Authentic home cooking from France, with US measurements. Originally published on Cookpad France as Crème bavaroise
Bavarian Cream
This is the cream I use in desserts like charlotte cake.
Open in Cookpad AppSteps
- 1
Before cooling your custard sauce, add the gelatin that you have previously bloomed in cold water.
- 2
Cool your custard sauce with plastic wrap directly on the surface until it reaches 68°F (20°C).
- 3
Whip the heavy cream. Gently fold the custard sauce into the whipped cream using a spatula or whisk.
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https://cookpad.wasmer.app/us/recipes/11109943
