[6] One contemporary French recipe for "bavarois" is a savory preparation with a neufchâtel-type cheese and leeks, and is not a sweet dessert.

[8] In the United States, Bavarian creams first appeared in Boston Cooking School books by D. A. Lincoln in 1884,[9] and by Fannie Farmer in 1896.

In the United States, it is common to serve Bavarian Cream directly from the bowl it has been chilled in, similar to a French mousse.

In this informal presentation, Escoffier recommended the bavarian cream be made in a "timbale or deep silver dish which is then surrounded with crushed ice".

[15] This cold preparation eliminated the need for cooking the more typical egg-based custard commonly found in recipes requiring more complex skills.