“Be inspired to create masterpieces from
your own kitchen”. |
Bavarian CreamBavarian cream is a combination of vanilla sauce, folded into whipped cream. You could call it a close relative of pastry cream, because they bothnearly have the same ingredients and methods of preparation.
Bavarian cream parfaits, with strawberry gelee.
The addition of whipped cream and unflavoured gelatin, however, is what sets the two apart and makes Bavarian cream, Bavarian cream. You can always add fruit to the vanilla sauce to make a fruit Bavarian cream. |
Prepared mold filled with bavarian cream. Vanilla cake bottom laced with simple syrup.
|
Bavarian cream is classified as a 'stirred custard' that is used for any type of mold. Forms are typically lined with a type of sponge cake, like a jellyroll and then filled with the Bavarian cream. |
|
After it sets in the refrigerator, you unmold it and voila', a beautiful, delicious dessert. |
|
What a DessertBavarian cream is not usually served as a dessert alone. Although, it can be. It is usually molded to become a part of another dessert that almost always involves some cake with it. |
They are also easily served in dessert glasses. Add a gelee layer and garnish with whipped cream for an elegant touch. |
Creme Anglais is the Base for Bavarian Cream
|
|
Now, it's important to note, before you prepare anything in the recipes, one of the first things you need to have prepared, is your
mold. Because of the gelatin, Bavarian cream will set as it cools.
|
Once you add the whipped cream to the gelatin laced vanilla sauce in Step 8 ,immediately pour the cream into your molds.
Tip Have your molds of choice already lined and prepared before your first step. |
|
But first, your Mise' En Place'
|
Tips for Preparation
Use the following tips as a guide to your success.
|
Tips for Step 1
Bloom gelatin by sprinkling it over the cold water,in a small bow. Set aside to soften. The gelatin will absorb the water. It will look like a clear gel. This will be added to the pastry cream in Step 7. But, you must clarify it first. To clarify, you simply warm the gelatin. |
|
|
Tips for Step 2
Divide the sugar between the milk & the eggs. The purpose for adding the sugar to the milk is to prevent any scorching during the heating. Preventing Foodborne Illnesses When handling the eggs, separate the egg shells from the raw eggs. |
|
If you're using the vanilla bean, add it at this time, too. You'll want to steep the vanilla bean into the milk. If you really want a deeper infusion, you could do this the night before. Then letting it steep some more in the refrigerator overnight.
You can do this anytime you want to infuse some flavor into your milk. Or heavy cream, or even half and half if you'r using. This is done all the time when making flavored ganache.
If you're using the vanilla bean, add it at this time, too. You'll want to steep the vanilla bean into the milk. If you really want a deeper infusion, you could do this the night before. Then letting it steep some more in the refrigerator overnight.
You can do this anytime you want to infuse some flavor into your milk. Or heavy cream, or even half and half if you'r using. This is done all the time when making flavored ganache.
|
|
But first, you must scrape the seeds from the vanilla bean. Put it all into the milk. The seeds and the pod. Do a very low simmer, on low heat for at least 5 minutes.
|
When simmering, make sure to stir the milk. You are doing two things here, melting the sugar and steeping the vanilla bean and seeds. During this process, you only want the heat on low for the infusion. Eventually, you will bring the heat up to about medium to achieve the low boil in Step 4.
|
The infusion of sweetness and flavor is what you're doing here. I like to stir the milk in either circle 8's, or in a criss-cross fashion to ensure there is no scorching happening in the bottom of my saucepan. |
|
If you don't have a vanilla bean, you can use vanilla extract, or vanilla bean paste. However, you'll need to add these flavorings at the end of the process in Step 6.
|
|
|
Look closely and you can see the vanilla bean seeds once your vanilla sauce is finished. |
Vanilla sauce made with vanilla bean seeds.
|
|
Tips for Step 3
In the meantime, while the vanilla bean is steeping, whisk the eggs & sugar until frothy. Set aside until Step 5. Tips for Step 4 Now, you can heat the cream until just under a boil. |
Sugar & eggs are now frothy.
|
|
Step 5
The Tempering In this step, you will be mixing the sugar/egg mixture with the milk. Due to the hot milk, you do not want the eggs cooking up right away, becoming scrambled in your mix. Coagulating the proteins in the eggs is a slow process. And the process of tempering begins with just a little of that hot milk, by slowly adding 1/3 of it into the sugar/egg mixture . |
Don't forget to take the saucepan off of the heat.
|
You'll need two hand for this. While pouring in that milk, you need to stir the sugar/egg mixture vigorously at the same time. 1/3 of the hot milk from the pan should be enough to warm the egg/sugar mixture. Once tempered, add the mixture to the milk still in the saucepan. Stir the milk as you pour in your tempered mixture.
When making vanilla sauce, it requires a little commitment of time to put into it. Try not to be tempted to leave the stove. You will need to keep stirring to prevent the eggs from clumping up into scrambled eggs. This diligence will prevent you from having to strain the finished mixture through a sieve at the end. If you end up with clumps, just pass the sauce through a sieve.
|
As the protein in the eggs began to relax and coagulate, with the help of the sugar, your mixture is going to thicken during this heating process. This may take up to ten minutes.
|
|
Keep stirring until the sauce coats the back of your spoon. This is called nape', when the cream coats the back of a spoon. Remove vanilla bean. If using vanilla extract, add at this time. When cooled down, especially once cold, vanilla sauce will become thicker. |
|
Due to production levels and time management, in the pastry shop we'd make what is called a simple Bavarian cream, by just bringing the tempered mixture to a low boil, take it off the heat, strain it through the sieve, then continue the process on to Step 7.
|
In some pastry kitchens, creme anglais was made weekly, simply for plating and garnishing. |
|
Before you step into Step 7, this vanilla sauce can be used as a base for what is called a French vanilla ice cream. All you need is an ice cream maker to whip it up and make it creamy. Add some fruit to that and you've got yourself something special. |
|
|
|
Creme Anglais/ Vanilla Sauce Recipe is Shown Below !
|
Tips for Step 7
Adding the bloomed and softened gelatin to the warm cream is your step 7. You have already 'bloomed' the gelatin with the water earlier, before Step 1. Now, before you can add the gelatin to the warmed creme anglais, you need to 'clarify' it. Clarifying is simply the melting of the bloomed gelatin.
|
Left: Bloomed gelatin not yet clarified. Right: Vanilla Sauce
You can do this in the microwave in under ten seconds. Be sure to use power level 3 on you microwave. Or heat lightly in a saucepan over low heat, to melt it. Once it's clarified, add to the vanilla sauce. Now, you're ready for Step 8. |
What About the Fruit ?
Variations with Bavarian CreamYou can move on to Step 8 if you are making vanilla flavored Bavarian cream.
Whatever flavor you add, you'll need to add that flavoring, right after the softened gelatin. Once you've become comfortable with creme anglais, the road to Bavarian cream is pretty easy. Now, you can get creative creating your own flavor profiles. |
|
Chocolate Bavarian Cream You can use any chocolate, white or dark, for a chocolate Bavarian cream. Use the formula below:
Experimenting with spices or the zest of lemon or lime, or coffee can take you places. Just remember, do the infusion with the milk, using low heat. For best infusion of flavor, steep overnight in the refrigerator. |
|
|
But Wait! What About the Fruit ?
Fruit in Bavarian cream is what Bavarian cream is all about.
Adding fruit to your vanilla sauce will transform your Bavarian cream to the ultimate dessert. You will need 12 ounces of fruit, which is about 1 1/2 cups for every quart of creme anglais, prepared for the Bavarian cream. For a pint of vanilla sauce, use 8 ounces, or 1 cup of fruit.
Adding fruit to your vanilla sauce will transform your Bavarian cream to the ultimate dessert. You will need 12 ounces of fruit, which is about 1 1/2 cups for every quart of creme anglais, prepared for the Bavarian cream. For a pint of vanilla sauce, use 8 ounces, or 1 cup of fruit.
Whichever fruit you choose, make sure they are bite sized pieces. You don't want large chunks of fruit in your creamed cake, to bite down on. Clean and well drained, add the fruit to the creme anglais, just before you fold in the whipped cream. |
)
Keep in mind, not all fruit is totally compatible with gelatin. Enzymes in tropical fruit will break down the gelatin, preventing any kind of setting in the mold. These fruits must be brought to a boil to remove those enzymes. Those tropical fruits include pineapple, kiwi, passion fruit.
|
Now you are ready for Step 8!
|
Tips for Step 8
Set aside the creme anglais to cool at room temperature, stirring often. We want it to thicken a little. Once the vanilla sauce becomes room temperature, it is ready for you to fold in the whipped cream. If adding fruit, add the fruit before the whipped cream. |
Add vanilla bean to the milk, or add the vanilla extract & paste after the sauce is complete.
|
Tip
The gelatin in the vanilla sauce should not set before the cream is whipped. You can even prepare the heavy cream for whipping ahead of time and set it aside in the refrigerator. Just make sure the vanilla sauce is room temperature before folding in the whipped cream. We don't want it too warm.
The gelatin in the vanilla sauce should not set before the cream is whipped. You can even prepare the heavy cream for whipping ahead of time and set it aside in the refrigerator. Just make sure the vanilla sauce is room temperature before folding in the whipped cream. We don't want it too warm.
Creme Anglais/ Vanilla Sauce Recipe is Shown Below !
T he Simple Part of Bavarian Cream
Once your vanilla sauce, gelatin mixture is at room temperature, it is ready for you to fold in the whipped cream. Fold the whipped cream in 1/3's.
|
Tips for Step 1
Whip the heavy cream to soft peaks. Now, you can have the cream whipped ahead of time, if you want. Just set it in the refrigerator until you're ready for it. |
|
Just don't be too anxious to add it to creme anglais too soon.
The sauce will be too warm and will deflate the whipped cream. Allow the sauce to cool down to room temperature. This should be about 87 F.
At that temperature, your creme anglais will not only have thickened, but cooled down enough for the whipping cream. And if you are adding fruit, add the cold fruit to the creme anglais before folding in the whipped cream.
The sauce will be too warm and will deflate the whipped cream. Allow the sauce to cool down to room temperature. This should be about 87 F.
At that temperature, your creme anglais will not only have thickened, but cooled down enough for the whipping cream. And if you are adding fruit, add the cold fruit to the creme anglais before folding in the whipped cream.
Creme Anglais/ Vanilla Sauce Recipe is Shown Below !
|
|
The Easiest Part of Making Bavarian Cream
Preparation
One Step
Fold the whipped cream into the vanilla sauce mixture. Folding the whipped cream in 1/3's. And if you are adding fruit, add the cold fruit to the creme anglais before folding in the whipped cream. |
Clockwise: vanilla sauce, whipped cream, fruit puree, & clarified gelatin.
Tip
The cream should not be hot. Room temperature is what you want. If the cream is too hot, it will deflate & melt the whipped cream. |
Remember the steps. Prepare your mold. Bloom the gelatin. Make the vanilla sauce. Add the clarified gelatin. Add the fruit puree. Or melted chocolate. Fold in the whipped cream. Fill your molds. Let it set. Preferably overnight.
Creme Anglais/ Vanilla Sauce Recipe is Shown Below !
I hope Your Mold is Ready !
Pour your Bavarian cream into the prepared molds. You will need a minimum of 4 to 6 hours, or overnight for the cream to set. Because there are so many steps to this recipe, you can make it ahead of time.
Like the day ahead and allow it to set overnight. You can make this up to three days ahead of time.
Use as directed in the individual recipes.
Like the day ahead and allow it to set overnight. You can make this up to three days ahead of time.
Use as directed in the individual recipes.
Silicone mold.
|
Bowl lined with cake mold.
|
Dessert parfait glasses.
|
Refrigerate until set.
|
|
The Last Step to Bavarian Cream
|
The Unmolding
Unmold your dessert onto a serving plate.
But, before you serve your beautiful dessert masterpiece. |
|
|
Decorate and Garnish
Of course, you must finish it with a decorative touch.
|
|
Bavarian Cream's Favorite Companion
It is a jellyrolled lined cake, filled with bavarian cream, supported by a vanilla milk cake. Garnished with sweetened whipped cream, fresh strawberries and a very thin apricot sauce. I got a little heavy handed when thinning it down. |
The Star of Your Dessert Table
Individual desserts are a breeze with Bavarian cream bombs.
|
With planning and the right tools, you can make these desserts for your next party. This recipe will make 6 individual desserts. Double the creme anglais recipe, increase the whipping cream to 2 cups and change the gelatin from 1 tablespoon to 2 tablespoons, to yield 12 individual desserts. |
|
Your most important tool will be your individual molds. A silicone mold will be your best friend for a project like this. Especially, because it involves freezing and unmolding.
|
|
|
The silicone mold will make this so much easier, but you can use what you have for a mold. There is the 3"x 3" cake rings, or have PVC pipes cut to that size. Ramekin bowls work well for this project, too. You can even use small coffee cups for a mold. |
|
Just make sure...
Just make sure that you put a lining in your mold of choice. That lining could be plastic wrap. Or acetate, which is even better. Without that lining, you will have the most hard time unmolding your dessert. The only saving grace you would have in this instances, would be the use of the cake rings. |
|
With the cake rings, you can wrap a warmed towel around the rings to loosen the dessert out. Each individual dessert. Having them lined, will make unmolding easier.
Don't be tempted to use a torch. You will risk melting your dessert. When using a silicone mold, you will not need to line it at all. |
Building Foundations
|
You will need a foundation for your dessert bombs. Cake is traditional. Cookies would make awesome foundations.
These foundations provide some stability for your desserts and texture. Just imagine the mouth feel of cake and cream, like that. Or, cookies and cream.
|
|
Use round cookie cutters to cut out your cake circles. Match the size you need by the size of your mold. You can try any of the cakes found at Sheila the Pastry Chef. Bake each cake in a sheet cake pan, with about 2" in height.
Creme Anglais/ Vanilla Sauce Recipe is Shown Below !
|
|
|
Cakes cooked in these pans don't bake as long as they do than in a traditional round 2" to 3" tall cake pans.
Don't dry out your cake. Before adding your cake layer to the mold, be sure to sprinkle some simple syrup onto each cut piece of cake. |
Preparing for GlazingWhen making these bombs, you need the dessert to freeze overnight.
|
|
|
|
A mirror glaze will give your desserts an awesome shine. They'll reflect all the glory of this dessert on your dessert table. When serving, you can allow the desserts to sit out of the refrigerator 15 minutes before serving time. |
|
|
|
With some chocolate and transfer sheets, you can create a masterpiece with your Bavarian cream dessert bombs.
|
|
|
|
Raise the Glass
|
If you have beautiful glassware sitting around in your cabinet, go dig them out. You will find they make a wonderful serving dish for your dessert. |
|
That's what makes Bavarian cream so great. It has so many uses. As you can see, you can create a variety of desserts with this recipe. Top of the dessert with a delicious fruit gelee, like the strawberry gelee in the dessert here.
Let's Make Some Creme Anglais
Creme Anglaise/Vanilla Sauceyields 1 quart
|
|
|
Preparation 1. Bloom and clarify the gelatin. 2. Divide the sugar between the milk & the eggs. 3. Whisk eggs & sugar until frothy. Set aside 4. Heat cream, until just under a boil. Add vanilla bean, at this time,if using. 5. Temper the eggs by slowly adding 1/3 of the hot milk. Once tempered, add to milk in the saucepan. 6. Stir constantly, over medium heat, until cream is nape'. Remove vanilla bean. If using vanilla extract, add at this time. 7. Add the bloomed/softened gelatin to the warm cream. 8. Set aside to cool at room temperature, stirring often. Once the vanilla sauce becomes room temperature, fold in the whipped cream. |
This recipe can easily be doubled. The method of preparation importantly stays the same.
Once you've become comfortable with creme anglais, the road to Bavarian cream is pretty easy.
The Easiest Part of Making Bavarian Cream
Yields: 4 cups
Preparation
One Step Fold the whipped cream into the vanilla sauce mixture. Folding the whipped cream in 1/3's. Or Two Steps And if you are adding fruit, add the cold fruit to the creme anglais before folding in the whipped cream. |
Clockwise: vanilla sauce, whipped cream, fruit puree, & clarified gelatin.
Tip
The cream should not be hot. Room temperature is what you want. If the cream is too hot, it will deflate & melt the whipped cream. |
Remember the steps. Prepare your mold. Bloom the gelatin. Make the vanilla sauce. Add the clarified gelatin. Add the fruit puree. Or melted chocolate. Fold in the whipped cream. Fill your molds. Let it set. Preferably overnight. Unmold. Decorate and Garnish. Eat. Gift.Share.
