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{{Short description|Custard dessert}} |
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{{Other uses|Bavarian (disambiguation){{!}}Bavarian}} |
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{{more citations needed|date=August 2012}} |
{{more citations needed|date=August 2012}} |
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{{Infobox food |
{{Infobox food |
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| name |
| name = Bavarian cream |
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| image = Bavarian cream, strawberries, caramel sauce, spoon.jpg |
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| image_size = 250px |
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| caption = Bavarian cream with strawberries and caramel sauce |
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| alternate_name |
| alternate_name = Crème bavaroise, Bavarois |
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| course = [[Dessert]] |
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| type = [[Custard]] |
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| type = [[Custard]] |
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| place_of_origin = {{FRA}} |
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'''Bavarian cream''', '''crème bavaroise''' or simply '''bavarois''' is a dessert consisting of milk thickened with eggs and [[gelatin]] or [[isinglass]], into which [[whipped cream]] is folded. The mixture sets up in a cold mold and is unmolded for serving.<ref>Alan Davidson |
'''Bavarian cream''', '''crème bavaroise''' or simply '''bavarois''' is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and [[gelatin]] or [[isinglass]], into which [[whipped cream]] is folded. The mixture sets up in a [[Mold (cooking implement)|cold mold]] and is unmolded for serving.<ref>{{cite book|first=Alan |last=Davidson|title=The Oxford Companion to Food|date=1999|isbn=0192115790|page=s.v|publisher=Oxford University Press }}.</ref><ref>{{cite book|first=Prosper |last=Montagné|title=Larousse gastronomique: the encyclopedia of food, wine & cookery|date=1961|publisher=Crown Publishers |edition=English translation of the 1938|isbn=0517503336}}</ref><ref>{{Cite web|url=http://germanfoodguide.com/recipes.cfm?recipe_number=33|title = German Food Guide & Directory}}</ref> Earlier versions, sometimes called '''fromage bavarois''', did not include eggs or any actual cheese.<ref>{{Cite web |title=Definition of BAVAROIS |url=https://www.merriam-webster.com/dictionary/bavarois |access-date=2023-03-06 |website=www.merriam-webster.com |language=en}}</ref><ref>{{Cite web |author=Staff Writer |date=2015-08-04 |title=What Is a Bavarois? |url=https://www.reference.com/world-view/bavarois-c961be10efebfb83 |access-date=2023-03-06 |website=Reference.com |language=en-US}}</ref> One recipe using isinglass also calls for crumbled [[amaretto]] cookies, chocolate and other flavorings.<ref>{{Cite web |date=2020-05-18 |title=Bavarian Cream Trifles |url=https://www.lacucinaitaliana.com/recipe/cakes-and-desserts/bavarian-cream-trifles |access-date=2023-03-06 |website=La Cucina Italiana |language=en-US}}</ref> One contemporary French recipe for "bavarois" is a savory preparation with a [[Neufchâtel cheese|neufchâtel]]-type cheese and [[leeks]], and is not a sweet dessert.<ref>{{Cite web |title=Bavarois aux poireaux et fromage frais 0% - Recette au fromage |url=https://www.quiveutdufromage.com/r-bavarois-aux-poireaux-et-fromage-frais-0 |access-date=2023-03-06 |website=www.quiveutdufromage.com |language=fr}}</ref> |
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==History== |
==History== |
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Bavarian cream is a classic [[dessert]] that was included in the repertoire of chef [[Marie-Antoine Carême]], who is sometimes credited with it. It was named in the early 19th century for [[Bavaria]] or, perhaps |
Bavarian cream is a classic [[dessert]] that was included in the repertoire of chef [[Marie-Antoine Carême]], who is sometimes credited with it. It was named in the early 19th century for [[Bavaria]] or, perhaps in the history of [[haute cuisine]], for a particularly distinguished visiting Bavarian, such as a [[House of Wittelsbach|Wittelsbach]], given that its origin is believed to have been during the 17th and 18th century when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918.<ref>{{Cite web |title=National Bavarian Cream Pie Day |url=https://www.daysoftheyear.com/days/bavarian-cream-pie-day/ |access-date=2023-03-06 |website=Days Of The Year |language=en}}</ref> |
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In the United States, Bavarian creams first appeared in [[Boston Cooking School]] books by [[Mary Johnson Bailey Lincoln|D. A. Lincoln]] in 1884,<ref>{{cite web|url=https://myconsciouseating.com/bavarian-cream-vs-boston-cream/|title=Bavarian Cream vs Boston Cream|date=30 March 2022|publisher= |access-date=}}</ref> and by [[Fannie Farmer]] in 1896.{{ |
In the United States, Bavarian creams first appeared in [[Boston Cooking School]] books by [[Mary Johnson Bailey Lincoln|D. A. Lincoln]] in 1884,<ref>{{cite web|url=https://myconsciouseating.com/bavarian-cream-vs-boston-cream/|title=Bavarian Cream vs Boston Cream|date=30 March 2022|publisher= |access-date=}}</ref> and by [[Fannie Farmer]] in 1896.<ref>{{Cite web |title=XXV. COLD DESSERTS. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book. |url=https://www.bartleby.com/87/0025.html |access-date=2023-03-06 |website=www.bartleby.com}}</ref> From 1884 to 2022, there were over 95,000 references to Bavarian cream in US and Canadian newspapers, featuring recipes, commentaries and reviews. Of those references, over 14,000 were in the 1930s, which seems to have been the peak decade of popularity. Most references were in the states of New York, Pennsylvania and California (7000-8000 each), while the fewest were in Alaska and Guam (fewer than 50 each).<ref>{{Cite web |title=Search |url=https://www.newspapers.com/search/?query=%22bavarian%20cream%22&dr_year=1884-2022 |access-date=2023-03-05 |website=Newspapers.com |language=en}}</ref> |
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==Preparation and serving== |
==Preparation and serving== |
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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,<ref>The mold should be coated first on the inside with [[almond oil]], according to Escoffier, "Le Guide Culinaire",</ref> 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 [[Pastry bag|piping]] 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]] recommended the bavarian cream be made in a "[[Timbale (food)|timbale]] or deep silver dish which is then surrounded with crushed ice".<ref>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</ref> |
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,<ref>The mold should be coated first on the inside with [[almond oil]], according to Escoffier, "[[Le Guide Culinaire]]",</ref> 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 [[Pastry bag|piping]] 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]] recommended the bavarian cream be made in a "[[Timbale (food)|timbale]] or deep silver dish which is then surrounded with crushed ice".<ref>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</ref> |
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It may be served with a fruit sauce or a [[raspberry]] or [[apricot]] [[purée]] or used to fill elaborate [[Charlotte (dessert)|charlottes]]. |
It may be served with a fruit sauce or a [[raspberry]] or [[apricot]] [[purée]] or used to fill elaborate [[Charlotte (dessert)|charlottes]]. |
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Though it does not pipe smoothly because of its gelatin, it could substitute for pastry cream as a filling for [[doughnut]]s. Some American "Bavarian Cream doughnuts" are filled with a version of a crème pâtissière ([[pastry cream]]) |
Though it does not pipe smoothly because of its gelatin, it could substitute for pastry cream as a filling for [[doughnut]]s. Some American "Bavarian Cream doughnuts" are filled with a version of a crème pâtissière ([[pastry cream]]) while 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]]-based [[Top Pot Doughnuts]].<ref name="TPD">{{Cite web |title=Doughnuts: Filled |url=https://www.toppotdoughnuts.com/pages/doughnuts |access-date=2023-09-29 |website=[[Top Pot Doughnuts and Coffee]] |language=en}}</ref> |
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[[File:Hur Mon Bavarian Cream Recipe.jpg|thumb|A Bavarian Cream recipe from 1929, which did not require cooking or eggs.]] |
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Such was the popularity of Bavarian Cream in the 1920s that a soda/pop company in Iowa, Hur-Mon of Cedar Rapids, published a Bavarian Cream recipe calling only for whipped cream, whipped gelatin and ginger ale.<ref>{{Cite web |title=The Gazette 03 Feb 1929, page 24 |url=https://www.newspapers.com/image/551396057/ |access-date=2023-03-05 |website=Newspapers.com |language=en}}</ref> This cold preparation eliminated the need for cooking the more typical egg-based custard commonly found in recipes requiring more complex skills.<ref>{{Cite web |title=Bavarian Cream |url=https://www.allrecipes.com/recipe/36410/bavarian-cream/ |access-date=2023-03-05 |website=Allrecipes |language=en}}</ref> |
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==Gallery== |
==Gallery== |
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File:Bavarian Crème Bismark - Top Pot Doughnuts - 27 November 2022.jpg|Bavarian crème bismark |
File:Bavarian Crème Bismark - Top Pot Doughnuts - 27 November 2022.jpg|Bavarian crème bismark |
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File:Bavarian Creme Buttermilk Doughnut - Donut Factory - 27 November 2022.jpg|Bavarian creme buttermilk doughnut |
File:Bavarian Creme Buttermilk Doughnut - Donut Factory - 27 November 2022.jpg|Bavarian creme buttermilk doughnut |
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File:Glazed Bavarian Creme Doughnut - Donut Factory - 27 November 2022.jpg|Bavarian |
File:Glazed Bavarian Creme Doughnut - Donut Factory - 27 November 2022.jpg|Bavarian creme glazed doughnut |
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</gallery> |
</gallery> |
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[[Category:French desserts]] |
[[Category:French desserts]] |
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[[Category:German desserts]] |
[[Category:German desserts]] |
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[[Category:Creamy dishes]] |
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Latest revision as of 21:51, 2 December 2024
 | This article needs additional citations for verification. (August 2012) |
 Bavarian cream with strawberries and caramel sauce | |
| Alternative names | Crème bavaroise, Bavarois |
|---|---|
| Type | Custard |
| Course | Dessert |
| Place of origin |  France |
| Main ingredients | Milk, eggs, gelatin, whipped cream |
Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving.[1][2][3] Earlier versions, sometimes called fromage bavarois, did not include eggs or any actual cheese.[4][5] One recipe using isinglass also calls for crumbled amaretto cookies, chocolate and other flavorings.[6] One contemporary French recipe for "bavarois" is a savory preparation with a neufchâtel-type cheese and leeks, and is not a sweet dessert.[7]
History
[edit]Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach, given that its origin is believed to have been during the 17th and 18th century when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918.[8]
In the United States, Bavarian creams first appeared in Boston Cooking School books by D. A. Lincoln in 1884,[9] and by Fannie Farmer in 1896.[10] From 1884 to 2022, there were over 95,000 references to Bavarian cream in US and Canadian newspapers, featuring recipes, commentaries and reviews. Of those references, over 14,000 were in the 1930s, which seems to have been the peak decade of popularity. Most references were in the states of New York, Pennsylvania and California (7000-8000 each), while the fewest were in Alaska and Guam (fewer than 50 each).[11]
Preparation and serving
[edit]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,[12] 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 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 recommended the bavarian cream be made in a "timbale or deep silver dish which is then surrounded with crushed ice".[13]
It may be served with a fruit sauce or a raspberry or apricot purée 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) while 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-based Top Pot Doughnuts.[14]
Such was the popularity of Bavarian Cream in the 1920s that a soda/pop company in Iowa, Hur-Mon of Cedar Rapids, published a Bavarian Cream recipe calling only for whipped cream, whipped gelatin and ginger ale.[15] This cold preparation eliminated the need for cooking the more typical egg-based custard commonly found in recipes requiring more complex skills.[16]
Gallery
[edit]Some Bavarian cream preparations include the following.
-
Bavarian cream with assorted fruit -
Bavarian cream with strawberries -
Bavarian crème bismark -
Bavarian creme buttermilk doughnut -
Bavarian creme glazed doughnut
See also
[edit]- List of custard desserts, mostly using eggs and not gelatin
- Panna cotta, made with gelatine but not eggs or whipped cream
- List of German desserts
Notes
[edit]- ^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. p. s.v. ISBN 0192115790..
- ^ Montagné, Prosper (1961). Larousse gastronomique: the encyclopedia of food, wine & cookery (English translation of the 1938 ed.). Crown Publishers. ISBN 0517503336.
- ^ "German Food Guide & Directory".
- ^ "Definition of BAVAROIS". www.merriam-webster.com. Retrieved 2023-03-06.
- ^ Staff Writer (2015-08-04). "What Is a Bavarois?". Reference.com. Retrieved 2023-03-06.
- ^ "Bavarian Cream Trifles". La Cucina Italiana. 2020-05-18. Retrieved 2023-03-06.
- ^ "Bavarois aux poireaux et fromage frais 0% - Recette au fromage". www.quiveutdufromage.com (in French). Retrieved 2023-03-06.
- ^ "National Bavarian Cream Pie Day". Days Of The Year. Retrieved 2023-03-06.
- ^ "Bavarian Cream vs Boston Cream". 30 March 2022.
- ^ "XXV. COLD DESSERTS. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book". www.bartleby.com. Retrieved 2023-03-06.
- ^ "Search". Newspapers.com. Retrieved 2023-03-05.
- ^ The mold should be coated first on the inside with almond oil, according to Escoffier, "Le Guide Culinaire",
- ^ 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
- ^ "Doughnuts: Filled". Top Pot Doughnuts and Coffee. Retrieved 2023-09-29.
- ^ "The Gazette 03 Feb 1929, page 24". Newspapers.com. Retrieved 2023-03-05.
- ^ "Bavarian Cream". Allrecipes. Retrieved 2023-03-05.