{"id":3413,"date":"2014-04-13T20:16:13","date_gmt":"2014-04-13T18:16:13","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3413"},"modified":"2014-04-13T20:21:08","modified_gmt":"2014-04-13T18:21:08","slug":"recipe-bavarian-cream","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/uncategorized\/recipe-bavarian-cream","title":{"rendered":"Recipe: Bavarian cream"},"content":{"rendered":"

Halfway between pastry cream and cr\u00e8me anglaise, here is the Bavarian cream<\/strong>.<\/p>\n

\"Recipe---Bavarian-cream---07\"<\/a><\/p>\n

This cream comes directly from… France!<\/strong> (Or maybe Russia… Pastry history is vague, but one thing it’s certain: it doesn’t come from German Bavaria.) \ud83d\ude42<\/p>\n

French chef Car\u00eame<\/strong> is usually credited for inventing<\/strong> this cream, probably for a Bavarian client.<\/p>\n

A Bavarian cream<\/strong> is nothing more than a custard sauce with gelatin and whipped cream<\/strong>. It is often used as a cake filling<\/strong> but I think it is also very good as a standalone dessert<\/strong>, especially when served with red fruits.<\/p>\n

\"Recipe---Bavarian-cream---04\"<\/a><\/p>\n

It is traditionally flavoured with vanilla<\/strong>, but, like for pastry cream and custard sauces, you can add any flavouring you want (e.g. chocolate, spirits, spices…).<\/p>\n

Here are a couple of delicate steps<\/strong> in this recipe:<\/p>\n