The Bavarian cream pie, which is sometimes just named Bavarian cream, is not really a pie and it probably isn't from Bavaria either. It is similar to cream, but actually has more in common with custard.
This is a sweet dessert that is believed to have been created in the early 19th century by Parisian chef Marie-Antoine Carême, an exponent of grande cuisine and believed to be one of the first ever international celebrity chefs. The latter being a quite impressive feat, predating television chefs by more than a little. It is named either after the German region of Bavaria, or to honour a visiting Bavarian notable.
Bavarian cream is a pastry cream that has been thickened with either isinglass or gelatin and then flavoured with liqueur. Whipped cream is added, and then the mix is used to fill a fluted mould, chilled, and then turned out when ready to eat. It is often served with fruit or fruit sauces.
No comments:
Post a Comment