Culinary Basics: Mousse and Bavarian Cream. Cake with Bavarian cream: step-by-step recipe Delicate and light Bavarian dessert
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
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.
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 was possible to buy it somewhere. In order not to leave you, friends, in the dark for a long time, today I will answer these questions.
So, Bavarian cream. In modern cooking, this cream is more likely not an independent dessert, but a basis for preparing other sweet dishes, layers and fillings for baked goods. In general, the Bavarian cream itself is a modification of liquid milk-egg cream, also called English. It’s just that 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 gelatin added, you can achieve a wide variety of Bavarian cream textures.
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; its consistency resembles ice cream, and what to do with it depends entirely on your fantasies.
So, friends, today there will be two recipes. The first is a direct recipe for the Bavarian cream itself, and the second is a liquid milk-egg (English cream) based on which the Bavarian cream is prepared.
Bavarian cream recipe.
We will need:
- Egg yolks – 8 pcs;
- Sugar – 200 g;
- Milk, pasteurized and infused with a vanilla bean for 20 minutes, and then strained - 0.5 l;
- Hot water - 4 tbsp. spoons;
- Gelatin powder – 15 g;
- Double cream – 450 ml.
Let's prepare it like this:
First, prepare liquid milk-egg cream from egg yolks, milk and sugar (recipe below). After this, strain this milk-egg cream into a clean saucepan and place it in a hot water bath so that it does not cool down. Stir it from time to time.
Whip the cream until it begins to settle into soft mounds. Pour hot water into a small bowl and add gelatin. When it absorbs water and becomes spongy, remove the pan with the cream from the water bath and stir the dissolved gelatin into the cream.
Until the gelatin is completely dissolved, stir continuously, then pour the cream into a bowl and place in a bowl with ice and water. Stir the cream frequently. When it thickens to the consistency of lightly whipped cream, remove it from the ice water and add the whipped cream. Mix thoroughly.
Pour the cream into a lightly greased mold and place in the refrigerator. After 4 hours the cream is ready.
And here is the recipe for 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.
Let's prepare it like this:
First, beat the yolks with sugar in a bowl. The beaten yolks should flow from the spoon and have a light color. Pasteurize the milk and slowly pour the whipped yolks into it, stirring continuously.
Pour the mixture into a thick-walled saucepan. Next, heat the cream over low heat, continuously stirring with a wooden spoon in a figure-eight motion.
in a figure-of-eight motion. Under no circumstances let the cream boil. As soon as the cream begins to cover the spoon, immediately remove it from the heat and place it in a saucepan with ice water. This must be done so that the cream stops cooking and does not curl. To ensure that the consistency of the cream is homogeneous, stir it for another 5 minutes until it cools down.
To make the cream completely homogeneous, strain it. After cooking, so that the cream does not cool down, place it in a water bath with warm water and stir from time to time. If you want to serve it cold, cool it by putting it back on the ice and stirring until it reaches the desired temperature.
Well, friends, I think that I managed to clarify the questions that arose about the Bavarian cream, if anything remains unclear, ask in the comments. Don't forget that all our culinary novelties will not pass you by.
Cook delicious!
See you.
Have you ever tried any of the German desserts? If not, then let's look at some recipes. German desserts are very tasty and varied. You can try to cook something unusual, tender and airy. We hope you and your family enjoy one of the recipes below.
Bavarian cuisine
Bavarian cream in cakes
Bavarian cream can be used in the process of making cakes. We'll tell you a recipe that involves pears, nuts and vanilla. Of course, you'll have to tinker a little, but believe me, it's worth it.
The fact is that pears are very tasty when they are boiled in honey syrup. The fruits become very fragrant and tender. And they are simply gorgeous in a cake!
The basis of our delicacy will be nut sponge cakes, on top of which chocolate-covered pears will be laid out. And then there’s Bavarian cream with honey glaze. Can you imagine this culinary masterpiece?
To prepare the biscuit, take: three eggs, 70 grams of sugar, forty grams of wheat flour, walnuts.
As with any sponge cake, we start cooking by whipping sugar and eggs into a very thick foam. Grind the nuts in a blender until fine crumbs. Add them to the eggs. Then add the sifted flour and mix until smooth. Place parchment paper on a baking sheet and grease it with butter and sprinkle with a little flour.
Place the biscuit mixture on a baking sheet. You need to bake at a temperature of two hundred degrees for no more than ten minutes. From the biscuit we cut out two circles with a diameter of seventeen centimeters. We only need one. And freeze the second one. Use it next time.
How to prepare glaze?
Let's start preparing the glaze. To do this, take the following ingredients:
- Cream - 150 ml.
- Gelatin - 5 grams.
- Brown sugar - 30 grams.
- Coconut oil - 30 grams.
- Honey - 130 grams.
- Pears - half a kilogram.
- Dark chocolate or cocoa - 130 grams.
It is better to prepare the glaze in advance. For example, the day before baking the cakes.
Soak the gelatin in water. Mix cream and honey in a container. Put the pan on the fire. Heat well, but do not let it boil. Chop the chocolate and add to the warm mixture. Stir until it dissolves. Remove the saucepan from the heat and add the swollen gelatin, stir again until completely dissolved. You can add a little coconut oil if you have it, of course. But, in principle, you can do without it. Pour the glaze into an airtight container. Let it cool, close it and put it in the refrigerator.
Next, peel and cut the pears in half. Pour water into a saucepan. Add sugar and honey, as well as prepared fruits. Cook them over low heat for half an hour. Then we take them out, cool them and put them in the refrigerator.
Assembling the cake
Now let's start assembling the cake. Place the crust in a springform pan and place the pear halves on it. Top it all with Bavarian cream and put it in the freezer for a couple of hours. After two hours, warm up the glaze (just a little).
We take our cake out of the mold and pour glaze over it. So it’s ready with Bavarian cream. It turns out very tender, tasty and aromatic.
Instead of an afterword
Make Bavarian cream as a dessert for your holiday table - and you will receive a lot of compliments for such a miracle. Well, then get down to making the cake. We wish you success and bon appetit!
