Bayerische Creme, literally translated as Bavarian cream, which is otherwise called Crème bavaroise or simply Bavarois is a classic dessert, a Swiss invention according to the French, but one that was included in the repertory of Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of "haute cuisine", for a particularly distinguished visiting Bavarian, such as a Wittelsbach.
Bavarian cream is similar to flour or cornstarch-thickened crème pâtissière but thickened with gelatin instead and flavoured with liqueur; it is lightened with whipped cream when on the edge of setting up, before being molded, for a true Bavarian cream is usually filled into a fluted mold, chilled until firm, then turned out onto a serving plate. By coating a chilled mold first with a fruit gelatin, a glazed effect can be produced and imperfections in the unmolding are disguised with strategically placed fluted piping of crème Chantilly.
It may be served with a fruit sauce or a raspberry or apricot purée or used to fill elaborate charlottes.
Though it does not pipe smoothly because of its gelatin, it could substitute at a pinch for crème pâtissière as a filling for doughnuts. The American "Bavarian Cream doughnuts" are actually filled with a version of a crème pâtissière, causing local linguistic confusion.
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Bavarian cream, en.wikipedia.org
Bavarian Cream, www.foodnetwork.com
Bayerische Creme, de.wikipedia.org