Bavarian cream, crème bavaroise or simply bavarois is a dessert consisting of milk thickened with eggs and gelatin or

isinglass Isinglass () is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification or fining of some beer and wine. It can also be cooked into a paste for specialised gluing purposes. The ...

, into which

whipped cream Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, an ...

is folded. The mixture sets up in a cold mold and is unmolded for serving. Earlier versions, sometimes called fromage bavarois, did not include eggs.

History

Bavarian cream is a classic dessert that was included in the repertoire of chef

Marie-Antoine Carême Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery ...

, who is sometimes credited with it. It was named in the early 19th century for

Bavaria Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...

or, perhaps more likely in the history of

haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pric ...

, for a particularly distinguished visiting Bavarian, such as a

Wittelsbach The House of Wittelsbach () is a German dynasty, with branches that have ruled over territories including Bavaria, the Palatinate, Holland and Zeeland, Sweden (with Finland), Denmark, Norway, Hungary (with Romania), Bohemia, the Electorate ...

. In the United States, Bavarian creams first appeared in Boston Cooking School books by D. A. Lincoln in 1884, and by

Fannie Farmer Fannie Merritt Farmer (23 March 1857 – 16 January 1915) was an American culinary expert whose ''Boston Cooking-School Cook Book'' became a widely used culinary text. Education Fannie Farmer was born on 23 March 1857 in Boston, Massachusetts, ...

in 1896.

Preparation and serving

Bavarian cream is lightened with whipped cream when on the edge of setting up and before it is molded; a true bavarian cream is usually filled into a fluted mold, chilled until firm, then turned out onto a serving plate. By coating a chilled mold first with a fruit gelatin, a glazed effect can be produced. Imperfections in the unmolding are disguised with strategically placed fluted

piping Within industry, piping is a system of pipes used to convey fluids (liquids and gases) from one location to another. The engineering discipline of piping design studies the efficient transport of fluid. Industrial process piping (and accompa ...

of whipped cream. In the United States, it is common to serve Bavarian Cream directly from the bowl it has been chilled in, similar to a French mousse. In this informal presentation,

Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...

recommended the bavarian cream be made in a " timbale or deep silver dish which is then surrounded with crushed ice".Escoffier, ''The Complete Guide to the Art of Modern Cookery'', 1903, tr. by H.L. Cracknell and R.J. Kaufmann. Reprinted (New York:John Wiley) 1999, p. 544 It may be served with a fruit sauce or a raspberry or apricot

purée A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., apple ...

or used to fill elaborate charlottes. Though it does not pipe smoothly because of its gelatin, it could substitute for pastry cream as a filling for doughnuts. Some American "Bavarian Cream doughnuts" are filled with a version of a crème pâtissière (

pastry cream Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from ...

), some are filled with true ''bavarois''. The "Bavarian Cream" part of the name refers to the type of doughnut filling, with doughnuts including chocolate-frosted and non-chocolate-frosted varieties. Spellings of "cream" may differ, such as the Bavarian Crème Bismark from

Seattle Seattle ( ) is a seaport city on the West Coast of the United States. It is the seat of King County, Washington. With a 2020 population of 737,015, it is the largest city in both the state of Washington and the Pacific Northwest regio ...

-based

Top Pot Doughnuts Top Pot Doughnuts is a chain of coffee and doughnut cafes started in the Capitol Hill neighborhood of Seattle, Washington. Top Pot began in February 2002 and was started by brothers Mark and Michael Klebeck. Locations , Top Pot has 18 cafe loca ...

."Doughnuts: Filled"
''

''. Retrieved 26 November 2022.

Gallery

Some Bavarian cream preparations include the following. File:Bayerische Creme.JPG, Bavarian cream with assorted fruit File:Bavarian cream with strawberries.jpg, Bavarian cream with strawberries File:Bavarian Crème Bismark - Top Pot Doughnuts - 27 November 2022.jpg, Bavarian crème bismark File:Bavarian Creme Buttermilk Doughnut - Donut Factory - 27 November 2022.jpg, Bavarian creme buttermilk doughnut File:Glazed Bavarian Creme Doughnut - Donut Factory - 27 November 2022.jpg, Bavarian creme glazed doughnut

Notes

External links

French cremes
@

The Food Timeline Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the Food Timeline website. Personal life Olver graduated from the University of Albany (SUNY). She was a librarian at the Morris County Library, New Jersey ...

{{DEFAULTSORT:Bavarian Cream Custard desserts French desserts German desserts

History

Preparation and serving

Gallery

See also

Notes

External links