Home Party Dessert Recipe: Bavarois recipes

Home Party Dessert Recipe

6/11/2007

Bavarois recipes

What is Bavarois?

According to "Pastry Chef's Companion",

It is the French word for "Barvarian Cream".

Barvarian Cream is a classic French chilled custard dessert of creme anglaise, flavoring, whipped cream, and gelatin. This creamy mixture is set in a mold or used as a filling for cakes such as charlottes.

"The Joy of Cooking" also adds the following explanation.

If Barvarian puddings are to be unmolded, chill them 12 hours or more. Barvarians are often called "Cold Souffles". If very heavy in egg and cream content, they may be frozen for a few days.

Vanilla & Coffee Bavarois

¶ 6/11/2007 03:32:00 PM

Comments: Post a Comment

Subscribe to Post Comments [Atom]

<< Home

A collection of exquisite recipe of desserts.

Name: Sophie

Location: Seattle, WA, United States

Love to bake.

View my complete profile

categories

Archives

2006/12 / 2007/01 / 2007/02 / 2007/03 / 2007/04 / 2007/05 / 2007/06 / 2007/07 / 2007/08 / 2007/09 / 2007/10 / 2007/11 / 2007/12 / 2008/01 / 2008/02 / 2008/03 / 2008/04 / 2008/05 / 2008/06 / 2008/07 / 2008/08 / 2008/09 / 2008/10 / 2008/11 / 2008/12 / 2009/01 / 2009/02 / 2009/03 / 2009/04 / 2009/05 / 2009/06 / 2009/07 / 2009/08 / 2009/09 / 2009/10 / 2009/11 / 2009/12 / 2010/01 / 2010/02 / 2010/03 / 2010/04 / 2010/05 / 2010/06 / 2010/07 / 2010/08 / 2010/09 / 2010/10 / 2010/11 / 2010/12 / 2011/01 / 2011/02 / 2011/03 / 2011/04 / 2011/05 / 2011/06 / 2011/07 / 2011/08 / 2011/09 / 2011/10 / 2011/11 / 2011/12 / 2012/01 / 2012/02 / 2012/03 / 2012/04 / 2012/05 / 2012/06 / 2012/07 / 2012/08 / 2012/09 / 2012/10 / 2012/11 / 2012/12 / 2013/01 / 2013/02 / 2013/03 / 2013/04 / 2013/05 / 2013/06 / 2013/07 / 2013/08 / 2013/09 / 2013/10 / 2013/11 / 2013/12 / 2014/01 / 2014/02 / 2014/03 / 2014/04 / 2014/05 / 2014/06 / 2014/07 / 2014/08 / 2014/09 / 2014/10 / 2014/11 / 2014/12 / 2015/01 / 2015/02 / 2015/03 / 2015/04 / 2015/05 / 2015/06 / 2015/07 / 2015/08 / 2015/09 / 2015/10 / 2015/11 / 2015/12 / 2016/01 / 2016/02 / 2016/03 / 2016/04 / 2016/05 / 2016/06 / 2016/07 / 2016/08 / 2016/09 / 2016/10 / 2016/11 / 2016/12 / 2017/01 / 2017/02 / 2017/03 / 2017/04 / 2017/05 / 2017/06 / 2017/07 / 2017/08 / 2017/09 / 2017/10 / 2017/11 / 2017/12 / 2018/01 / 2018/02 / 2018/03 / 2018/04 / 2018/05 / 2018/06 / 2018/07 / 2018/08 / 2018/09 / 2018/10 / 2018/11 / 2018/12 / 2019/01 / 2019/02 / 2019/03 / 2019/04 / 2019/05 / 2019/06 / 2019/07 / 2019/08 / 2019/09 / 2019/10 / 2019/11 / 2019/12 / 2020/01 / 2020/02 / 2020/03 / 2020/04 / 2020/05 / 2020/06 / 2020/07 / 2020/08 / 2020/09 / 2020/10 / 2020/11 / 2020/12 / 2021/01 / 2021/02 / 2021/03 / 2021/04 / 2021/05 / 2021/06 / 2021/07 / 2021/08 / 2021/09 / 2021/10 / 2021/11 / 2021/12 / 2022/01 / 2022/02 / 2022/03 / 2022/04 / 2022/05 / 2022/06 / 2022/07 / 2022/08 / 2022/09 / 2022/10 / 2022/11 / 2022/12 / 2023/01 / 2023/02 / 2023/03 / 2023/04 / 2023/05 / 2023/06 / 2023/07 / 2023/08 / 2023/09 / 2023/10 / 2023/11 / 2023/12 / 2024/01 / 2024/02 / 2024/03 / 2024/04 / 2024/05 /

Subscribe to
Posts [Atom]