Welcome back friends of Erre4M! In today's article we are going to explore the world of Bavarian cream and we have decided to do so by offering you 3 versions of them. Bavarian cream is a spoon dessert suitable for hot and cold weather, soft, tasty and above all easy to prepare.
A small foretaste: you will find recipes that have been covered before on our blog, but you only have to go and reread them.
After this brief introduction, we begin our trilogy!
MOUSSE OR BAVARIAN: WHAT'S THE DIFFERENCE?
The main difference between mousse and Bavarian lies in their composition and texture. Both are spoon desserts of French origin, but they have distinctive characteristics that make them unique.
- Base.Thebavarese is based on a custard enriched with gelatin and semi-whipped cream, while themousse is made with a base of Italian meringue orpâte à bombe, to which whipped cream is added.
- Consistency. Bavarian has a thicker and creamier consistency, similar to that of puddings, while mousse is lighter and frothier, due to the presence of air incorporated during whipping.
Now that all doubts are cleared, let's start cooking!"
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STRAWBERRY BAVARIAN
To make the Bavarian cream cheese, you must first prepare the English custard:
- 19 g fresh whole milk
- 19 g fresh cream
- 15.5 g egg yolk
- 15.5 g granulated sugar
- half vanilla bean
- q.b. Lemon peel
- a pinch of salt
*You can make custard with 100 percent milk or 100 percent cream,read the recipe here to see the preparation steps.
We continue with the preparation of thestrawberrybavarianstrawberry:
- 70 g of custard*
- 100 g of strawberry puree (with 10% sugar added)
- 125 g of semi-whipped cream
- 10 g of granulated sugar
- 4 g of gelatin sheets
PROCEDURE
- In a planetary mixer add the cream and sugar: the final mixture should be semi-whipped and glossy. Store in the refrigerator while you proceed with the recipe.
- Proceed with the preparation of the custard: complete recipe can be found here.
- Soak the gelatin sheets in cold water, wring them out well and set aside.
- Add the cold custard to the strawberry puree: mix until the mixture is well blended.
- Warm the gelatin sheets to 45-50°C and slowly add them to the custard.
- Add thestrawberry custardto the creamto lighten it:mix very gently from the bottom up, without disassembling the mixture.
- Versa in themolds the mixture and let it cool in the refrigerator or blast chiller.
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CHOCOLATE BAVARIAN
To prepare the Bavarian creamer, you must first prepare theEnglish creamer:
- 27.5 g fresh whole milk
- 27.5 g fresh cream
- 22 g egg yolk
- 22 g granulated sugar
- half vanilla bean
- q.b. Lemon peel
- a pinch of salt
*You can make custard with 100 percent milk or 100 percent cream,read the recipe here to see the preparation steps.
Let's continue with the preparation of thebavarianchocolate:
- 100 g custard*
- 65 g dark 70% chocolate chips
- 135 g semi-whipped cream
- 1 g gelatin sheets
PROCEDURE
- Soak the gelatin and start preparing custard.
- When the custard is ready, add the gelatin and stir until completely melted (the custard should still be warm at this stage).
- Verse the chocolate chips and stir until the mixture is smooth. Let cool to 35-40°C: to monitor more accurately, we recommend using akitchen thermometer.
- Versa the cream inside a planetary mixer, add the sugar and lightly whip the mixture.
- Add the cream to thechocolate custard:mix very gently from the bottom up, without disassembling the mixture.
- Pour the mixture into thesilicone molds and let it cool in the refrigerator or blast chiller.
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HAZELNUT BAVARIAN CREAM
To prepare the Bavarian creamer, you must first prepare theEnglish creamer:
- 34 g fresh whole milk
- 34 g fresh cream
- 27.5 g yolk
- 27.5 g granulated sugar
- half a vanilla bean
- q.b. Lemon peel
- a pinch of salt
*You can make the custard with 100 percent milk or 100 percent cream,read the recipe here to see the preparation steps.
Let's continue with the preparation of thebavarianhazelnut:
- 125 g of custard*
- 35 g of hazelnut paste
- 125 g of semi-whipped cream
- 25 g of granulated sugar
- 3 g of gelatin sheets
PROCEDURE
Finally, for the hazelnut Bavarian cream:
-125g custard
-35g hazelnut paste
-3g of gelatine sheets
-125g of semi-whipped cream
-25g caster sugar
In this version, the only difference is the quantity and the hazelnut paste instead of strawberry puree, so we don't have to worry about the procedure because it remains identical.
Well friends, choose the one that most stimulates your palate and embark on the production of your Bavarian cream.
Here ends the trilogy, talk to you at the next one!
TheBavarian, with its fascinating history and exquisite flavor, is a perfect conclusion to an important lunch or dinner, offering a culinary experience that combines tradition and creativity. Bavarian is not only a treat for the palate, but also a journey through the history of European gastronomy, demonstrating how culinary boundaries can be crossed and reinvented with skill and passion.
