Bavarian Cream, or bavarois, is a cold dairy dessert. It is made by whisking an English custard of milk and eggs with gelatin and fresh whipped cream. The mixture is chilled in a mold and then unmolded for service.
In earlier works, see Carême (XXX-date), this dish is called fromage bavarois. According to Larousse (1961), the solid Bavarian Cream is not to be confused with liquid bavaroise, which was once known as crème bavaroise.
Note that American "Bavarian Cream donuts" are not truly filled with Bavarian cream, which is too firm to fill pastry smoothly; these pastries are actually filled with crème pâtissière.