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Bavarian Cream

Bavarian Cream is a Swiss creamy haute cuisine dessert mold somewhat resembling crème pâtissière. Also known as Bavarois, or Crème bavaroise , this dessert is also said to be invented by Marie-Antoine Carême .

Preparation of Bavarian Cream

Bavarian crème is a chilled dessert and unlike crème patisserie is thickened using gelatin instead of cornstarch or flour . It is also flavored with liqueur. A fruit gelatin may be used to glaze the mold.

Serving Bavarian Cream

Bavarian crème many be served as it is with raspberry or apricot sauce or puree, or used as a filling for charlottes and doughnuts.