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Bavarian cream
Bavarian cream, Crème bavaroise or simply Bavarois〔''Bavarois'' is masculine because it stands for ''fromage Bavarois'': compare the ''coeur à la crème'' made with mascarpone.〕 is a dessert similar to pastry cream but thickened with gelatin or isinglass〔 See Louis Eustache Ude's ''The French Cook'', translated into English and published in London, 1828. Reprint (Arco Publishing:New York) 1978 p. 360f〕 instead of flour or cornstarch, and sometimes flavoured with liqueur. It is not to be confused with crème anglaise, which is a custard sauce thickened with egg.
==History==
Bavarian cream is a classic dessert that was included in the repertoire of chef 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. Escoffier declared that ''Bavarois'' would be more properly ''Moscovite'', owing to its preparation, in the days before mechanical refrigeration, by being made in a "hermetically sealed" mold that was plunged into salted, crushed ice to set—hence "Muscovite".
True Bavarian creams first appeared in the U.S. in Boston Cooking School cookbooks, by Mrs D.A. Lincoln, 1884, and by Fannie Merritt Farmer, 1896. ''The Fannie Farmer Cookbook'' offers a "Bavarian Cream".
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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