See also: Bavarian Cream History & Facts
BAVARIAN CREAM (Bavarois à la Crème)
Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (1988 ed.)
Chill 3.5 dl (12 fl oz, 1 1/2 cups) double (heavy) cream and 75 ml (3 fl oz. 1/3 cup) milk in the refrigerator. Soak 15—20 g (1/2 - 3/4 oz, 2-3 envelopes) gelatine in 3 tablespoons cold water. Boil 6 dl (1 pint, 2 1/2 cups) milk and a vanilla pod (vanilla bean). Work 8 egg yolks, 125 g (4 oz, 1/2 cup) caster (superfine) sugar, and a pinch of salt together, and when the mixture is smooth, blend in the milk (from which the vanilla pod (vanilla bean) has been removed). Then add the gelatine and mix well. Stir continuously over a gentle heat until the mixture coats the back of a spoon. It is important not to allow the mixture to boil. Pour into a bowl and allow to cool, then refrigerate until custard is cold and just beginning to thicken.
Whip together the chilled cream and cold milk. As soon as it begins to thicken, add 50 g (2 oz, 4 tablespoons) caster (superfine) sugar, then add to the cooled mixture. Brush the inside of a Bavarian cream (or soufflé or savarin) mold with oil, preferably almond oil. Fill to the brim with the Bavarian cream mixture. Cover with buttered paper and refrigerate until firmly set. To loosen the cream, dip the bottom of the mold in hot water, place a serving dish on top of the mold, and quickly turn them over together.
A Bavarian cream may alternatively be flavored with coffee (add 2 tablespoons instant coffee to the milk instead of the vanilla pod), with chocolate (add 100 g (4 oz) melted cooking chocolate to the milk), with lemon or orange (add the juice of 2 lemons or oranges), with liqueur (add approximately 2 teaspoons), with praline, etc.
BAVARIAN CREAM - CREME BAVAROISE
1 1/2 cups heavy cream
3 (1/4-ounce) envelopes unflavored gelatin
2/3 cups cold water
6 egg yolks
2/3 cup sugar
2 cups milk
2 vanilla beans, slit and scraped or 1 tablespoon vanilla extract
Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
Soak the gelatin in cold water for 10 minutes.
Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
Pour the milk into a medium saucepan. If using vanilla bean, slit them open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the creme is cooked.
Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
Remove the bean from the milk and reheat the milk mixture. Set aside.
Whisk the eggs and sugar together until thickened and a pale yellow color.
Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.)
Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken.
Fold in the whipped cream. Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.