Bavarian cream

Bavarian cream or bavarua, as it is most often called by French culinary experts, has many variations and varieties. By the way, Italian confectioners are used to calling Bavarian cream nothing more than Bavarese, but from this the essence of dessert does not change at all.

So, Bavarian cream is usually understood as a dessert dish, which is based on the English custard custard, which is prepared using fresh eggs, sugar and cream, which are thickened with gelatin. In addition, if desired, Bavarian cream can be made with the addition of almost any products, for example, chocolate, fruit puree, nuts or coffee.

You may be surprised, but almost all the more or less experienced pastry chefs have ever made Bavarian cream without even knowing it. Remember, if only, the so-called Cheesecake without baking, which is made by mixing cottage cheese with cream and adding gelatin. In addition, chocolate mousse is also a variant of Bavarian cream - it is prepared with melted chocolate, cream and again thickened with gelatin.

In fact, the French term bavarua, which in the traditional English culinary school is called Bavarian cream, is not any one recipe, but rather a cooking method. So, it provides for the preparation of a certain mixture, be it classics in the form of English custard, fruit puree, chocolate or cottage cheese, which are combined with whipped cream (thereby endowing dessert with incredible airiness), and then thickened with gelatin.

Meanwhile, one cannot do without the Bavarua classics, which in this case is vanilla Bavarian cream. It consists of a treat of 3 components - traditional English cream (usually based on whole eggs), whipped cream and gelatin. In the case of flavors - all the same chocolate or fruit puree, this is done before adding gelatin.

Very often, Bavarian cream is an independent dessert, and can act as a layer for cakes. It is often used as the basis for cold charlets (desserts, which are Bavarian cream, which is covered at the edges with savoyardi biscuits).

It is clear that each cook has his own vision of gastronomic subtleties, so today you can find anything in the Bavarian cream. So, for example, quite often English custard cream is made exclusively on egg yolks, and whipped whites are added to the finished Bavarian cream instead of or together with cream. In addition, some confectioners do not use English cream as a basis, but confectionery, but even then the finished product is called Bavarian cream.