Bavarian cream

Bavarian cream, also known as crème bavaroise or simply Bavarois, is a dessert that originated in France but is named after the Bavaria region in Germany. It is a type of custard that is lightened with whipped cream and set with gelatin, then typically molded and chilled until firm.

History

The exact origins of Bavarian cream are unclear, but it is believed to have been created in the kitchen of a French chef working for a Bavarian dignitary. The dessert was popularized in the United States in the late 19th century.

Preparation

Bavarian cream is made by first making a custard with milk, egg yolks, and sugar, which is then thickened with gelatin. The mixture is cooled and lightened with whipped cream, then poured into a mold and chilled until set. The dessert can be flavored with various ingredients such as vanilla, chocolate, or fruit purees.

Variations

There are many variations of Bavarian cream, including versions that incorporate different flavors or are served with various accompaniments. For example, a chocolate Bavarian cream is a popular variation that includes melted chocolate in the custard base.

In popular culture

Bavarian cream is often featured in cooking shows and has been the subject of various baking competitions. It is also a popular filling for doughnuts and other pastries.

See also

• List of custard desserts
• French cuisine
• German cuisine

‎