bavarian cream

[devlin]

A few years ago I had a bavarian cream to die for, but am having no luck replicating one that comes close.

Any advice? Recommended recipes?

Also, I'd like some variations on the theme, particularly with rum, chestnut, etc.

[reenicake]

super simple bavarian cream: take 1 pt heavy cream to soft peak. Bloom 6 leaves gelatin in booze of choice plus enough water if needed to equal 2 oz. Heat gently, then temper in 1 pt creme anglaise. Fold with whipped cream and mold.

Obviously using this template you can plug in anything (nut paste, chocolate, etc.) that can be used to flavor anglaise. My favorite is pistachio.

For fruit flavors, use 1 pt sweetened fruit puree exactly as above. This makes a nice fresh intensely colored bavarian if you use a berry puree, cassis or mango.

[bripastryguy]

reeni,

are you subbing out the anglaise for the fruit puree? if not then you do not have enough gelatin to set the bavarian