National Bavarian Cream Pie Day 🥧

There’s a rumbling in our tummies, and it’s all thanks to the delicious Bavarian cream. Also called crème bavaroise, this tasty dessert made its grand entrance in the early 19th century, and has been filling bellies ever since. A French celebrity chef called Marie-Antoine Carême is credited for perfecting Bavarian cream. He created the high art of French cooking and established many of the French cooking techniques still used today. The concept and creation of the cream itself are said to have been around since the 17th century when French chefs cooked for the House of Wittelsbach — a German royal family that ruled Bavaria from the 12th century until 1918. Bavarian cream is a custard made with heavy cream and whipping cream and coated with gelatin that enables the cream to set more firmly in molds. It allows a variety of flavors, numerous recipes, and is mostly used as a dessert alongside a fruit puree or a fruit sauce. Bavarian cream became popular after the 1900s when instant pudding and custard mixes helped advance the process of making these kinds of desserts. True Bavarian creams first appeared in the United States in Boston Cooking School cookbooks in 1884, and “The Fannie Farmer Cookbook” in 1896. With so many flavors and recipes to choose from, today is the best opportunity to enjoy the delicious creamy goodness that is the Bavarian cream pie.