Bavarian cream with strawberries

Strawberry Cream Bavarorese

This recipe for Strawberry Cream Bavarians is the perfect combination of a soft pastry and a delicious creamy custard that brings a touch of freshness and sweetness. It's an elegant dessert, ideal for a variety of occasions, but also for when you want to treat yourself to something special at home. Let the culinary journey begin!

Preparation time: 30 minutes
Baking time: 15 minutes
Cooling time: 3 hours
Total: 3 hours 45 minutes
Number of servings: 8

Ingredients

For the crust:
- 3 yolks
- 40 g fine sugar
- 4 egg whites
- 70 g fine sugar
- 15 g cocoa
- 20 g starch

For the cream
- 300 g fresh strawberries
- 300 g sugar
- 20 g vodka (optional but recommended for extra flavor)
- 20 g gelatine
- 300 ml whipped cream

For the icing
- 100 g strawberries
- 35 g sugar
- 60 ml water
- 7 g gelatine

Recipe history

Bavarese is a classic dessert that originated in European cuisine and has evolved over the centuries. It is known for its airy and creamy texture, due to the amalgamation of gelatin and whipped cream. Strawberries, a common ingredient in this dessert, are flavorful and full of vitamins, adding a touch of freshness. This recipe combines tradition with a modern ingredient, strawberries, to create a truly special dessert.

Step by step: making Strawberry Cream Bavarians

Making the filling

1. Beat the egg whites: In a large bowl, use a mixer to beat the egg whites with 70 g of fine sugar. Continue mixing until the mixture becomes silky and holds its shape - this is a sign that the egg whites are well beaten.

2. Beat the egg yolks: In a separate bowl, beat the egg yolks with 40 g of fine sugar until they are light in color and double in volume.

3. Combine the mixture: Using a spatula, carefully fold the beaten egg whites into the yolks, taking care not to remove any air from the mixture. Then add the starch mixed with the cocoa and mix gently.

4. Bake the cake: Coat a baking tray with butter and flour, then pour in the mixture. Bake in the preheated oven at 180°C for 15 minutes. Check if the cake is done using the toothpick method - if it comes out clean, it's perfect.

5. Cool the cake: After baking, remove the cake from the oven and cool completely on a wire rack.

Making the Bavarian cream

1. Prepare the strawberries: Wash the strawberries well and cut them in halves. Blend them in a blender with 300 g sugar and vodka until smooth.

2. Strain: Use a sieve to strain the mixture, separating the juice from the strawberry pulp.

3. Prepare gelatin: In a small bowl, hydrate gelatin in cold water according to package directions.

4. Heat the mixture: In a small saucepan, heat half of the strawberry juice over low heat. Add the hydrated gelatine and stir well until completely dissolved.

5. Chill and combine: Remove saucepan from heat, add remaining strawberry juice and stir. Allow the mixture to cool completely.

6. Add the whipped cream: Whip the cream until stiff and carefully fold it into the cooled strawberry mixture. Be sure to stir gently to keep the airy texture of the cream.

Making the strawberry glaze

1. Prepare the glaze: In a saucepan, combine 60 ml water with 35 g sugar. Add the chopped strawberries and stir well. Heat the mixture over low heat, stirring continuously, until thickened.

2. Strain the glaze: Put the mixture through a sieve to separate the strawberries from the syrup.

3. Add the gelatine: Return the syrup to the heat, add the hydrated gelatine and stir until completely dissolved. Allow to cool slightly.

Assembly

1. Prepare the tray: Place the cooled countertop back in the pan you baked it in, being careful to use parchment paper to prevent sticking.

2. Add the cream: Pour the strawberry custard over the top of the pastry, smoothing it evenly with a spatula.

3. Add the glaze: When the glaze has cooled, carefully pour it over the strawberry cream, making sure it covers the entire surface.

4. Final chilling: Refrigerate for about 3 hours, or until the custard has completely set.

5. Serve: At the end, garnish with whipped cream and a few fresh strawberries for an elegant look.

Useful tips and tips

- Choose well ripe strawberries: The quality of strawberries is essential for a delicious dessert. Choose ripe strawberries with intense color and a strong fragrance.

- Gelatin: Be sure to follow the instructions to moisturize the gelatin properly, otherwise the cream will not have the desired consistency.

- Variations: You can experiment with other fruits, such as raspberries or blackberries, to create different variations of this recipe.

Calories and nutritional benefits

This recipe for Strawberry Cream Bavarians contains about 250 calories per serving, making it a lighter option for a dessert compared to others that are higher in fat. Strawberries are rich in vitamin C, antioxidants and fiber, making them beneficial for health.

Frequently Asked Questions

1. Can I use other fruits?
Yes, you can adapt the recipe by using other berries or tropical fruits, but be sure to adjust the sugar amounts according to their sweetness.

2. How do I store the dessert?
Bavarorese keeps well in the refrigerator for 2-3 days. Make sure it is covered to prevent absorption of odors.

3. Is it possible to make the recipe without alcohol?
Absolutely! Vodka is optional and can be omitted without affecting the final result.

Savor this delicious Strawberry Cream Bavarian Strawberry Bavarian with a cup of flavored tea or a glass of sparkling wine for the ultimate culinary experience. Enjoy!

 Ingredients: Dough: 3 egg yolks, 40g fine sugar, 4 egg whites, 70g fine sugar, 15g cocoa, 20g starch. Cream: 300g strawberries, 300g sugar, 20g vodka - optional, 20g gelatin, 300ml whipped cream. Glaze: 100g strawberries, 35g sugar, 60ml water, 7g gelatin.