or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › how to freeze bavarian cream ?
New Posts  All Forums:Forum Nav:

how to freeze bavarian cream ?

post #1 of 6
Thread Starter 

I have my own bavarian cream recipe and usually I pour it in molds to set and then on the plate.

what if I wanted to freeze them.

I was thinking silicon molds and then take out and thaw. (or cut pvc pipe and line with foil)

how long would that keep (in freezer and after thawing)?

post #2 of 6

My initial answer was (in my pastry chef voice) NO YOU CAN NOT FREEZE ZE CREAM!

I stopped and thought about all of the new ingredients and recipes that are changing the rules so went on a search.

Results in a nutshell.... nononono and yes if you freeze it (in a silicone mold) before it is set and thaw in the fridge.

How long?

IDK.

Try and let me know.

 

mimi

post #3 of 6
Thread Starter 

of course you can freeze cream.

think icecream. parfait.

so why wouldn't it be possible with bavarian cream...

post #4 of 6
Quote:
Originally Posted by Soesje View Post
 

of course you can freeze cream.

think icecream. parfait.

so why wouldn't it be possible with bavarian cream...


Because when it thaws all those ice crystals melt and cause the cream to water down and sometimes, it even curdles.

Been there and done that.

post #5 of 6
Me too Ross.
I did see a few recipes with added chemicals using unfamiliar (to me anyways) techniques and they claim sucess.
I imagine it could work but to what end?
Is it still the creamy velvety bavarian that I know and love?

mimi
post #6 of 6

Forget thawing.  Just serve a frozen souffle.  :D

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › how to freeze bavarian cream ?