Bavarian Entremet

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This exquisite delicacy, also known as crème bavaroise or bavarois, combines the smoothness of crème anglaise with the lightness of whipped cream. A rich custard base infused with vanilla and velvety whipped cream creating a harmonious symphony of flavors and textures. This classic dessert has been a favorite for generations. In addition, Bavarian cream makes excellent base for charlotte alike cakes.

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The mother of all cakes

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Crème Anglaise

For the crème anglaise making process: click here.

Raspberry Punch

In a saucepan, bring water, sugar and vanilla to a boil and cook for 2 minutes. Add liquor. Cool to room temperature before using it.

Bavarian Cream

Soak gelatin in cold water to soften for about 10 minutes; drain and set aside.
Cook crème Anglaise to 185ºF/85ºC. Remove from the heat, and incorporate the bloomed gelatin.
Cook crème Anglaise on ice bath.
Beat chilled heavy cream to medium-soft peaks.
Before adding the whipped cream, rewarm custard to 86ºF/30ºC. Incorporate the whipped cream with the whisk.
Bavarian cream base is liquid when prepared, but it's the chilling process that allows it to set into its characteristic smooth, spoonable texture as the gelatin solidifies.

Montage in Cake Ring

Trim sponge disks a bit narrower in diameter than the cake ring. Line cake ring with cake collar and place it onto a flat tray lined with parchment.
Moisten sponge with some of the raspberry punch. Fill ½ full with bavarian cream. Freeze the cake for 30 minutes.
Add the second sponge.
Moisten with some raspberry punch.
Fill with more bavarian cream up to the top. Freeze cake overnight or for up to 3 months.
Demold frozen cake, and place it onto a cake board. Remove cake collar.

Decorate Bavarian

Decorate bavarian with red fruit Chantilly.
Let cake thaw in the refrigerator for 6 hours at least before eating.

Montage in Silicone Mold

Building a cake upside down when using a silicone mold is a standard technique to ensure a flawless final presentation. Fill silicone mold with bavarian cream first, and so almost to the top.
Enclose mousse with one sponge, and moisten it with punch. Freeze cake overnight, and demold. Glaze it with warm neutral glaze if desired.

Storage

Refrigerate Bavarian entremet for up to 48 hours.

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