This rich and delectable dessert is possible, thanks to the French chef, Marie-Antione Carême.
In the early 19th century, Carême established many of the French cooking techniques still used today. He’s even given credit for abolishing some practices from his kitchens.
One dessert Carême receives credit for includes the creation of Bavarian cream. Perhaps he didn’t create it but perfected this gelatin-based pastry cream. Initially, gourmet restaurants and luxury hotels served Bavarian cream pie in France in the early 19th century.
And, we share a recipe: