how to freeze bavarian cream ?

Discussion in 'Professional Chefs' started by soesje, Feb 22, 2014.

  1. soesje

    soesje

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    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)?
     
    Last edited: Feb 22, 2014
  2. flipflopgirl

    flipflopgirl

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    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
     
    Last edited: Feb 22, 2014
  3. soesje

    soesje

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    of course you can freeze cream.

    think icecream. parfait.

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

    chefross

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    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.
     
  5. flipflopgirl

    flipflopgirl

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    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
     
    Last edited: Feb 23, 2014
  6. kuan

    kuan Moderator Staff Member

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    Forget thawing.  Just serve a frozen souffle.  :D