Bavarian Cream Recipe Crème Bavaroise

BAVARIAN CREAM

Steps:

• In a large bowl beat egg yolks, vanilla extract and powdered sugar until thick and fluffy.
• In a small bowl sprinkle gelatin over 1/4 cup cold milk.
• Heat rest of the milk, add to cold milk mixture and stir until gelatin is completely dissolved.
• Let milk mixture cool down, add to eggs and beat for about 3 minutes.
• Beat heavy whipping cream and fold into the egg-milk mixture.
• Pour into decorative glasses or leave in bowl.
• Cover and refrigerate at least for 4 hours or overnight.

BAVARIAN CREAM

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

BAVARIAN CREAM

Steps:

• Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
• Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
• Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
• Place bowl in ice bath and stir until at room temperature.
• Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

BAVARIAN CREAM RECIPE (CRèME BAVAROISE)

Steps:

• 1. Add 2 tablespoons of unflavored gelatin along with 1/2 cup of cold water to a pan and let it sit for 5 minutes. 2. When the gelatin is blooming, add 5 egg yolks with 1/3 cup sugar and a teaspoon of vanilla extract until it becomes creamy. 3. Whip the egg whites to stiff peaks (keep beating the egg whites stiff peaks are formed) and set aside. 4. Now take a separate bowl, mash the cream with the remaining 1 teaspoon of sugar to stiffen the peaks and keep aside. 5. Heat up the bloomed gelatin until it is completely dissolved. 6. Take a utensil and whisk the gelatin into egg yolks mix. 7. Now whisk the cream and add it to egg whites. 9. Then quickly fill the mixture into serving bowl or individual glasses. Try to work fast as the gelatin will set quickly. 10. Finally chill the Bavarian cream in the fridge for 1 hour or longer.

BAVAROIS

Steps:

• If using leaf gelatine, soak in cold water.
• Cream the yolks and sugar in a bowl until almost white.
• Bring the milk to the boil and whisk onto the yolk mixture.
• Place in a thick bottomed sauce pan and place on a low heat, stirring continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil just like when making custard.
• Remove from heat and add the gelatine, stir until dissolved.
• Stir occasionally until cool and almost setting point.
• Fold in the lightly beaten cream.
• Fold in the stiffly beaten egg whites.
• Pour into a fancy jelly mould or individual moulds which have been lightly oiled. Refrigerate until set.
• Turn onto a plate and serve.
• Chocolate: melt 50g ( 2 oz) chocolate in the milk.
• Coffee: add some coffee essence or coffee granules in the milk.
• Lemon or orange bavarois: add finely grated zest and juice of 2 lemons or oranges and a drop of orange or yellow food colour to the mix. Increase the gelatine by 2 leaves ( 10g).