide small flaws. They use a pastry bag to pipe whipped cream around it.
In the United States, people often serve Bavarian cream right from the bowl. This is similar to how a French mousse is served. For this casual way of serving, chef Auguste Escoffier suggested something. He said to make the cream in a deep dish. Then, surround the dish with crushed ice.
Bavarian cream can be served with different toppings. A fruit sauce is a popular choice. You can also use a raspberry or apricot purée. It's also used as a filling for fancy charlotte cakes.
Even though it's hard to pipe smoothly, it can fill doughnuts. However, American "Bavarian Cream doughnuts" are usually different. They are filled with a type of pastry cream, not a true Bavarian cream.
Images for kids
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Bavarian cream with strawberries and caramel sauce
See also
In Spanish: Crema bávara para niños
