What is Bavarian cream. Cake with Bavarian cream: recipe

Bavarua, or Bavarian cream, consists of three components: classic English cream (usually made from whole eggs), gelatin and whipped cream. Depending on the recipe, fruit puree, orange peel, cottage cheese, chocolate, etc. can be used as additives.

Today I will show you how to make Julia Child Orange Bavarian Cream. Step by step photos will help you easily recreate the famous recipe. Along the way, I will give some of my recommendations that will help beginners. The cream will be soft and fluffy. It will be enough to layer and level one cake with a diameter of 25 cm. If you plan to serve as an independent dessert, then the number of servings is designed for 8 people.

Total cooking time: 50 minutes
Cooking time: 30 minutes
Yield: 8 servings of dessert or cream for one cake

Ingredients

• large oranges with a bright peel - 2 pcs.
• refined sugar - 2 pieces
• egg yolks - 7 pcs.
• corn starch - 2 tsp
• milk - 300 ml
• sugar - 150 g + 1 tbsp. l.
• egg whites - 5 pcs.
• salt - 1 chip.
• chilled heavy cream from 33% - 150 g
• orange liqueur - 2 tbsp. l.
• gelatin - 1.5 tbsp. l.

Cooking

So, the recipe for Bavarian cream from J. Child begins by removing the zest from oranges and squeezing the juice. Wash and dry oranges. Rub the pieces of sugar on them one by one so that each one is soaked in orange oil. Crush the sugar in a bowl and rub the orange zest into it. Here I can give you one piece of advice. If you didn’t have refined sugar, then just pour a couple of tablespoons of regular sugar into a bowl, rub the zest there and mix, you get almost the same thing.



Squeeze the juice from the oranges into the mug through a colander to make 1/2-3/4 mug of strained juice. Sprinkle juice with gelatin and set aside until gelatin softens. I used a citrus juicer. Gelatin used powder, fast acting.



Prepare the custard. To do this, combine 7 yolks and orange sugar in a bowl. Beat with a whisk or mixer.



Gradually add a cup of regular sugar (150 g) mixed with starch and beat for another 2-3 minutes, until a light thick mass is obtained. My yolk mass turned white and reached uniformity after about 2 minutes of intensive whipping with a whisk. Starch is best used corn starch.



Heat milk to a boil. Pour hot milk into the yolk mass in a thin stream, without stopping whisking. Pour the mixture into a saucepan or heavy-bottomed saucepan and place over moderate heat. Heat, stirring with a wooden spoon, until the mixture thickens and coats the spoon in a thin layer. Don't overheat or the yolks will curdle. There should not be any problems here, the custard thickens quite quickly, it took me about 5 minutes.



Remove from heat and immediately stir in the gelatin and orange juice mixture. Beat for a couple more minutes until the gelatin is completely dissolved. Rinse the bowl and pour the sauce into it. I’ll add on my own that you need to take a large bowl, no less than 5 liters, otherwise you won’t be able to fit all the cream in it.



In a separate bowl, beat 5 egg whites with a pinch of salt until soft peaks form. Sprinkle with sugar (1 tbsp) and beat until strong peaks. I whipped with a mixer, he coped with the task in just a couple of minutes. Proteins used chilled, immediately from the refrigerator.



Using a rubber spatula, fold the beaten egg whites into the hot custard sauce. Put on ice. Gently but often stir the mixture with a spatula as it cools to keep it even. Once the mixture has cooled and begins to set, continue with the recipe. My mass turned out to be very lush, the whipped squirrels dispersed with difficulty over the hot cream, I had to stir for a long time, 5-7 minutes, until all the protein lumps disappeared. Be sure to mix with a spatula, not a whisk, otherwise the cream will settle in you!



Separately, whip the cream on ice until it doubles in volume and the whisk starts to leave light traces on the surface. I didn't churn on ice. Instead, I took well-chilled cream that had been sitting on the refrigerator shelf all night. Take a high fat content, from 33%, otherwise they will not whip. It is most convenient to work with a mixer, first at low speed, and then gradually increasing it - the process takes about 5 minutes.



Add cream and liqueur to custard sauce. Mix with a spatula until smooth. As a result, I got a homogeneous and lush mass, interspersed with orange peel, pleasant to the taste, moderately sweet.



When the cream is ready, Julia recommends pouring it into an 8-cup cylindrical mold or a round mold with a hole in the center, preferably metal (it is easier to remove dessert from it). Rinse the mold with cold water and shake off the water. Put the Bavarian cream into it, cover with waxed paper and refrigerate for 3-4 hours or overnight. What if there is no suitable form? Try pouring the cream in portions into small silicone cupcake liners or into a serving ring set on a plate. Alternatively, you can serve it in glasses.



To remove the cream from a large mold, you need to dip it in very hot water for a second (if the mold is ceramic, hold for 2-3 seconds), run a knife along the edge of the cream and turn it over onto a chilled dish. You can take out the cream and put it in the refrigerator for several hours before serving. When serving, arrange orange slices around the dessert or garnish as you like. If you plan to use cream for a cake layer, then, of course, you do not need to wait until it completely hardens. Place in the refrigerator for half an hour to firm up a little, and use as directed.

The texture of the cream is soft and airy. In the form of a dessert, it will appeal to lovers of mousses. The taste, as for me, is rustic, so I added caramel on my own, with it the dessert seemed more interesting to me. You can play with syrups and fruit purees. It is even better to use the Bavarian cream as a layer for cakes, as a filling for cakes and donuts - after hardening, it will keep its shape perfectly, will not leak out, and will retain a delicate texture.

And also about life without TV. It so happened that our TV broke down. To be honest, it broke down a long time ago - a couple of months ago, so all my conclusions from this unfortunate (happy?) event are felt and, one might say, suffered ... When I hear what they say, I don’t watch TV at all, it seems to me that people They are a little cunning - anyway, someone in the house uses it, and inadvertently, passing by ... But so that completely - to be sure ... At first, of course, there was relief. Wow! How much free time! Incredible! Then summer arrived, bicycles were purchased and, in general, life began to improve. Hamster again:) But soon, as it usually happens, "breaking" began. Hmm.. Free evenings. Uh - what to do? But you won't believe it. A broken TV hangs on the wall as an entourage and no one carries it for repair. And he's not going to... Why? But look. What exactly is a TV set for? News? There is internet and radio in the car. Movies? My friends! We started going to the movies! Hehe - we haven't been there for a hundred years! Cartoons/something to keep a child busy... Fresh air and board games are useful for a child - imagine, even he already believed in it)). Yes. And most importantly, we have books. In the evenings everyone (!) reads books. This is absolutely incredible. I was sure that it happened so massively only twice a year at the institute - before the winter and summer sessions, respectively ... So it seems to me that if someone still decides to fix this piece of furniture at the moment, it something will definitely break again ... for sure ...

After all, when else would I decide to cook, say, Bavaria- for me, this dessert has always been the pinnacle of confectionery art. And then - a couple of free evenings, a few books on the topic ... Believe me - absolutely nothing complicated!

You may be surprised now, but we have all cooked Bavarua sometime, even, for sure, without knowing it ... Just remember - tn " no bake cheesecake"- when we mixed cottage cheese with cream and added gelatin. Or, chocolate mousse- when we added the same cream to melted chocolate and again thickened it with gelatin ... In fact bavarian(this is a French term), and in the English culinary school - bavarian cream- this is not just one recipe, but rather a method - when whipped cream is added to the mixture, whether it be English cream (classic), fruit puree, cottage cheese, chocolate, etc. (thus making the dessert incredibly airy), and thickened with gelatin.

Of course there are classics. The classic in this case is Vanilla Bavarian Cream. It consists of three ingredients - regular English cream (usually made with whole eggs), gelatin and whipped cream. If flavorings are added to the cream - all the same chocolate, fruit purees, then this is done before adding gelatin. Bavarian cream is very often an independent dessert (remember, for example, the favorite cake of all current pastry shops - "Three Chocolates" - this is nothing more than a classic Bavarois), or it can serve as a layer for cakes. Bavarois is also the basis for cold charlottes (I think 40 percent understood me now, for the rest it is a dessert, which is a Bavarian cream, lined with Savoiardi cookies around the edges - the one used in tiramisu and is usually tied with an elegant ribbon You can google it if you're interested).

Look, this is a classic. But of course, each chef has his own vision and, in principle, now everything that is possible is added to Bavarois. Firstly, English cream is often made only on yolks; whipped whites are added to ready-made bavarois - instead of or along with cream. Some do not use English as a base, but confectionery cream. And all this will be called bavarua ...

So, for starters - as always, the basic recipe and method. I cooked for an incredible "effect" classic bavarois with two additions - white chocolate and strawberry puree. Just using his example, I will tell you the whole technology.

For 6 portioned Bavarian creams (as in the picture) you will need:

• 20 g gelatin. You can use powder or sheets.
• If using powder, you need another 150 ml of water.

• 2 eggs
• 125 g sugar
• 500 ml milk
• vanilla extract (optional)

• 500 ml whipping cream
• 125 g white chocolate
• 125 g strawberry puree.

1. The first thing to do is prepare an English cream. I wrote about it in great detail.
Briefly: Mix half of the sugar with milk and bring to a boil, mix the other half with eggs. Add vanilla. Temper the eggs with milk and cook in a water bath until the sauce thickens and begins to envelop the spoon.

2. Now it's time for the additions. Stick to this proportion - for an English cream made from 500 ml of milk, take 250 g of additives. I took 125 g of white chocolate and strawberry puree. You can not melt the chocolate, but add it immediately to the hot English cream.

3. The next step is gelatin. Don't be afraid to use gelatin. I know it's a bit intimidating at first. Here it is important to understand the principle of working with it. You can have gelatin either in powder or sheets. If you were not specifically looking for sheet gelatin, then most likely you have powdered. Sheet gelatin is very popular in professional kitchens because it is added to the mixture without additional liquid. And the rest - no difference.

If you have leaf gelatin. Soak it in cold (!) water for 15 minutes - it will soften and become like a bag ... When the English sauce is ready, squeeze the gelatin from excess moisture and put it in the hot (!) sauce - it will quickly dissolve there.
Sheet gelatin must be weighed. Do not believe if you are told, as I once was, that a sheet of gelatin weighs 2.5 g. Mine weighs all 5! In fact, it depends on its type (it can be silver, gold and bronze) - but this is wilds, and it is absolutely not necessary to know them.

If you have powdered gelatin(which is most likely) - then do so. Pour the powder into water (remember 150 ml in the recipe) and wait 5-15 minutes. The powder should swell. Then heat the liquid with gelatin until it is completely dissolved (but in no case boil - when boiling, gelatin ceases to be gelatin!), And add the mixture to the hot English cream.

Now our almost already bavarois needs to be cooled - so that it starts to "grab" slightly, but does not thicken completely - about half an hour.

4. This is just enough time to whip the cream. Remember that the cream, as well as the bowl and whisk, must be cold so that the cream whips well. Add them to the cooled cream.

5. Pour the mixture into portion molds - they can be absolutely any. The only thing I used was an ordinary biscuit cake as a base. Leave to cool in the refrigerator for at least four hours. Better at night.

In the forms, the Bavarian cream will last for several days in the refrigerator. And it also freezes beautifully. To remove the dessert from the mold, hold it in hot water.

This was the basic recipe, and now - options.

• Firstly - fruit bavarois. They are made without English cream at all. That is, warm fruit puree is thickened with gelatin, and when it begins to thicken, whipped cream is introduced. Pour into molds and cool. There can be only one problem with fruits, and it concerns mainly tropical fruits. The fact is that almost all tropical fruits contain certain substances that block the action of gelatin. This can be avoided - just heat the puree almost to a boil, and then cool slightly.

• Another option - instead of fruit puree cottage cheese or curd cheese(as in cheesecake). The principle is the same. Use the proportions of gelatin and cream from the main recipe.

And finally, I must say that Bavarian cream- this is a typical example of the fact that the length of the post does not affect the complexity of the recipe in any way)) Long is because it is detailed, and not because it is difficult)

Good luck to you!
La Patissiere

Friends, hello! Today's topic is Bavarian cream. This topic is a continuation of my recent post about cooking, the basis of which is this very Bavarian cream. In the comments to that post, readers asked how to prepare such a cream and whether it is possible to buy it somewhere. In order not to leave you, friends in a long ignorance, today I will answer these questions.

So, Bavarian cream. In modern cooking, this cream is more likely not an independent dessert, but the basis for the preparation of other sweet dishes, layers and fillings for baking. In general, the Bavarian cream itself is a modification of the liquid milk-egg cream, also called English. It's just that the Bavarian cream, thanks to the addition of gelatin, has a jelly-like consistency, and whipped cream is also added to it. By varying the amount of added gelatin, you can achieve the most varied texture of the Bavarian cream.

With a large amount of gelatin, the cream turns out to be a stable jelly-like consistency, which is good for making cakes, puddings, tartlets, etc., and with a smaller amount of gelatin, the cream turns out to be tender and does not completely harden, it resembles ice cream in consistency, and what to do with it completely depends on your fantasy.

So, friends today there will be two recipes. The first recipe is the Bavarian cream itself, and the second is a liquid milk-egg (English cream) based on which the Bavarian cream is being prepared.

Bavarian cream recipe.

We will need:

• Egg yolks - 8 pcs;
• Sugar - 200 g;
• Milk, pasteurized and infused with a vanilla pod for 20 minutes, and then strained - 0.5 l;
• Hot water - 4 tbsp. spoons;
• Gelatin powder - 15 g;
• Double cream - 450 ml.

Cooking like this:

First, we prepare a liquid milk-egg cream from egg yolks, milk and sugar (the recipe is given below). After that, we strain this milk-egg cream into a clean saucepan and put it in a hot water bath so that it does not cool down. Stir it from time to time.

Whip the cream until it starts to form soft hills. Pour hot water into a small bowl and pour gelatin. When it absorbs water and becomes spongy, we take out the saucepan with the cream from the water bath and mix the dissolved gelatin into the cream.

Until the gelatin is completely dissolved, stir continuously, then pour the cream into a bowl and put in a basin with ice and water. Stir the cream frequently. When it thickens to the consistency of lightly whipped cream, take it out of the ice water and add the whipped cream. Mix thoroughly.

Pour the cream into a lightly oiled form and put in the refrigerator. After 4 hours the cream is ready.

And here is the recipe for a liquid milk-egg (English) cream, on the basis of which the Bavarian one is prepared.

Liquid milk-egg cream.

We will need:

• Egg yolks - 8 pcs;
• Powdered sugar - 100 g;
• Milk - 600 ml.

Cooking like this:

First, beat the yolks with sugar in a bowl. The beaten yolks should drip off the spoon and be light in color. Pasteurize the milk and slowly pour the beaten yolks into it, stirring constantly.

Pour the mixture into a thick-walled saucepan. Next, heat the cream over low heat, continuously stirring with a wooden spoon the figure-of-eight shape in eight-shaped motion.

figure-of-eight movement. In no case do not let the cream boil. As soon as the cream begins to cover the spoon, immediately remove it from the heat and put it in a saucepan with ice water. This must be done so that the cream stops cooking and does not curl. In order for the consistency of the cream to be homogeneous, mix it for another 5 minutes until it cools down.

To make the cream completely homogeneous, we filter it. After cooking, so that the cream does not cool down, put it in a water bath with warm water and stir from time to time. If you want to serve it cold, cool it down by placing it back on ice and stirring until it reaches the desired temperature.

Well, well, friends, I think that I managed to clarify the questions that arose about the Bavarian cream, if something remains unclear, ask in the comments. Do not forget that all our culinary novelties do not pass you by.

Cook delicious!

See you.

An ideal dessert for a festive table, filling for eclairs or cakes: all this is about a gentle, appetizing and very fragrant Bavarian cream at home. I will show you a wonderful recipe for this cream.

Preparation description:

See how to make Bavarian cream. It has an amazing combination of rich creamy taste and vanilla flavor in addition to the most delicate texture. By the way, in addition to the classic version, there are also others, with the addition of berry puree or fruit juices, for example. If you are tired of baking, then this light and mouth-watering dessert is just made for you.

Ingredients:

• Cream - 300 milliliters
• Gelatin - 14 Grams
• Sugar - 50 Grams
• Egg - 5 Pieces
• Vanilla Pod - 1 Piece
• Whipping cream - 300 ml
• Milk - 50 milliliters

Servings: 2

How to cook "Bavarian cream"

1. Carefully cut the vanilla pod lengthwise, put it in a saucepan with cream and put on fire. Bring to a boil, remove from heat and leave for about an hour. So the cream is maximally saturated with the aroma of vanilla.

2. After the pod, carefully remove it and scrape off the middle with a spoon. Dissolve gelatin in milk.

3. Carefully separate the yolks from the proteins and combine with sugar. If you didn’t have natural vanilla at hand, you can use vanilla sugar in the recipe for making Bavarian cream, for example.

4. Beat the yolks with sugar and combine with cream. Mix everything well and put in a water bath.

5. In the process, stir constantly until the mass begins to thicken. Then remove from heat and add gelatin.

6. Mix thoroughly and place in a bowl with ice to cool faster.

7. Whip the cream and add to the bowl. Once again, mix everything properly. That's the whole secret of how to make a Bavarian cream.

8. After it has cooled well in the refrigerator, you can stuff eclairs or other cakes with it, for example.

9. Or put it in glasses (or other forms) and send it to the refrigerator. You can serve dessert to the table directly in a glass or put it on a plate, adding berries and any sauce, for example.

Bavarian cream

Bavarian cream

Bavarian cream - a dessert made from custard and whipped cream, to which various fruits, chocolate, coffee or liquor are added. Its name is probably due to the fact that many French chefs worked at the Bavarian court during the reign of the Wittelsbach dynasty.

Bavarian cream with vanilla

Milk 1/2 l::: cream 250 g::: egg (yolk) 6 pcs. ::: vanilla pinch::: sugar 250 g::: gelatin 25 g::: water 3 tbsp. l.

Boil milk with sugar. Crack the eggs and separate the yolks. Beat the yolks with a whisk, adding. little by little hot milk. Put everything in a water bath, stirring constantly so that the mixture does not thicken, do not bring to a boil. Pour the cream into the mixer and beat well. Beat flour, milk, yolks and sugar well with a whisk until the mass becomes homogeneous. Pour the mixture into a saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon. Let it boil for 1 minute, stirring constantly. Introduce gelatin soaked in cold water into the cream, strain and let cool. Whip the cream and fold it into the cream, which has thickened but not yet turned into jelly. Pour into a greased pan and refrigerate for 3 hours.

Dictionary of culinary terms. 2012 .

See what "Bavarian cream" is in other dictionaries:

cream bavaroise- * crème bavaroise. Type of cake. Toliverdov House. table 336. Crème bavaroise pancakes with Bavarian cream. This cream was very popular. Originally called fromage bavariose Bavarian cheese and prepared from fresh cream with the addition of .. glue. IN… … Historical Dictionary of Gallicisms of the Russian Language