National Bavarian Cream Pie Day
Love pie? This is the day for pie lovers. National Bavarian Cream Pie Day is celebrated on this day. It’s a day that celebrates the invention of Bavarian Cream and how it became a popular dessert alongside tiramisu or baklava. Learn more about the history of Bavarian cream and how it evolved into what it is today.
Bavarian cream has been around since at least the middle of the ages. Bavarian cream is thought to have originated in the 17th and18th centuries when French chefs prepared it for the Wittelsbach Princes, a German family who ruled Bavaria between the 12th century and 1918.
Marie-Antonie Careme was a French chef who created the “high art of French cooking” and was one of the first celebrities chefs in Europe. Bavarian cream is believed to be his invention. Bavarian cream pie was created in the 19th century.
Bavarian cream was revolutionary because it required a seal to keep it from leaking. It is usually served with a dessert, such as a fruit puree or sauce, because it contains heavy cream and whipping cr√®me.
Bavarian cream pie became very popular in the 1900s after instant pudding and custard mixtures made it easier to make these desserts. Bavarian cream pies have been used to create many other variations, such as a Boston cream pie or a coconut cream pie.
Bavarian cream is a delicious and delicate flavor that can be combined with other flavors like vanilla, chocolate, and banana. Why not make a Bavarian creampie?
Here’s a great recipe for Bavarian cream pie that you can make at home. First, dissolve 1 1/2 ounces gelatin in cold water. Reduce the milk to 1/2 cup. Mix together 9 tablespoons sugar and 1/4 cup cornstarch in a bowl. Mix in 2 eggs.
Next, add the softened gelatine and milk. Stir well. The custard should be cooked in a double boiler with hot water until it thickens. Add 3/4 cup of ice-cream to the custard once it has thickened. Let the custard cool.
After it has cooled, add 1 teaspoon vanilla to the mixture. Next, whip 2 cups whipping cream into a stiff whipping cream, and fold it in the custard. It should be poured into a pie crust and allowed to cool in the refrigerator. Enjoy your delicious creation when it is ready!