Bavarois (Bavarian cream) is one of the foundation preparations of French classical pâtisserie — a crème anglaise set with gelatin and lightened with whipped cream, used as the filling for charlottes, bombes, and entremets. Friberg's documentation establishes the precise gelatin ratio for different applications and the timing window for incorporating the whipped cream.
A crème anglaise (egg yolk, sugar, milk/cream custard) set with gelatin and folded with whipped cream — producing a light, mousse-like set that is firmer than mousse (can be unmoulded) but softer than panna cotta (yields to a spoon without resistance).
- Gelatin ratio: 1.5–2% by weight of total mixture for a firm-enough-to-unmould set; 1% for a softer set used directly in cups [VERIFY percentages] - The crème anglaise must cool to 20–25°C before the whipped cream is folded in — too warm and the cream deflates; too cold and the gelatin begins to set before the cream is incorporated [VERIFY temperature] - Whipped cream must be to medium peak — soft peak produces insufficient structure; stiff peak tears the custard during folding and produces a lumpy texture - The fold: one-third of the cream stirred in aggressively to loosen the custard, remaining two-thirds folded gently. Same principle as soufflé — sacrificial fold first, gentle fold after - Mould temperature: pour into a lightly oiled mould and refrigerate for minimum 4 hours. The gelatin sets progressively during this time [VERIFY] Decisive moment: The fold of the cream — the window when the custard is cool enough to hold the cream but warm enough to flow. Too late and the custard has set around the edges; the cream folds in unevenly.
ELIZABETH DAVID + BO FRIBERG PROFESSIONAL PASTRY