How long does the Bavarian cream take?

Allow about 5 hours in all. The work itself is quick, but both the chocolate layer and the cream filling must set properly in the cold before you turn out the mold.

What does it mean that the chocolate mixture is "swirled around" the mold?

Chocolate, milk, and half the gelatin are boiled together and poured into the mold. Then you tip and turn the mold so the mixture settles as an even layer along the inside, until it sets. The cream with vanilla and the rest of the gelatin (dissolved in ½ deciliter water) is then filled inside.

How much gelatin and chocolate should I use?

For 6 servings: 375 g chocolate, 20 g gelatin, ¼ liter milk, ¼ liter cream, 1½ teaspoons vanilla, and ½ deciliter water. The gelatin is split in two – half is boiled with the chocolate, the rest dissolved in the water and stirred into the cream.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 458.

Chocolate Bavarian Cream

Name: Chocolate Bavarian Cream
Prep time: 40 min
Cook time: 4 h 20 min
Total time: 5 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 375 g dark chocolate (as in the original; 125–150 g gives a lighter result); 20 g gelatin (half for the chocolate, half for the cream); 2.5 dl milk; 2.5 dl heavy cream; 1.5 tsp vanilla sugar (or seeds of ½ vanilla bean); 0.5 dl water (to dissolve the rest of the gelatin)

Chocolate Bavarian cream from Erken 1914, where chocolate, milk, and half the gelatin are boiled and swirled around the mold until it sets like a shell; the mold is then filled with vanilla-flavored whipped cream and the rest of the gelatin. Sets cold and is turned out onto a platter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 458 (falt i det fri)

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About the dish

The recipe begins at the bottom of page 458, while the method continues at the top of page 459. This is a "lined" Bavarian cream: a chocolate jelly is swirled around the mold so it sets like a shell, and the mold is filled inside with vanilla cream – a striking party dessert from the era before the refrigerator, when the mold was chilled on ice.

How to make it

1
Cook the chocolate jelly
Soak the gelatin. Bring the chocolate, milk, and half the gelatin to a boil together, stirring, until everything is smooth.
2
Line the mold
Pour the mixture into a cold, rinsed mold and turn/tip the mold around so the chocolate settles as an even layer along the sides and sets.
3
Make the cream
Whip the cream stiff and stir in the vanilla and the rest of the gelatin, dissolved in ½ dl warm water.
4
Fill the mold
Fill the cream into the chocolate-lined mold and smooth the surface.
5
Set and turn out
Chill until the cream is completely set, and turn it out onto a platter before serving.

Changes from the original

The quantity "375 g chocolate" follows the OCR text but is very generous; it is noted that 125–150 g dark chocolate gives a better result today. Gelatin in grams, deciliters kept. "Vanilla" is interpreted as vanilla sugar/vanilla bean.

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Kremfløte

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 458) → Modernised~88% of the text changedremovedadded

375 ~~gr. chokolade~~ g mørk sjokolade (som i originalen; 125–150 g gir et lettere resultat). 20 ~~gr.~~ g gelatin ~~¼ l. melk ¼ l. fløte 1½ teske vanilje~~ (halvparten til sjokoladen, halvparten til kremen). 2,5 dl melk. 2,5 dl kremfløte. 1,5 ts vaniljesukker (eller frø av ½ ~~del. vand Chokoladen,~~ vaniljestang). 0,5 dl vann (til å løse resten av gelatinen). Bløtlegg gelatinen. Kok sjokoladen, melken og halvparten av gelatinen ~~kokes sammen, heldes~~ opp sammen under omrøring til alt er glatt.. Hell blandingen i ~~formen~~ en kald, skylt form og ~~hvælves~~ vend/hvelv formen rundt ~~i denne, til det stivner. Fløten vispes til krem, irøres~~ slik at sjokoladen legger seg som et jevnt lag langs sidene og stivner.. Pisk fløten stiv og rør inn vaniljen og resten av gelatinen, ~~som er opløst~~ oppløst i ½ ~~del. vand. Kremen fyldes indeni formen. Hvælves, naar~~ dl varmt vann.. Fyll kremen inni den sjokoladekledde formen og jevn overflaten.. Sett kaldt til fromasjen er ~~stiv.~~ helt stiv, og hvelv den på fat før servering.

Note on Modernised

Mengdeangivelsen «375 gr. chokolade» følger OCR-teksten, men er svært rikelig; det er notert at 125–150 g mørk sjokolade gir et bedre resultat i dag. Gelatin i gram, desiliter beholdt. «Vanilje» er tolket som vaniljesukker/vaniljestang.

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Frequently asked questions

How long does the Bavarian cream take?: Allow about 5 hours in all. The work itself is quick, but both the chocolate layer and the cream filling must set properly in the cold before you turn out the mold.
What does it mean that the chocolate mixture is "swirled around" the mold?: Chocolate, milk, and half the gelatin are boiled together and poured into the mold. Then you tip and turn the mold so the mixture settles as an even layer along the inside, until it sets. The cream with vanilla and the rest of the gelatin (dissolved in ½ deciliter water) is then filled inside.
How much gelatin and chocolate should I use?: For 6 servings: 375 g chocolate, 20 g gelatin, ¼ liter milk, ¼ liter cream, 1½ teaspoons vanilla, and ½ deciliter water. The gelatin is split in two – half is boiled with the chocolate, the rest dissolved in the water and stirred into the cream.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 458.

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