“When I’m having a bad day and want to cheer myself up, Bavarian cream is a delicious and nostalgic boost of encouragement,” says Zion Barnes, the executive chef at Ha’achim in Tel Aviv. Bavarian cream became a permanent feature on the restaurant’s menu when it moved to its new location at Beit Ziyonei America (ZOA), and has since become one of their best-selling desserts — even outpacing the restaurant’s famous malabi. “Our dessert is a classic Bavarian cream paired with a chocolate and black coffee sauce instead of the classic chocolate sauce,” Zion explains. “At the restaurant we are constantly playing with the toppings according to the season. Currently the dessert is served with strawberries.” If you have leftover chocolate-coffee sauce, not to worry. It’s an excellent topping for ice cream.
The separate components of this recipe can be made a day in advance. Wait to assemble the final dish until just before serving.
Asif asked chefs around the country for their modern interpretation of the nostalgic Bavarian cream dessert that was popular in Israel in the 1980s. Explore all of the recipes here.
- For the Bavarian cream:
- ¾ cup (180 ml) full-fat milk
- ¾ cup (180 ml) heavy cream
- 1 teaspoon (5 grams) quality vanilla paste
- ½ cup (100 grams) sugar
- 1 teaspoon (5 grams) gelatin powder
- 2 tablespoons (30 ml) cold water
- 4 egg yolks
- 1 cup (250ml) heavy cream
- For the chocolate-coffee sauce:
- ¾ cup (70 grams) sugar
- 3 teaspoons (25 grams) glucose or light corn syrup
- ½ teaspoon (2 grams) salt
- ⅓ cup + 2 tablespoons (100ml) water
- 3 tablespoons (60 grams) heavy cream
- 3 tablespoons (30 grams) cocoa
- 2 tablespoons (20 grams) black coffee
- To serve (optional):
- Roasted coconut chips
- Fresh strawberries, stems removed and halved
- Prepare the Bavarian cream: Place the milk, heavy cream, vanilla paste and sugar in a small pot and bring to a boil. Mix the gelatin and water in a small bowl and refrigerate for 10 minutes, until the gelatin has fully dissolved in the water.
- Prepare a bowl with ice water, and place another bowl with a sieve on top.
- Beat the egg yolks in a clean bowl. Gradually and while continuously stirring, pour the warm milk mixture to the yolks. Return the mixture to the pot and cook over a medium-low heat until the cream thickens, stirring continuously (it’s best to use a spatula that can reach all parts of the pot). The mixture is thick enough when running a finger on its surface leaves a “path.” (You can test this by coating the back of a spoon with the mixture and running your finger across it, if it leaves a path behind, it is ready.) Remove immediately from the heat, add the gelatin water and mix well.
- Strain the mixture through a sieve into the clean bowl set above the ice bowl and let stand for 20-25 minutes, occasionally stirring.
- Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Start whipping at a slow speed, gradually increasing until the cream reaches soft peaks.
- Fold the whipped cream into the cool cream, pour into a pan and refrigerate until fully set, about 6 hours.
- Prepare the chocolate sauce: Place the sugar, glucose or corn syrup, salt and water in a small pot and cook over a low heat to a gentle simmer. Carefully add the cream and cocoa and mix to a smooth sauce. Cook until the sauce thickens slightly. Remove from the heat, add the black coffee and mix well. Cool for 30 minutes then strain through a sieve into a bowl. Refrigerate.
- Assemble and serve: Place large spoonfuls of Bavarian cream in deep bowls and drizzle the chocolate-coffee sauce on top. Sprinkle with roasted coconut chips and/or strawberries.