Custard Bavarian cream. Cake with Bavarian cream: recipe. Creams for cakes at home. Cream cake

Bavarian cream

Bavarian cream is not so much a specific dessert as it is a technology. You can use it to prepare a variety of things - from independent desserts to layers in cakes and fillings for tartlets. It is a regular crème anglaise, gelled with gelatin and mixed with whipped cream. And it gives a huge scope for imagination...

The texture of Bavarian cream is determined by the amount of gelatin. Add a little more and you will get a stable, jelly-like consistency, which is convenient to work with when creating multi-layer cakes, fillings for tartlets, etc. A little less - and the cream will be tender, not completely hardened, and the texture will be reminiscent of ice cream.
It's not a custard, it's not a jelly, it's not a soufflé or a mousse... it's a Bavarian cream - and it's worth making

Ingredients:
For the English cream
300 ml. milk
4 eggs
50 g sugar
flavoring (vanilla pod, vanillin, coffee, fruit syrup, etc.)
250 ml. heavy (from 33%) cream
5-8 g gelatin (8 g - the cream will be stable, 5 - medium consistency. Here I take 5 g)
Preparation:
1. Pour gelatin with cold water (about 60 ml). Set aside to allow the gelatin to swell.
2. Prepare cream anglaise. This is our base and you can flavor it to your taste. I have the classic version, vanilla bean. Add gelatin to hot crème anglaise and stir until completely dissolved. Set aside - the crème anglaise should cool to room temperature (about half an hour, but don’t forget about it, otherwise the cream will thicken ahead of time).
3. Meanwhile, whip the cream to soft peaks. I had whimsical cream, so I whipped it on ice, but in general this is not necessary :)

4. Carefully stir the cream into the cooled crème anglaise. Pour into molds and place in the refrigerator for 2-3 hours. You can eat it straight from the molds, or you can turn it over onto a plate and serve with berries, sauce, etc.

If you have time and desire, you can prepare wonderful multi-layer desserts: vanilla-coffee, chocolate-banana, various fruit and berry combinations. And if you put it on a biscuit base, you get a full-fledged cake :) I found bananas in the refrigerator and made a banana layer, and poured melted chocolate with a pinch of salt on top (but I didn’t live to see this option in the photo :)) - very tasty! The cream turned out to be tender, airy, melting in your mouth, unlike anything else. I will definitely improvise with him again!

For a long time? About an hour
Expensive? Relatively inexpensive

its_al_dente

All about custard (aka crème anglaise, aka custard)

So, custard. He always inexorably divides people into two categories: those who know how to cook it, and those who do not know how, but will never admit it. Until recently I belonged to the second category, so I'll just leave this here :)

Custard can be described more generally as custard - a cream prepared from milk and/or cream and egg yolks by heating. For example, crème anglaise is a liquid custard, more of a sauce than a cream. Add starch or flour - and we get the custard we are used to: the consistency of sour cream, for filling eclairs, layering biscuits, etc.
Custard is prepared simply and quickly. And everything we need is probably in your refrigerator:

Creme anglaise
(recipe "The Art of Cooking", Le Cordon Bleu)
Ingredients
(the proportions are easy to remember: for every 100 ml of milk - 1 large egg and 15-20 g of sugar)
300 ml. milk
3 large (or 4 medium) eggs
50 g sugar
flavoring (vanilla essence, vanilla sugar, amaretto, etc.)
Preparation:
1. Place the milk on the fire and bring to a boil. Beat the egg yolks with sugar (and vanilla sugar). The yolks should turn white and thicken slightly until they taste like a ribbon.

2. Temper the yolk mass with milk (tempering is the combination of two liquids of different temperatures). To do this, pour the boiled milk into the yolk mixture in a thin stream (but not vice versa! only hot into cold), stirring constantly. This way the yolks heat up gradually, without having time to curdle. Now pour the mixture back into the saucepan and return to low heat.

3. Cook over low heat, stirring constantly. A subtle point: the mixture should never be brought to a boil, otherwise the cream will curdle. To be on the safe side, you can cook it in a steam bath, but I usually just set the heat to low. We monitor the consistency of the cream: as soon as it begins to thicken, enveloping the spoon (and if you run your finger over it, a clear trace will remain) - remove from heat and stir for a couple more minutes to cool. At this point you can flavor with a spoonful of amaretto, brandy or vanilla essence.

Voila: the English cream is ready. With its help you can elevate almost any dessert: serve with pies, baked fruit, as a sauce for fresh fruit, etc.

Pastry custard
What if you don’t need a sauce, but a strong cream? Firstly, eggs play the role of a thickener, so the thickness can be adjusted by the number of yolks. Secondly, you can use starch or flour as a thickener (or combine both methods: yolks and starch/flour), but you will have to be prepared for a possible aftertaste in the cream. At the stage of mixing eggs with sugar, simply add corn starch (approximate proportions are: 1 tablespoon of starch per 100 ml of milk, this will be a medium-thick cream) and stir the mixture vigorously during brewing to avoid the appearance of lumps (if they do appear, after Remove from heat and whisk the cream). The cream with starch is no longer as tender as with yolks alone, so it can (and should) be brought to a boil and even boiled a little so that the taste of starch is not felt so much.

You can replace starch with flour, but dealing with lumps may be more labor-intensive (you will have to rub it through a sieve) + the liquid may peel off in the refrigerator.
This cream can already be used as a filling for eclairs, for cream desserts, etc.
OK it's all over Now. All that remains is to go to the kitchen, prepare the cream and pretend that you have always been able to do this

For a long time? 15 minutes
Expensive? Cheap

We continue our culinary educational program, aimed at ensuring that, having a basic recipe in hand, you can endlessly fantasize and experiment on its theme. After all, when you understand the essence of the process, it is much easier to do it.

Today we will talk about two delicate cream desserts - mousse and Bavarian cream. On the one hand, they are similar, but on the other, they are still different. Let's figure out what the point is.

MOUSSE

The name of this dessert comes directly from the French language and very specifically describes its essence (French Mousse - foam).

The essence of preparing mousses is that an air-saturated ingredient (it can be egg white, whipped cream or meringue) is mixed with a flavor base, which can be fruit puree, custard, pudding, curd, sabayon, “pate a bombe” ( yolks beaten with sugar syrup according to the principle of Italian meringue). The base should be homogeneous and as soft as possible so that the airy ingredient mixes with it with minimal loss of air.

A stabilizer in the form of gelatin (and sometimes agar-agar) can either be used in different doses (as, for example), or not used at all (as). If you are making mousse with gelatin, be prepared for it to start setting quite quickly. Therefore, prepare in advance the bowls, glasses or glasses in which you will place your mousse.

If the issue of heat treatment of eggs is urgent for you, choose those recipes in which the mousse is prepared on. Or pasteurize the eggs you cook (how to do this was described).

TECHNOLOGY

Let's prepare the base. If it was cooked with heat, cool it to room temperature.
Beat the airy ingredient.
Add the airy ingredient to the base and mix until there are no inclusions of protein, cream or meringue left in the mass.
Pour the mousse into bowls, glasses or goblets and leave to cool.

NUANCES

It is better to mix cream or egg whites with the base in several steps: first add about a third of the whipped ingredient and stir gently to make the base softer. Then add the remaining two-thirds - preferably in stages, this will allow you to maintain the maximum volume of mass and squeeze out less air.
It is best to mix with something flat - like a silicone or rubber pastry spatula or, in extreme cases, a wooden spatula
You need to mix with gentle circular movements from bottom to top, turning the bowl as you go.
If two or more different air ingredients are used, the least stable one should be added last. For example, if the mousse involves whipped cream and protein (like, for example), then first add and mix the protein, and then the cream.

BAVARIAN CREAM

In fact, Bavarian cream is a special case of mousse. It is a gelatin-stabilized custard mixed with whipped cream. The custard can be finished with different flavoring ingredients - from coffee to small portions of berry or fruit puree. But the custard base and cream remain unchanged.

Like mousse, Bavarian cream can act as an independent dessert or be used in the preparation of cakes and pastries.

TECHNOLOGY

Whip the cream and leave it in the refrigerator until mixed with the custard. This point is very important, because... cooling prevents the milk fat from melting and the cream from falling off.
Mix custard with melted gelatin. The cream should not be very cold - no colder than room temperature. If you mix heated gelatin with cold cream, the gelatin will harden unevenly and form lumps. It is best to add a couple of spoons of cream to the gelatin mass, mix and then add the rest of the cream.
Finish the custard - add flavoring ingredients. This could be fruit puree, melted chocolate, liqueurs, strong coffee, etc. The cream should be a little oversaturated with taste, because... When mixed, cream will draw some of the taste onto itself and dilute it, making it more neutral.
Add cream to the cream and mix gently. This can be done in the same way as with mousse. Alternatively, you can use a whisk, but you need to stir it very carefully.
We put the finished Bavarian cream into molds (cream cups, etc.) or use it as a filling for pastries and cakes.

And also about life without TV. It so happened that our TV broke. To be honest, it broke quite a long time ago - a couple of months ago, so all my conclusions from this unfortunate (happy?) event were felt and, one might say, suffered... When I hear that they say, I don’t watch TV at all, it seems to me that people they are slightly disingenuous - anyway, someone in the house uses it, and inadvertently, when passing by... And so, absolutely - so that for 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 usually happens, “withdrawal” began. Hmm.. Free evenings. Eh - what should I do? But you won't believe it. A broken TV hangs on the wall as an entourage and no one takes it in for repair. And he’s not going to... Why? But look. What exactly is a TV 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 the child occupied... Fresh air and board games are good for the child - can you imagine, even he already believed it)). Yes. And most importantly, we now have books. In the evenings everyone (!) reads books. This is absolutely incredible. I was sure that this happened so en masse only twice a year at the institute - before the winter and summer sessions, respectively... So it seems to me that if someone decides to fix this piece of furniture at the moment, it will Something will definitely break again... for sure...

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

You may be surprised now, but we all have cooked Bavarois at some point, even without even 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 the melted chocolate and again thickened it with gelatin... In fact bavarois(this is a French term), and in English culinary school - bavarian cream- this is not just one recipe, but rather a method - when whipped cream is added to the mixture, be it cream anglaise (classic), fruit puree, cottage cheese, chocolate, etc. (thereby 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 crème anglaise (which is usually made from whole eggs), gelatin and whipped cream. If flavorings are added to the cream - 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 confectioneries - “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 understand me now, for the rest it is a dessert, which is a Bavarian cream, lined with savoyardi cookies at the edges - the kind that is used in tiramisu and is also usually tied with an elegant ribbon You can google it if you're interested).

Look, this is a classic. But it’s clear that each chef has his own vision and, in principle, now everything that is possible is added to bavarois. Firstly, crème anglaise is often made with yolks only; whipped whites are added to the finished bavarois - instead of or together with cream. Some people use confectionery cream rather than English as a base. And all this will be called bavarois...

So, first, as always, the basic recipe and method. I cooked for an incredible “effect” classic bavarois with two additions - white chocolate and strawberry puree. I’ll use his example to tell you the whole technology.

For 6 portions of Bavarian cream (as in the picture) you will need:

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

For the creme anglaise:

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 the crème anglaise. I wrote about this in great detail
Briefly: Mix half the sugar with milk and bring to a boil, mix the other half with the eggs. Add vanilla. Temper the eggs with milk and cook in a water bath until the sauce thickens and begins to coat a spoon.

2. Now it’s time for additives. Stick to this proportion - for a crème anglaise made from 500 ml of milk, take 250 g of additives. I took 125 g each of white chocolate and strawberry puree. Instead of melting the chocolate, you can add it directly to the hot creme anglaise.

3. The next step is gelatin. There is no need to be afraid to use gelatin. I know from myself that at first it is somewhat intimidating. It is important to understand the principle of working with it. You can have gelatin either in powder or in sheets. If you weren’t specifically looking for sheet gelatin, then most likely you have powdered gelatin. Leaf gelatin is a favorite in professional kitchens because it is added to the mixture without additional liquid. As for the rest, there is no difference.

If you have leaf gelatin. Soak it in cold (!) water for 15 minutes - it will soften and begin to resemble a bag... When the English sauce is ready, squeeze out the excess moisture from the gelatin and put it in the hot (!) sauce - it will quickly dissolve there.
Leaf gelatin must be weighed. Don’t believe it if they tell you, as they did to me, that a sheet of gelatin weighs 2.5 g. Mine weighs all of 5! In fact, it depends on its type (it comes in silver, gold and bronze) - but these are wilds, and it is not at all necessary to know them.

If you have powdered gelatin(which is most likely) - then do this. Pour the powder into the 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 do not boil under any circumstances - when boiling, gelatin ceases to be gelatin!), and add the mixture to the hot cream anglaise.

Now our almost bavarois needs to be cooled - so that it begins to “set” slightly, but does not thicken completely - for 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 portioned molds - they can be absolutely anything. The only thing I used was regular sponge cake as a base. Leave to cool in the refrigerator for at least four hours. Better for the night.

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

This was the basic recipe, and now - variations.

Firstly - fruity bavarois. They are made without crème anglaise at all. That is, warm fruit puree is thickened with gelatin, and when it begins to thicken, whipped cream is added. Pour into molds and cool. There can only be one problem with fruit, and it mainly concerns 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 a little.

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 in any way affect the complexity of the recipe)) It’s long because it’s detailed, not because it’s difficult)

Good luck to you!
La Patissiere

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

Description of preparation:

See how to make Bavarian cream. It has an amazing combination of rich cream flavor and vanilla aroma in addition to the most delicate texture. By the way, besides the classic version, there are also others, with the addition of berry purees or fruit juices, for example. If you are tired of baking, then this light and delicious 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 Milliliters
Milk - 50 Milliliters

Number of servings: 2

How to make Bavarian cream

1. Carefully cut the vanilla pod lengthwise, place in a saucepan with cream and put on fire. Bring to a boil, remove from heat and leave for about an hour. This way the cream will be as saturated with vanilla aroma as possible.

2. Afterwards, carefully remove the pod and scrape out the middle with a spoon. Dissolve gelatin in milk.

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

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

5. Stir constantly during the process until the mixture begins to thicken. Then remove from heat and add gelatin.

6. Stir thoroughly and place in a bowl with ice to cool quickly.

7. Whip the cream and add to the bowl. Mix everything thoroughly again. That's the whole secret of how to make Bavarian cream.

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

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

Bavarian cream

Bavarian cream is a dessert made from custard and whipped cream, to which are added various fruits, chocolate, coffee or liqueur. Its name may be 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. :::vanillin pinch:::sugar 250 g:::gelatin 25 g:::water 3 tbsp. l.

Boil milk with sugar. Break the eggs and separate the yolks. Beat the yolks with a whisk, adding. little by little hot milk. Place 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 the 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 simmer for 1 minute, stirring constantly. Add gelatin soaked in cold water to the cream, strain and let cool. Whip the cream and add it to the cream, thickened but not yet turned into jelly. Place in a greased pan and refrigerate for 3 hours.

Glossary of culinary terms. 2012 .

See what “Bavarian cream” is in other dictionaries:

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