Nostalgia at its best: a real Bavarian cream

Forget the gelatinous fur version served in many restaurants, Ines Shilat Yanai returns the honor to the Bavarian cream - a perfect dessert in its simplicity, lightness, cold texture and chocolate syrup with the nuts that together create a delightful bite

Ines Shilat Yanai

03/07/2020

Friday, 03 July 2020, 07:45

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Homemade, creamy and cool version.

Bavarian cream (Photo: Alon Mesika)

There are desserts that will always have a place of honor, no matter how many years pass - Bavarian cream is definitely one of them.

Ever since childhood, on weekend trips in the Galilee to every restaurant we sat in, the Bavarian dessert has always been the sweet part at the end of the meal.

Perfect in its simplicity, lightness, cold texture and chocolate syrup with the nuts made together in Bismang.

Over the years, the Bavarian cream has often given a bad name, when served in restaurants as a fur dessert or with an instant gelatinous texture.

If this is your experience from the nostalgic dessert, it's time to make a repair and make a homemade, creamy and cool version that is perfect for summer.

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To the full article

Bavarian cream

Recipe By: Ines Shilat Yanai, Walla!

Food

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• 30 minutes work

• Medium difficulty

• Rectangular pattern 20X30 cm

• French

• vegetarian

• Recipes for Shavuot

• milky

• desserts

• kosher

Real Bavarian cream

Ingredients

• • 5 egg yolks

  • 30 g gelatin

  • 1 teaspoon vanilla extract

  • 2 cups milk (600 ml)

  • 1 pack 38% sweet cream (250 ml)

  • ¾ Cup sugar (150 g)

• For coating

  • Chocolate syrup (can be prepared yourself - instructions at the end of the recipe)

  • 50 grams of chopped walnuts

• For the conversion table, click here>

Preparation

How to make Bavarian cream?

• 1 Beat egg yolks, sugar and vanilla well until fluffy.

• 2 In a deep saucepan heat the milk.

• 3 Take as a ladle from the hot milk, pour into the bowl of yolks and stir quickly to equalize temperatures (if we do this all at once the yolks will cook).

• 4 After adjusting the temperature, the entire contents of the bowl can be poured into the milk pot, stirring constantly so that no lumps form.

  Stir with a whisk until the mixture thickens slightly and remove from the heat.

• 5 Place the gelatin in a bowl or cup with 3 tablespoons of water and wait 5 minutes until liquid is absorbed then heat it for about 30 seconds in the microwave until it becomes liquid.

• 6 Pour the liquid gelatin into the warm mixture in the pot while stirring.

  Cool at room temperature for about 20 minutes.

• 7 Whip the sweet cream into a soft whipped cream and fold into the mixture until a homogeneous mass.

• Transfer to a rectangular pan and keep wrapped in cling film in the refrigerator to set for a few hours, before serving.

• 9 Serve with chocolate syrup and chopped nuts.

  Those who want to make chocolate syrup themselves can melt 100 grams of dark chocolate in 100 ml of hot sweet cream and mix well until a ganache is obtained.

• Tip:

  You can line the bottom of the mold with milk-soaked fiber.

  Delightful bite (Photo: Alon Mesika)

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Tags

• Bavaria

• Dessert

• recipe