Strawberry Bavarian Cream : Crème Fraisalia : Lesson 7 : Part 3 : LCB at Home

By now we know all about Crème Anglaise... which we then enhance with gelatin and whipping cream to make Bavarian Cream. Today we enhance it further, albeit with a minor change, adding strawberry purée to the crème anglaise before adding the whipping cream. Oh, some Kirsch too so that's not a bad thing at all either.

fresa tart 210520081295

Thinking about it... I've got a quick version of the recipe... mix almost set Strawberry Jello with a bucket of Cool Whip. Okay, maybe not - but it's sort of the same idea.

Crème Fraisalia : Strawberry Bavarian Cream

Serves: 8


  • 3 1/2 Cups crème anglaise
    • 2 C milk
    • 1 t vanilla extract
    • 4 egg yolks
    • 1 C sugar (that's quite a lot)
  • gelatin

  • 250 gr strawberries, puréed [1/2 #]
  • 1 T lemon juice
  • 2 T kirsch

  • 1 C whipping cream


We're going over the instructions quite lightly since we've done practically the same thing a few times before (see: Bavarian Cream from last week)

  1. Make the crème anglais [vanilla custard sauce]
  2. Mix the dissolved gelatin into the warm crème anglais
  3. Let it set for a while
  4. Meanwhile...make a strawberry purèe with the lemon juice and kirsch in a food processor
  5. When the crème is almost set
    • whip some cream
  6. Add strawberry mix then whipping cream to the crème angalise
  7. Pour into a wetted mold and stick into the fridge for 3 hours or so


  1. You'll notice that the proportions of the crème anglaise are different for each recipe that uses it. I don't know why.
  2. Using a wet mold helps to ease the unmolding later (dip the mold into warm water to release the dessert)
  3. Used a 23cm [9"] cake tin as a mold.

Here's a table about Crème Anglaise (equalized to 2 cups milk [assuming we're talking about whole milk as the default]):

Sugar (cups) Yolks Milk (cups)
Larousse 2/3 5 2
La Varenne 1/4 5 2
Lesson 7 1 4 2
Lesson 6 (doubled) 1 6 2
Lesson 5 1/3 4 2
Bon Appétit March '99 2/3 6 2 (half & half)
Bon Appétit Feb '98 1/3 6 2 (half milk,
half full cream)
plus flavoring.

The bottom one, Bon Appetit 2/98, is the most cream & eggs and least sugar proportions - - I'd take that one and reduce the sugar to 1/4 Cup and it sounds like a winner. Or maybe... use whole/full cream? Or would that be too too rich?

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