Bavarian cream

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Bavarian cream with strawberries

Bavarian creme , also crème bavaroise, Bavarian creme or salted creme , is a cream made from milk , egg yolk , sugar and whipped cream that is bound with gelatine and normally flavored with vanilla . It is used to prepare cakes and desserts , for example the Charlotte Russian . Bavarian cream contains milk and cream in equal parts and is therefore classified as cream . How it relates to the state of Bavaria is unclear. However, there are indications that the recipe for the dish called "cream soup" in Bavarian was in the course of the marriage of the Bavarian Princess Elisabeth to the French King Charles VI. reached France at the end of the 14th century.

preparation

For preparation, the egg yolk and sugar are mixed well and then the warm milk is added, in which a vanilla pod has been extracted beforehand. The mixture is peeled off to the rose , that is, carefully heated without boiling until it sets. Then soaked gelatine is dissolved in the hot cream and cooled it until gelation starts (before cooling, the cream also happens to be). When the cream begins to gel , fold in the whipped cream.

After that, the cream has to cool down slowly and store for several hours so that it sets. At least 4–6 hours are necessary to develop a firm consistency, better 10–14 hours. The final strength of Bavarian cream can easily be influenced by the dosage of gelatine. How firm the cream should be depends on how you want to continue using it. If you want to topple it, you need, for example, a firmer cream than if you served it in a glass.

variants

The basic principle of a jelly with whipped cream underneath forms the starting point for a large variety of variations. By adding melted chocolate you get chocolate cream, with instant coffee mocha cream, with roasted and grated nuts nut cream (all these ingredients are added before folding in the cream). You can also use wine , must or fruit juice as a liquid instead of milk .

In the older literature in particular, “Bavarian cream” is understood as a generic term for all jellies with whipped cream underneath, without the milk or cream-based vanilla cream being particularly emphasized - for example in Carême 1815, later Rottenhöfer 1858 and Brunfaut 1891. Escoffier differentiates Still in 1907 equal rights between Bavaroise à la Crème as the basis for vanilla, nut, coffee, chocolate and other creams and Bavaroise aux Fruits based on various fruit purees. The idea of ​​“the” Bavarian cream, as it is presented in modern teaching and reference works, apparently had not yet developed at that time.

history

It is not known exactly when and by whom jelly and whipped cream were first combined to form Bavarian cream. The recipe and the name were first mentioned in writing by the famous French chef Marie-Antoine Carême , who in his Pâtissier royal parisien published in 1815 lists a total of 32 "fromages bavarois", including recipes with hazelnut , coffee , tea , caramel and vanilla , four "spring-like" variants with a floral scent and ten fruit-based creams with strawberries , raspberries , currants , etc. The Frenchman Louis Eustache Ude , who works and publishes in London, also names eight different recipes for "fromages à la glace" in his French Cook (1815) - in later editions he added the name: “fromages à la glace, or fromages bavarois”. What the recipes from Carême and Ude have in common is that none of them contain eggs.

Bavarian cream appeared in German cookbooks during the 19th century. As early as 1852, Christine Charlotte Riedl's Lindau cookbook mentions a “toppled vanilla cream” that perfectly corresponds to the modern understanding of a milk-based Bavaroise with egg yolk, plus variations with almonds , coffee, liqueur, chocolate, strawberries, raspberries and apricots . Johann Rottenhöfer then introduced a chapter in his influential cookbook 1858, which was often published later: "From the fallen cream-snow-crêmes - Des fromages ou crêmes Bavaroises" with twelve recipes with vanilla, orange blossom, hazelnuts, chocolate, maraschino , various fruits, etc. The 17th edition of Sophie Wilhelmine Scheibler's cookbook also contains numerous Bavaroises in 1866, while, for example, the 5th edition, published in 1823, knows neither the name nor the recipe.

As the binder is usually still in the older recipes isinglass called, sometimes hard-boiled calf's feet or rind and gelatin . Only recently, thanks to improved production methods, gelatine has established itself as a taste-neutral collagen for fine creams.

Web links

Commons : Bayerische Creme  - Collection of pictures, videos and audio files

Individual evidence

  1. ↑ a b c Friedrich Holtz u. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 , pp. 336 .
  2. ^ Süddeutsche de GmbH, Munich Germany: Singsong on the doorstep. Retrieved December 27, 2017 .
  3. ↑ a b c Günter Richter, Detlef Richter: Handbook of the kitchen. Professional working methods, organization, legal requirements . Matthaes, Stuttgart 2004, ISBN 3-87516-741-4 , p. 92-93 .
  4. ^ A b Marie-Antoine Carême: Le Pâtissier royal parisien . tape 2 . Dentu, Paris 1815, Septième partie, chap. VII-IX, pp. 114-126 ( Google Books ).
  5. ↑ a b Johann Rottenhöfer : New complete theoretical-practical instruction in the fine art of cooking with special consideration of the stately and middle-class cuisine . Braun & Schneider, Munich 1858, 76th section, 4th division, p. 721-726 ( Google Books ).
  6. ^ Gustav Brunfaut: Handbook of modern culinary art. Based on my own experience and using the best German and French sources . Mann, Berlin 1891, p. 536-541 ( Bavarian State Library ).
  7. ↑ Auguste Escoffier: culinary arts guide. A handbook and reference book of modern French cuisine and fine international cuisine . Authorized translation of the second French edition. Publishing house of the international association of cooks, Frankfurt 1910, p. 775–776 ( SLUB Dresden - French: Le guide culinaire. Aide mémoire de cuisine pratique . Translated by Adolf Anker, Alexander Mathis, Emil Blankenburg, MC Banzer).
  8. ^ Alan Davidson: The Oxford Companion to Food . Ed .: Tom Jaine. 2nd Edition. Oxford University Press, 2006, ISBN 978-0-19-280681-9 .
  9. ↑ Louis Eustache Ude: The French Cook; Or, the Art of Cookery Developed in all its Branches . 3. Edition. J. Ebers, London 1815, p. 448-451 ( Google Books ).
  10. ↑ Louis Eustache Ude: The French Cook; Or, the Art of Cookery Developed in all its Branches . 7th edition. J. Ebers, London 1822, p. 361-363 ( Google Books ).
  11. ↑ Christine Charlotte Riedl: Lindau Cookbook . Stettner, Lindau 1852, p. 458-461 ( Google Books ).
  12. ^ Sophie Wilhelmine Scheibler: General German cookbook for all stands . 17th edition. Amelang, Leipzig / Berlin 1866, XVIII. Section, Chapter II., P. 351-354 ( Google Books ).
  13. ^ Sophie Wilhelmine Scheibler: General German cookbook for middle class households . 5th edition. Amelang, Berlin 1823 ( Google Books ).