Bavarian cream
 | 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 |
| Main ingredients | Milk, eggs, gelatin, whipped cream |
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.[1][2][3] 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, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach.[citation needed]
In the United States, Bavarian creams first appeared in Boston Cooking School books by D. A. Lincoln in 1884,[4] and by Fannie Farmer in 1896.[citation needed] 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 (7-8000/each) and fewest were Alaska and Guam (less than 50/each). [5]
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,[6] 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".[7]
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), 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.[8]
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 gelatine and their ginger ale.[9] This cold preparation eliminated the need for cooking the more typical egg-based custard commonly found in recipes requiring more complex skills.[10]
Gallery
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
- 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
- ^ Alan Davidson, The Oxford Companion to Food, 1999 ISBN 0192115790, s.v..
- ^ Prosper Montagné, Larousse gastronomique: the encyclopedia of food, wine & cookery, 1961. The English translation of the 1938 edition. ISBN 0517503336
- ^ "German Food Guide & Directory".
- ^ "Bavarian Cream vs Boston Cream". 30 March 2022.
- ^ "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. Retrieved 26 November 2022.
- ^ "The Gazette 03 Feb 1929, page 24". Newspapers.com. Retrieved 2023-03-05.
- ^ "Bavarian Cream". Allrecipes. Retrieved 2023-03-05.