Bavarian cream

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Bavarian cream , crÃÆ'¨me bavaroise or just bavarois is a dessert made up of milk thinned with eggs and gelatin or isinglass, where whipped cream is folded. This mixture is arranged in cold mold and not formed for presentation. Previous versions, sometimes called fromage bavarois , do not include eggs.

Video Bavarian cream

History

Bavarian cream is a classic dessert included in Marie-Antoine CarÃÆ'ªme's repertoire chef, which is sometimes credited with it. Named at the beginning of the 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for special visiting Bavarians, such as Wittelsbach.

The true Bavarian cream first appeared in the United States in Cooking Cookbook School in Boston, by D. A. Lincoln, 1884, and by Fannie Merritt Farmer, 1896. Fannie Farmer Cookbook offers "Bavarian Cream".

Maps Bavarian cream

Preparation and presentation

Bavarian cream is lightened with whipped cream when on the edges of the setting and before printing; Real bavarian cream is usually stuffed into a fluted mold, cooled to hard, then turned into a serving dish. By coating the first cold mold with a fruit gelatin, a glass effect can be produced. The imperfections in unmolding are disguised with strategically placed pipelines of "crÃÆ'¨me chantilly". In the United States, it is common to serve Bavarian Cream directly from a bowl that has been cooled, similar to a French mousse. In this informal presentation, Escoffier recommends a bavarian cream made in "a plate of thick timbale or silver which is then surrounded with crushed ice".

These can be served with a fruit sauce or raspberry or apricot purà © or used to fill the complicated charlottes.

Although not easily clogged because of its gelatin, it can replace pastry cream as stuffing for donuts. American "Bavarian Cream Donuts" is filled with a version of crÃÆ'¨me pÃÆ' Â ¢ tissiÃÆ'¨re (pastry cream), not true bavarois .

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See also

• A custard dessert list, mostly using eggs instead of gelatin
• Panna cotta, made with gelatin but not eggs or whipped cream

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Note

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External links

• The Food Timeline: French creme

Source of the article : Wikipedia