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Bavarian Cream (bavaroise à la crème)

Erken's classic bavaroise à la crème (Bavarian cream): a vanilla-cooked custard with gelatin, cooled and blended with stiffly whipped cream, set in a sugar-dusted or caramel-lined mold. With variations of fruit purée and combination molds.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 462 (falt i det fri)

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About the dish

Bavaroise is a classic French-inspired dessert cream of custard, gelatin, and whipped cream, set in a mold. Erken gives the main recipe "à la crème" with variations of fruit purée and combination molds.

How to make it

  1. 1

    Whip the egg-sugar foam

    Whip the egg yolks and the 200 g sugar together for about 15 minutes into a pale, fluffy mass.

  2. 2

    Cook the milk with vanilla

    Bring the milk to a boil with the vanilla pod and let it steep. Soak the gelatin in cold water and cut it up.

  3. 3

    Set up the cream

    Thin the egg-sugar foam with the boiling milk, add the gelatin, set over the heat, and whisk until the cream thickens and approaches the boiling point. Strain it into a bowl and stir it now and then as it cools.

  4. 4

    Blend in the cream

    When the cream is well cooled and begins to show signs of setting, fold in the cream, whipped stiff with the 45 g sugar and the vanilla sugar.

  5. 5

    Fill the mold

    Pour the mixture into a mold rinsed in cold water and dusted with sugar, or a mold brushed with almond oil. The mold can also be coated with a thin layer of sugar cooked to caramel; it gives good flavor and a fine appearance.

  6. 6

    Set and unmold

    Chill until the dessert is set, at least 4 hours. Dip the mold quickly in hot water before serving and turn it out onto a platter.

  7. 7

    Variations

    Bavarian cream can be made from fruit purée: 2 dl sugar syrup per 5 dl purée, the juice of 3 lemons, 30 g gelatin, and 5 dl whipped cream; raw fruit can be added. You can also line the mold with bavaroise à la crème and fill the center with strawberry, pineapple, chocolate, or fruit bavarian cream.

Changes from the original

Quantities given in modern units (dl, grams). Gelatin sheets given in grams (about 2 g per sheet). The method is divided into numbered steps and modernized in language; content unchanged.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 526) → Modernised~83% of the text changedremovedadded
(Bavaroise à la créme.) 200 gr. g sukker (til eggekremen). 7 eggeplommer 3½ del. melk ½ stk eggeplommer. 3,75 dl melk. 1 stk vaniljestang (trekkes i melken). 10 gr. g gelatin 3½ del. (ca. 5 plater). 4 dl kremfløte (3,5–4 dl). 45 gr. g sukker (til fløten). 10 gr. g vaniljesukker. Eggeplommene Pisk eggeplommene og sukkeret vispes ¼ time, tilsettes den kokende melk, hvori de 200 g sukker sammen i ca. 15 minutter til lys og luftig masse.. Kok opp melken med vaniljestangen har trukket, samt og la den opklippede gelatin, bløtet trekke. Bløtlegg gelatinen i koldt vann. Settes kaldt vann og klipp den opp.. Spe eggedosisen med den kokende melken, tilsett gelatinen, sett over varmen, varmen og vispes i visp til det står i koken. Siles op kremen tykner og nærmer seg kokepunktet. Sil den opp i en bolle, idet man bolle og rør i den av og til rører i den. mens den kjøler seg.. Når det kremen er godt avkjølet avkjølt og viser begynner å vise tegn til å stivne, tilsettes den stivvispede fløte, vend inn fløten, stivpisket med de 45 gr. g sukker og vaniljesukkeret. Hases vaniljesukkeret.. Hell massen i vætet og sukkerstrødd en form smurt skylt i kaldt vann og strødd med mandelolje, sukker, eller man en form pensler med mandelolje. Formen kan dekke formen også dekkes med et tynt lag sukker, sukker kokt til karamelstadiet; dette karamell; det gir god smak og ser pent ut når fromasjen utseende.. Sett kaldt til desserten er hvelvet. Før anretningen dyppes stiv, minst 4 timer. Dypp formen hurtig raskt i varmt vann. vann før anretning og hvelv den på fat.. Bavaroise kan lages av fruktpuré: 2 dl sukkersirup til 5 dl puré, saft av 3 sitroner, 30 g gelatin og 5 dl pisket fløte; rå frukt kan legges i. Man kan også kle formen med bavaroise à la crème og fylle midten med jordbær-, ananas-, sjokolade- eller fruktbavaroise.

Note on Modernised

Mengder oppgitt i moderne enheter (dl, gram). Gelatinplater angitt i gram (ca. 2 g pr. plate). Fremgangsmåten er delt i nummererte trinn og språklig modernisert; innhold uendret.

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Frequently asked questions

How long does it take to make the bavarian cream?
Reckon about 5 hours in all. The work itself is quick, but the cream must be cooled completely and set in the mold before it can be turned out.
Why must the egg yolks and sugar be whipped so long?
The recipe calls for 1/4 hour (15 minutes) of whipping 7 egg yolks with 200 g sugar. This gives a fluffy, thick custard that turns out even when the hot milk is added.
When should the cream be stirred in?
Only once the custard is well cooled and begins to show signs of setting. Then the stiffly whipped cream (3 1/2–4 dl) is folded in along with 45 g sugar and 10 g vanilla sugar.
How should the mold be prepared?
The book gives three options: a mold moistened with water and dusted with sugar, a mold greased with almond oil, or a mold coated with a thin layer of sugar cooked to caramel – the last gives both good flavor and a fine appearance.

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