Bavarian cream or Crème bavaroise is a classical dessert named after Bavaria, Germany. A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. ... The Free State of Bavaria (German: Freistaat Bayern), with an area of 70,553 km² (27,241 square miles) and 12. ...
Bavarian cream is based on the Crème anglaise (a cream of egg yolk, sugar, and milk, whipped in a hot water bath), which is bound with gelatine, and whipped cream is added. Crème anglaise. ... An egg yolk surrounding by the egg white. ... Gelatin (also gelatine) is a translucent brittle solid, colorless or slightly yellow, nearly tasteless and odorless, that is created by prolonged boiling of animal connective tissue. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ...
Bavarian cream can be used ad the basis for other creams, or served as a dessert itself.
Bavariancream was originally a French (or German?) cold dessert of egg custard stiffened with gelatin, mixed with whipped cream (sometimes with fruit purée or other flavors), then set in a mold, or used as a filling for cakes and pastries.
No one is sure about the origin of Bavariancream, but during the late 17th and early 18th centuries many French chefs worked at the court of the Wittelsbach Princes (a German family that ruled Bavaria from the 12th century to 1918).
So - in summary, the most likely origin is that the French chefs working for the Bavarian rulers (the Wittelsbachs) learned something either the same or very similar while working in Bavaria, and when they returned to France continued to make it, and called it Crème Bavaroise (BavarianCream).
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