Bavarian cream
 | This articleneeds additional citations forverification.(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 bavaroiseor simplybavaroisis a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) andgelatinorisinglass,into whichwhipped creamis folded. The mixture sets up in acold moldand is unmolded for serving.[1][2][3]Earlier versions, sometimes calledfromage bavarois,did not include eggs or any actual cheese.[4][5]One recipe using isinglass also calls for crumbledamarettocookies, chocolate and other flavorings.[6]One contemporary French recipe for "bavarois" is a savory preparation with aneufchâtel-type cheese andleeks,and is not a sweet dessert.[7]
History
[edit]Bavarian cream is a classicdessertthat was included in the repertoire of chefMarie-Antoine Carême,who is sometimes credited with it. It was named in the early 19th century forBavariaor, perhaps in the history ofhaute cuisine,for a particularly distinguished visiting Bavarian, such as aWittelsbach,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 inBoston Cooking Schoolbooks byD. A. Lincolnin 1884,[9]and byFannie Farmerin 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 flutedpipingof 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 Frenchmousse.In this informal presentation,Escoffierrecommended the bavarian cream be made in a "timbaleor deep silver dish which is then surrounded with crushed ice ".[13]
It may be served with a fruit sauce or araspberryorapricotpuréeor used to fill elaboratecharlottes.
Though it does not pipe smoothly because of its gelatin, it could substitute for pastry cream as a filling fordoughnuts.Some American "Bavarian Cream doughnuts" are filled with a version of a crème pâtissière (pastry cream) while some are filled with truebavarois.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 fromSeattle-basedTop 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.ISBN0192115790..
- ^Montagné, Prosper (1961).Larousse gastronomique: the encyclopedia of food, wine & cookery(English translation of the 1938 ed.). Crown Publishers.ISBN0517503336.
- ^"German Food Guide & Directory".
- ^"Definition of BAVAROIS".merriam-webster.Retrieved2023-03-06.
- ^Staff Writer (2015-08-04)."What Is a Bavarois?".Reference.Retrieved2023-03-06.
- ^"Bavarian Cream Trifles".La Cucina Italiana.2020-05-18.Retrieved2023-03-06.
- ^"Bavarois aux poireaux et fromage frais 0% - Recette au fromage".quiveutdufromage(in French).Retrieved2023-03-06.
- ^"National Bavarian Cream Pie Day".Days Of The Year.Retrieved2023-03-06.
- ^"Bavarian Cream vs Boston Cream".30 March 2022.
- ^"XXV. COLD DESSERTS. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book".bartleby.Retrieved2023-03-06.
- ^"Search".Newspapers.Retrieved2023-03-05.
- ^The mold should be coated first on the inside withalmond 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.Retrieved2023-09-29.
- ^"The Gazette 03 Feb 1929, page 24".Newspapers.Retrieved2023-03-05.
- ^"Bavarian Cream".Allrecipes.Retrieved2023-03-05.