Perfect for rounding off a dinner with friends or a family lunch in style, the bavarois stands out for its elegance and versatility. A classic of French pastry that takes the form of a spoon dessert with a soft, creamy texture, capable of offering a unique and unforgettable tasting experience.
Get ready to dive into a journey of flavours, where tradition meets creativity, giving you moments of pure pleasure. I can't wait for you to taste it: you'll be the next fan of this delightful dessert!
MOUSSE OR BAVAROIS: WHAT'S THE DIFFERENCE?
The main difference between mousse and bavarois lies in their composition and texture. Both are spoon desserts of French origin, but they have distinctive features that make them unique of their kind.
- Base. The bavarois is based on a crème anglaise enriched with gelatine and half-whipped cream, while the mousse is made with a base of Italian meringue or pâte à bombe, to which whipped cream is added.
- Consistency. The bavarois has a denser, creamier consistency, similar to that of puddings, while the mousse is lighter and frothier, thanks to the air incorporated during whipping.
Now that every doubt has been cleared up, let's start cooking!
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STRAWBERRY BAVAROIS
To prepare the bavarois, you first need to prepare the crème anglaise:
- 19 g fresh whole milk
- 19 g fresh cream
- 15,5 g egg yolk
- 15,5 g caster sugar
- half a vanilla pod
- as needed. Lemon peel
- A pinch of salt
*You can make the crème anglaise with 100% milk or 100% cream, read the recipe here to see the preparation steps.
We continue with the preparation of the strawberry bavarois:
- 70 g of crème anglaise*
- 100 g of strawberry puree (with 10% added sugar)
- 125 g of half-whipped cream
- 10 g of caster sugar
- 4 g of gelatine sheets
PROCEDURE
- In a stand mixer, add the cream and the sugar: the final mixture should be half-whipped and glossy. Keep it in the fridge while you carry on with the recipe.
- Move on to preparing the crème anglaise: you can find the complete recipe here.
- Soak the gelatine sheets in cold water, squeeze them out well and set aside.
- Add the cold crème anglaise to the strawberry puree: stir until the mixture is thoroughly smooth.
- Heat the gelatine sheets to 45–50°C and add them slowly to the crème anglaise.
- Fold the strawberry crème anglaise into the cream to lighten it all: stir very gently from the bottom upwards, without knocking the air out of the mixture.
- Pour the mixture into the moulds and leave it to cool in the fridge or blast chiller.
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CHOCOLATE BAVAROIS
To prepare the bavarois, you first need to prepare the crème anglaise:
- 27,5 g fresh whole milk
- 27,5 g fresh cream
- 22 g egg yolk
- 22 g caster sugar
- half a vanilla pod
- as needed. Lemon peel
- A pinch of salt
*You can make the crème anglaise with 100% milk or 100% cream, read the recipe here to see the preparation steps.
We continue with the preparation of the chocolate bavarois:
- 100 g of crème anglaise*
- 65 g 70% dark chocolate chips
- 135 g of half-whipped cream
- 1 g of gelatine sheets
PROCEDURE
- Soak the gelatine and start preparing the crème anglaise.
- When the crème anglaise is ready, add the gelatine and stir until completely dissolved (at this stage the crème anglaise should still be warm).
- Pour in the chocolate chips and stir until the mixture is smooth. Leave to cool to 35–40°C: to monitor it more precisely, we recommend using a kitchen thermometer.
- Pour the cream into a stand mixer, add the sugar and lightly whip the mixture.
- Fold the cream into the chocolate crème anglaise: stir very gently from the bottom upwards, without knocking the air out of the mixture.
- Pour the mixture into the silicone moulds and leave it to cool in the fridge or blast chiller.
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HAZELNUT BAVAROIS
To prepare the bavarois, you first need to prepare the crème anglaise:
- 34 g fresh whole milk
- 34 g fresh cream
- 27,5 g egg yolk
- 27,5 g caster sugar
- half a vanilla pod
- as needed. Lemon peel
- A pinch of salt
*You can make the crème anglaise with 100% milk or 100% cream, read the recipe here to see the preparation steps.
We continue with the preparation of the hazelnut bavarois:
- 125 g of crème anglaise*
- 35 g of hazelnut paste
- 125 g of half-whipped cream
- 25 g of caster sugar
- 3 g of gelatine sheets
PROCEDURE
- In a stand mixer, add the cream and the sugar: the final mixture should be half-whipped and glossy. Keep it in the fridge while you carry on with the rest of the recipe.
- Prepare the crème anglaise: you can find the complete recipe here. Then put the gelatine sheets in cold water, squeeze them out well and set aside.
- Add the crème anglaise to the hazelnut paste: stir until the mixture is smooth.
- Heat the gelatine sheets to 45–50°C and add them slowly to the crème anglaise.
- Fold the cream into the hazelnut crème anglaise: stir very gently from the bottom upwards, without knocking the air out of the mixture.
- Pour the mixture into the silicone moulds and leave it to cool in the fridge or blast chiller.
The bavarois, with its fascinating history and exquisite flavour, is the perfect way to round off an important lunch or dinner, offering a culinary experience that combines tradition and creativity. The bavarois is not only a treat for the palate, but also a journey through the history of European gastronomy, showing how culinary boundaries can be crossed and reinvented with skill and passion.
