Bavarian cream

Bavarian cream, also known as crème bavaroise or bavarois, is a delightful dessert that blends milk, eggs, and gelatin (or isinglass) to create a thick, creamy foundation. This base is then enhanced with whipped cream, chilled in a mold, and served once it has set. Interestingly, early versions of this dessert, such as fromage bavarois, did not include eggs.

The history of Bavarian cream is quite fascinating. It is associated with the renowned chef Marie-Antoine Carême and was named in the 19th century, either in honor of the region of Bavaria or possibly to commemorate a distinguished visitor from Bavaria. This elegant dessert eventually made its way to America, appearing in cookbooks from the Boston Cooking School and The Fannie Farmer Cookbook.

Making Bavarian cream involves incorporating whipped cream into the thickened milk mixture just before it sets. It is typically molded in a fluted mold, giving it a beautiful, decorative shape. While Bavarian cream can be enjoyed on its own, it is also delicious when accompanied by fruit sauces, such as raspberry or apricot purée, or as a filling for charlottes. In the U.S., it is sometimes served directly from the chilling bowl, similar to a French mousse. Additionally, it can be used as a filling for doughnuts, although the presence of gelatin might make it a bit challenging to pipe smoothly.