A fresh and fruity dessert: the Raspberry Bavarian ! We love its delicious raspberry mousse, its raspberry topping, its crispy white chocolate and its financier biscuit. A light and airy recipe that can be eaten very easily at the end of a meal.
This raspberry bavarois is a recipe that can be prepared in advance, because it is carried out in several stages. Below you will find my step-by-step photos and my tips to make it a success at home.
What you'll love with this Raspberry Bavarian
- flavors : fresh and fruity thanks to the raspberry in the mousse and in the topping. The financier biscuit has a slight almond taste, and the crispy one is made with white chocolate and lace pancakes.
- Texture : several textures are mixed, the soft, the crispy, the creamy. All this forms a very light dessert which is perfect at the end of a meal.
- Difficulty level : it's not a complicated dessert, but you have to plan to do the steps little by little (starting the day before or 2 days before for example). As for equipment, you will need a adjustable pastry ring or 22cm springform pan.
Ingredient details
- raspberries : these are the stars of this raspberry Bavarian! I use defrosted raspberries to make the mousse and the topping. However, for the final decoration, I use fresh raspberries, which are prettier.
- liquid cream : I always use liquid cream at 30% mg, it is essential for the mousse to set properly.
- unsalted butter : this is the butter used to make the “hazelnut butter” of the financier biscuit.
- granulated sugar : I deliberately use little sugar in this raspberry Bavarian cream - but know that you can adapt the quantities according to your tastes (more or less).
- gelatin : this is what allows the raspberry mousse and raspberry topping to hold together.
How to make this raspberry bavarois?
- Financial cookie : you can do it in advance. Prepare the financier dough and bake it in the mold. Then let it cool completely.
- Crispy white chocolate : melt the white chocolate and add crumbled lace crepes. We press this mixture on the financial biscuit, in the mold.
- Raspberry mousse : we prepare the raspberry coulis then we mix it with the whipped cream, with the gelatin. Pour this mixture over the crispy white chocolate.
- Raspberry glaze : prepare the raspberry coulis then add the gelatin. This coulis is then poured over the already solidified raspberry mousse.
- Décor : I used raspberries, but you can let your imagination run wild (by adding white chocolate decorations on your raspberry bavarois).
My tips for a successful Bavarian
- use a rhodoid band to place inside your pastry circle: the result when unmolded will be perfect!
- respect the cooling time between each step: this allows the different layers to solidify well.
- to accelerate the setting of the raspberry mousse : it is possible to put the raspberry bavarois in the freezer, so you can pour the raspberry topping more quickly.
How to properly store this raspberry Bavarian?
Once done, you can keep your raspberry Bavarian about 4 days in the refrigerator, ideally in an airtight bell to protect it from fridge odors.
Can you freeze raspberry Bavarian?
Yes ! You can freeze raspberry bavarian once made. Wait until it is already very cold before placing it in the freezer (to prevent condensation from forming and creating water in your bavarois). Protect your dessert well from the cold of the freezer with cling film and aluminum foil.
For defrosting, place it in the refrigerator about 4 to 6 hours before tasting.
Other recipes to try
If you like to make bavarois/desserts, then I also recommend these other recipes from the blog:
- Dessert 3 chocolates
- Royal Chocolate
- Chocolate and coffee mascarpone entremets
- Banoffee pie, whipped caramel banana
- Bavarian pear chocolate speculoos
- Caribbean coconut flan with caramel
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty raspberry bavarois!
Raspberry Bavarian, Crispy White Chocolate
A fresh and fruity raspberry bavarois for dessert: a financial biscuit, a crispy white chocolate, a generous raspberry mousse and a raspberry topping. We love it!
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Ingredients
Financial cookie
- 95 g unsalted butter
- 70 g almond meal
- 80 g icing sugar
- 60 g all-purpose flour
- 3 egg whites
Crispy white chocolate
- 115 g quality white pastry chocolate
- 12 g neutral oil sunflower, grapeseed...
- 70 g lace pancakes
Raspberry mousse
- 4 gelatin sheets Vahine (1,90 grams per leaf, 200 blooms)
- 380 g fresh or thawed raspberries (to make 200g of coulis)
- 90 g granulated sugar
- 400 g heavy whipping cream 30%
Raspberry glaze
- 2,5 gelatin sheets Vahine (1,90 grams per leaf, 200 blooms)
- 230 g fresh or thawed raspberries (to make 120g of coulis)
- 35 g granulated sugar
Décor
- 125 g fresh raspberries
Prepare in advance
Financial cookie
- Preheat your oven to 180° traditional heat.
- In a saucepan, melt the butter over low heat until it turns golden. Filter it with a strainer then leave to cool.
- In a container, mix the ground almonds, icing sugar, flour. Then add the unbeaten egg whites, then the warm hazelnut butter.
- Pour this batter into the bottom of a buttered pastry ring, set to 22cm (or a 22cm springform pan), placed on a baking sheet. Bake 20 minutes. The top should be barely golden. Unmold and let cool.
Crispy white chocolate
- Melt the chocolate in the microwave or bain-marie. Then, add the neutral oil and mix to homogenize everything. Coarsely crush the lace crêpes then add them to the melted chocolate.
- Place a strip of rhodoïd inside the pastry circle (optional, but makes it easy to unmold). The circle is always set to 22cm. Then replace the financial cookie.
- Press the crispy mixture onto the financier biscuit with the back of a tablespoon. Refrigerate at least 30 minutes.
Raspberry Bavarian
- Soften the gelatin sheets in cold water.
- Blend the raspberries and pass the coulis through a sieve to remove the pips. Heat the coulis and the sugar in a saucepan. Off the heat, stir the drained gelatin into the coulis until completely dissolved. Let cool.
- Whip the whole liquid cream into whipped cream. Drizzle the coulis into the whipped cream, mixing gently with a spatula (so as not to break the whipped cream). The mixture should remain light and airy.
- Pour the raspberry mousse into the pastry ring, over the crispy white chocolate. Refrigerate 2 hours before doing the last step (I speed up this step by placing it in the freezer).
Raspberry glaze
- Soften the gelatin sheets in cold water.
- Blend the raspberries and pass the coulis through a sieve to remove the pips. Heat the coulis and the sugar in a saucepan. Off the heat, stir the drained gelatin into the coulis until completely dissolved. Let cool.
- Gently pour over the already solidified raspberry mousse. Refrigerate for at least 3 hours (overnight is even better).
- Before serving, garnish with fresh raspberries.
Notes
This Bavarian will keep in the refrigerator for about 4 days.
***
How to adapt the ingredients to the size of your mold?
The volume calculation is mandatory…
This works for logs, cakes, etc.
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
Delicious recipes, with a lot of finesse.
And a super beautiful site, we want to spend hours "tasting" looking at your artistic creations :0)!
Many thanks for sharing your passion with such taste and simplicity!
Beautiful this Bavarian!
Thank you Lady :)
Hello, I tried the 3 chocolates from your site,
Simply amazing!!! The result was exceptional and the guests were amazed!
Your advice is very valuable for a beginner like me and I admit that rhodoid is essential for a perfect look.
Thank you for your lovely recipes.
Next one I'm trying: raspberry bavarois!
Good Sunday !
Thank you very much Julia! I'm glad you like my recipes! See you soon :)
Hello
For Christmas I tried your 3-chocolate and mango-coconut yule logs, a pure delight!
I'd like to make raspberry bavarois for my son's birthday, but I have a 3-hour drive ahead of me.
What do you recommend ?
Freeze the cake and make the icing before leaving and transport it in a cooler?
Thank you so much for your valuable advice.
Hi Véronique, yes, your solution looks good! See you soon :)
Hello,
I just came across your recipe and I have a question. Can we freeze it once it is completely made and defrost it in the fridge on the day? This will not alter the taste??? And add the decoration at the last moment.. thank you in advance for your answer.
Hello Emeline, yes you can freeze your Bavarian cream (well wrapped). It defrosts in about 6-8 hours in the fridge. It doesn't affect the taste if you don't leave it for weeks and weeks. See you soon :)
Another question: in the financial biscuit section, when you say "add the egg whites" is that the egg whites beaten into snow? Or liquid? Thanks
Hello Claire, these are the unbeaten egg whites, otherwise for the size of the mold for a 20 cm circle you have to reduce the quantities otherwise each layer will be too thick compared to my recipe made for a 22 cm mold. See you soon :)
Hello, can I make this Bavarian cream with mango or strawberry puree?
Hello, you can try it. See you soon :)
The recipes are well explained and detailed in this blog
I made the crispy white chocolate raspberry Bavarian which is a real killer, successful the first time, ultra gourmet recipes that I can't wait to test them all, thank you LilieBakery for the work done here;)
Thank you very much Cedric!
Hi,
Do you thaw the raspberries beforehand?
Thank you for your delicious recipes and tips.
Thank you Claire! To use them, yes they need to be defrosted, either at room temperature or at refrigerator (longer). On top for decoration I recommend fresh ones, it's prettier. See you soon :)
Hello,
Little question
If I prepare my fruit bavarois the day before, isn't there a risk that it will give off water?
Thank you for your answer
Hello Corinne, no risk of soaking if you do the day before, see you soon :)
Hello, is it good with a crispy dark chocolate too?
Hello Céline, no I do not recommend dark chocolate in the crispy, it would be much too hard. If you want to add dark chocolate you can reduce the raspberry mousse part and add a chocolate mousse. But it is no longer the same recipe, it is up to you to create it :) See you soon!
Whaaaaa!!! Stunning ! I have a lot of blackcurrants in the garden, do you think we can replace the raspberry with blackcurrant? Thanks !
Hello Caroline, I have never made a blackcurrant version, but since it is a red fruit, you can try! See you soon :)
hello, is it possible to make this cake with a 24 cm mold, without increasing the quantities
of ingredients??
have a good day
Hi Camille, if you increase the size of the mold without changing the quantities the final result will be flatter. It's as you prefer, see you soon :)
Hello, what height of circle should be taken?
Hello Céline, about 8-10cm in height, see you soon :)
I have a question that may seem stupid but I need the answer for the Bavarian and the topping you put 380g of raspberries including 200g for the coulis. But the 180g they are why? Likewise for the topping in total 230g of raspberries for 120g for the coulis.
Hello Camille, it's simply that transforming a fruit into coulis makes you lose a lot of material = less weight. The coulis is only part of the fruit. That's all :)
Hello,
Little question,
I would like to make this bavarois but for 38 people suddenly I plan to make 3 cakes of 28cm in circle size but suddenly how much should I increase the quantities?
Merci de votre réponse
Hello Céline, to go from a 22cm circle to a 28cm circle while having the same final height, you increase the ingredients of each dessert by 60%.
Hello,
I'd like to adapt your recipe for someone who needs to avoid gluten, lactose, and eggs... it's no small feat in baking...
Do you think we could replace the egg white in the financier with chickpea juice, the butter with margarine? And the crispy crepe with puffed rice?
Thank you in advance for your feedback and help.
Hi Bernadette, it seems complicated to me, but you'd have to try it with these solutions. I'm not sure the taste and texture will be the same. See you soon :)
Hello, I have a question about unbeaten egg whites: once added to the mixture, what do we do? Do we simply mix? Without whisking? Thanks in advance.
Hello Stephanie, indeed for the financier, we simply mix the unbeaten egg whites with the other ingredients. See you soon :)
Hello,
I would like to make this Bavarian tomorrow for my son's birthday on Sunday. On the other hand I wanted to do it in a rectangle frame (30x23cm). Do you know by how much I should increase the quantities?
Thank you in advance for your answer
Hi Sabrina, it's hard to say when going from a circle to a rectangle, especially if the height changes, but if you double it should be fine... See you soon :)
Hello,
What biscuit can I replace the financier with because I have someone who is allergic?
Thanks in advance for your suggestions.
Hello Annick, allergic to what? If it's almond, replace it with hazelnut, it works too.
Hello I would like to know for a cake of 20 parts must be multiplied by 2,5
And mold shape would be better suited thank you
Hello Amandine, you need to calculate the area of your mold and divide it by the area of my mold. You will get the number by which to multiply the ingredients. As a reminder, the area of a round mold is calculated as follows: 3,14 x R². See you soon.
Hello,
Nut allergy. Do you think I could make a sponge cake instead and if so do you possibly have the proportions for this cake.
Thank you in advance
Hello Annick, you can make a sponge cake indeed. I don't have a recipe on my blog, I'm not fond of it. See you soon :)
Hello,
Is it possible to make the mousse and the topping directly with fruit puree?
Thank you !
Hello Emeline, yes it is quite possible :)
Hello,
Regarding the topping, if I use a dome-shaped mold, once frozen and unmolded, when I pour the topping, won't it risk slipping? How can I avoid this?
Thank you
Hello David, indeed this topping is not made for anything other than a flat Bavarian. Otherwise you should turn to a mirror topping as in my other recipe: https://liliebakery.fr/dome-entremets-framboise-pistache/
Hello,
First of all, sorry for the long post!
Thank you for this recipe which is feasible (despite some setbacks!!) for a novice like me.
I want to make this cake for my darling's birthday on 06/11 (I cook very very rarely and it's to please him). I did a first test this weekend with frozen strawberries because there were no more raspberries in the store.
When I talk about setbacks, I whipped my cream too much that I had left at room temperature and it started to turn into butter (lots of little white granules in the strawberry mousse). Beginner's mistake and thank you youtube for pointing it out to me, I had heard from a friend that you needed a cream at room temperature... It must not have been for this type of preparation!!
I tasted it anyway, just to see if it was a 100% failure: the taste is good (the visual is less so!!), except that my crispy white chocolate has softened.... My question is the following: could this be because the strawberries were frozen and released water? I did defrost them overnight...
Thank you for your reply, I'll try again this weekend to see if I can do better...
Hello Aurélie, it's good to get started, that's how we progress! To answer you, whipped cream is always very cold cream, otherwise it turns into butter. For the rest, if you followed my instructions to make the coulis (heated with the sugar), that's not the problem. I think that since your whipped cream was a failure, it separated the fat and water and soaked the base of the Bavarian cream. Good luck, see you soon :)
Hello
I want to make this cake Saturday morning or afternoon for Sunday noon. Should I keep it in the fridge or freezer and take it out first?
Also, how long does it take to thaw raspberries?
Thank you very much
Hello Pauline, you can keep it in the fridge by covering it to prevent it from taking on the smells of the fridge. To defrost the raspberries, it takes several hours. You can put them in the fridge the day before, they will be defrosted the next day. See you soon :)
hello, beautiful recipe that I want to make this Wednesday thank you for sharing!! I would like to know if the financial biscuit can be replaced by a brownie base for example? Or even a cheesecake base?
While waiting for your answer, I'm going to devour your other recipes with my eyes ☺️ thank you
Hello Marjorie, you can change the financier biscuit for a very thin brownie base. You need something soft because on top is the crunch that you need to put. See you soon :)
Bonjour,
Is it possible to replace the raspberry with blackcurrant purée?
If yes, what quantity for a 40x60 frame?
Thank you ✨✨✨
Hello Marie, I have never tried with a different fruit. So it's up to you to test :)
To adapt the quantities of ingredients to your rectangular mold (while mine is round), you have to calculate its volume (LxWxH) and divide it by the volume of mine (3039cm3). You then obtain the number by which to multiply all the ingredients. See you soon :)
Hello I made this Bavarian already thank you for the recipe
I had a small question the foam is very compact what can I do?
Thank you
Hello Tiphaine, you can very slightly reduce the gelatin so that the texture holds a little less well, if you prefer. Goodbye ;)
This looks so so good.
Is it possible to make it without crispiness?
Hello Céline, yes you can do without (but it's a shame). See you soon :)
Hello
I just made your recipe except that the white chocolate crisp is very hard.
I followed the recipe carefully.
Then all the parts come apart.
It's normal ?
Hello Marine, to make the crisp less hard, you have to pack it less on the biscuit and not make it too thick. For the parts that come off, I don't really understand what you mean... Do you have to let the Bavarian rest longer perhaps? See you soon :)
Hello,
Thank you for this recipe.
Only downside for me the crunch was rather soft, what should I do?
Have you ever replaced it with rose de reims biscuit?
Hello Christelle, that means there was a problem in your Bavarian and the lace pancakes got wet! They don't resist water, only chocolate, that's why I mix them with white chocolate. I don't use Reims biscuits. See you soon :)
Good evening! Thanks for sharing! I plan to freeze it before icing and glaze it the day I take it out to defrost...but according to your response to a previous comment, is it possible to freeze it after making the glaze too?! It won't move when defrosted? Thanks!
Hello Elo, since it is a gelatin coulis, it won't change much to freeze it too. But if you want it to be fresher, you can do it the day you take it out of the freezer, as you wish. See you soon :)
Hello, i want to make this, however i come from England and am unsure what a lace pancake is- is there something similar we can use?
Hi Rochelle, it's crispy crepes, the famous brand is Gavottes, it's sold in England too I guess. You can skip this part if you can't find it.
Hello,
There was no more gelatin sheet in the store. I bought powdered gelatin from Vahine.
Does it fit the same way? What are the proportions to put in the mousse and the topping?
Sincerely,
Céline
Hello Celine, I have never used any... I know that you have to add a portion of water, that's why it complicates things! If I were you, I would try to find gelatin sheets instead (or you can try with the powder but without guarantee). See you soon :)
Hello, I have a little question that is certainly stupid but I would like to know how to best do it.
I made your cake and had very good feedback so thank you very much for your recipes. But when I bake the biscuit it comes out rounded and therefore the chocolate crunch does not have the same thickness everywhere. Do I have to cut the biscuit to make it flat? Thanks a lot
Hello Julie, I haven't had this problem, mine is always flat. However, to make yours less rounded, you can try turning it over on a rack to let it cool. It will lose some of its rounded shape. Otherwise, as a last resort, you can cut off the "dome" that is sticking out using a large knife. See you soon :)
Hello,
Do you think I can remove the financial and instead make the crispy by doubling the quantities?
Hello Joana, no I do not advise you to do it: it will be impossible to cut because it is too thick. The financier at the bottom gives stability to the bavarois when cutting. There must be a biscuit (but you can make another biscuit if you do not like the financier). See you soon :)
Hello,
I'm starting this Bavarian tomorrow which looks amazing!
However, my mold indicates 26 cm in diameter but when measuring it...I have 24 cm.
how to adapt the quantities of this recipe?
Thank you in advance !
Hello Sandra, you simply have to calculate the area of your mold and divide it by the area of my mold. You will get the number by which to multiply the ingredients.
As a reminder, the area of a round mold is calculated as follows: 3,14 x radius x radius.
Goodbye :)
Hello can we make it in the form of a log!?
Many thanks
Hello Marie, possibly, even if it is not made for that at the base... You will have to do volume calculations to adapt your quantities. I already have several log recipes on my blog!
Hello,
I love all your recipes and use them very often so thank you very much.
I would have liked to make a chocolate/red fruit Bavarian cream.
I want to use your mousse and icing recipe but I don't know if I should put the chocolate mousse on top or below the red fruit mousse. The chocolate mousse would be the one from the chocolate coffee dessert.
Do I prepare less red fruit mousse to avoid it being too high?
I would also have liked to use a larger mold, 26 or 28cm.
Thank you in advance for your reply
Hello Natasha, thank you but I can't develop recipes adapted to the needs of each reader :) I already publish mine for free, that's already good...
I want to make this recipe but I'm not a fan of white chocolate.. I see that dark chocolate is not a solution, but milk chocolate?
Hello Madleen, you can melt half milk chocolate half praline in this case.
Hello Aurelie
Is it possible to put raspberry jam on top instead of the topping?
Hello Ludivine, this might be too sweet unfortunately, I don't recommend it. See you soon :)
Thank you for your recipes!!
They are well explained and very good.
Is it better to prepare the Bavarian the day before or the same day!?
Thank you
Hello Virginie, if you prepare it the day before, the flavors will be even more developed the next day. Goodbye :)
I made this raspberry Bavarian recipe for New Year's Eve and I thank you and congratulate you for your simple and easy-to-understand explanations, we enjoyed it, it was beautiful and tasty thanks to you.
Thanks again and Happy New Year 2023.
Bruno
Thanks Bruno! Happy New Year 2023 to you too
Hi,
Thank you for sharing your amazing recipes! I made the recipe for your vanilla caramel log and all my guests loved it this Christmas.
I would like to make your Bavarian recipe for a birthday, having no raspberry but frozen red fruit puree, I would like to know if I can use it instead of raspberries please?
Thank you,
I wish you a good evening.
Lauren.
Hello Laurine, yes you can replace with red fruit puree. The result will therefore taste different from the original. See you soon :)
Hello, is that I can use bottled raspberry coulis on sale in stores rather than raspberries for the topping.
Thank you
Hello Sylvie, yes it is possible but you have to add gelatin as specified in my recipe (and also see if it contains sugar or not). See you soon :)
Can the topping be made ahead of time or will it be too thick and stiff if cold?
Thank you
Hello Fany, unfortunately we can't prepare it in advance because it contains gelatin (which sets quickly). See you soon :)
Bonsoir
I'm thinking of making your raspberry Bavarian recipe.
However, there is the raspberry mousse that bothers me.
I find that 400g of cream for 200g of coulis and 8g of gelatin is a lot. Are you sure the foam will be airy and will hold well?
sorry if my question bothers you but as I have to make a circle of 30 I'm afraid it won't hold.
Thank you
Hello Martine, this is a recipe tested and approved by many readers, who left their rating on the recipe, as you can see. So there is no mistake...
You have to respect the size of my pastry circle, that is to say 22cm, otherwise your Bavarian will be much flatter than mine. See you soon :)
Hello
Do you think I can use this recipe with tangerine juice (Demarles brand)?
Take 200g of this juice instead of raspberries?
I made 2 logs from your site this year. Very successful. Your site is a treasure.
Hello Kat and thank you for your loyalty here! I have never tried, but you can give it a try. You would have to adjust the amount of sugar because mandarin is sweeter. See you soon :)
Bonsoir
Thank you very much for the quick response.
I tried it tonight. I put less sugar.
The foam looks good.
Verdict tomorrow.
I will post a comment specifying the amount of sugar... etc.
Hello,
Bavarian made this weekend for my birthday :) it's a realy ...
Thank you for all these lovely recipes :)
Thank you Ysa for your feedback! See you soon :)
Hello and thank you for the recipe!!
I plan to use frozen raspberries for the mousse. When you let them defrost, should you keep the water or let them drain? My question may seem silly but I have a doubt ^^ Thanks!
Hello Coline, you leave aside the water that flows, you don't need it. See you soon :)
Hello, thank you very much for the recipe.
I have a little question when I mix my frozen raspberries I end up with a stuck "paste" (no coulis)... can I add a little water to make it liquid?
Hello Vanessa, you just have to let the raspberries defrost before using them so that they are soft (like fresh ones). See you soon :)
Hello and thank you for this great recipe that I have already made once and which was super good. I plan to make it again for my son's birthday and I was wondering if it was possible to add fresh raspberries to the mousse or if it risks bringing humidity inside? Thank you very much for the time you will take to answer me. Pauline
Hello Pauline, thank you for your feedback! You can optionally add fresh raspberries, they will make a little moisture indeed. See you soon :)
5 stars for this recipe!
Hello, I have a round mold measuring 24cm by 6cm high. Help with the ingredients and measurements. I didn't really understand the calculations. Thank you.
Hello Lydie, 6cm high is not high enough to have the same result as me, you would need to have a higher mold. Otherwise, you take the same quantities, in your mold, and the result will be lower given that it is wider in diameter. See you soon :)
Hello
Thank you
Very good recipe tested with strawberries, however I found the financial biscuit a little hard when it came out of the fridge. It's normal?. I left it for a while at room temperature so that it softened, it was still a little hard. I'm going to try with a sponge cake next time. What is the oil for crunchiness? I had no seed oil so not used.
Thank you again
Hello Loïc, you should try cooking the financier a little less next time, that might be the reason. The oil is necessary so that the crispy crust cuts more easily, otherwise it is harder. See you soon :)
Hello,
Thank you very much for this recipe. I would like to start on Saturday for my daughters' birthday but by dividing the quantities by two. What diameter of circle do you recommend? And I made a hole in the transparent strip but 4 cm high, it is perhaps a little low?
Thank you!
Hello Anne-So, I do not recommend halving the quantities. Instead, keep this mold, you can freeze what you have left to enjoy later! 4cm is too low for my mold, however, I take 8cm. See you soon :)
Hello, I made your recipe for a birthday. It was appreciated by everyone :) . A real delight. Recipe followed to the letter. Only when cutting the Bavarian the biscuit was super hard. It probably hardened in the fridge. How can I prevent it from being hard again for my next Bavarian? :)
Thank you
Hello Cindy, don't hesitate to cook it less (the cooking time required varies from one oven to another, from one brand to another) See you soon :)
Hello,
I made your recipe to the letter but the biscuit came out bulging in some places. Next time, I'm thinking of using the mobile bottom of the mold to cover the dough and prevent it from swelling. What do you think ?
I'm going to taste it tomorrow.
Thank you for your reply.
Hello Catherine, if this happens it is because some of the heating elements in your oven are heating up more than others. If you cover the dough it will have difficulty cooking properly through the core...
Hello,
The incredible recipe just a little problem in the store there is no more lace crepe what can I replace them with?
Thank you very good afternoon
Hello Pauline, no replacement possible sorry! You absolutely need lace pancakes to make a crisp. See you soon :)
Hello, tomorrow Friday is the big day, I'm getting ready to make your magnificent raspberry bavarois.
But I have 2 questions:
- how long can we leave it in the freezer to reduce the setting time of the mousse which is normally 2 hours in the fridge before adding the topping.
- can I put the topping on the mousse on Friday even if we don't eat it until Sunday (there's no risk of the cake getting damp)?
Thank you for your reply, I look forward to tomorrow.
Hello Emilie, you can possibly speed up the setting in the freezer (45 min-1h should be enough). The topping is well gelled so it will not release moisture. I hope you liked this Bavarian! See you soon :)
Recipe easy to make and above all delicious!! She was all the rage there was not a single crumb left. This Bavarian is perfect after a hearty meal because it is light ☺️
I love this site!
Thanks for your feedback! It's a dessert that people really like, I can confirm! See you soon :)
Hello,
I made the Bavarian for Easter, it was excellent and light. Just one thing, next time (because there will be one), I will put it in the freezer for a bit before removing the rhodoid in order to have a cleaner side.
Thank you again
Thank you Etienne for your feedback! See you soon :)
Hello, I would like to try this cake but can we start with the coulis on top which in my mold would be underneath?
Thank you in advance
I'm new to this type of cake and I love your 3 chocolates
Hello Marion, no I do not advise you to do it upside down: my recipe is to be assembled right side up. It is very simple to follow you will see. See you soon :)
Hello, I have just made my financial biscuit and I would like to know if I can freeze it or keep it in the fridge. To continue the Bavarian recipe in 3 to 4 days. Thank you have a good Sunday.
Hello Nathan, I don't recommend keeping the financier for so long because it might harden on its own. It's better to make the whole dessert in advance and keep it in the fridge or freezer. See you soon :)
Hello,
I would like to make your recipe for a friend's birthday but using a geometric (spherical) silicone mold like Silkomart.
I need your opinion on the assembly order, the result will not be the same but since I recently made a red fruit cake I would like to change the presentation.
Thank you very much for your advice and sharing.
Hello Mari, I didn't understand everything in your message, but if you take my recipe, you have to respect the order of assembly otherwise disaster or you have to create your own recipe :) See you soon
Hello Aurélie,
As planned, I made another Bavarian cream, this time in diameter 24 (I multiplied everything by 1 except the financier which is quite thick). Before removing the rhodoid, I put the Bavarian cream in the freezer for 4 minutes. It was impeccable, the border was perfect.
It was still excellent. I don't have Instagram so I can't send the photo!
Thank you and have a nice sunday
Etienne
Thanks Etienne for your feedback! It's a beautiful dessert to share with your loved ones :) See you soon
Hello
could you tell me if the gelatin sheet for the mousse and the tablecloth are 2 g each or 1 g?
Thank you in advance
Amélie
Hello Amélie, I always use Vahiné gelatin that you can find in supermarkets, the sheet weighs 1,90 grams. See you soon :)
Hello and thank you !
I'm going to try your recipe (I've already made 2 Bavarians other than yours and one was good, and for the other, the mousse was too hard, compact).
What advice do you have for making the mousse very airy? I know that you have to mix the whipped cream and the preparation delicately but do you have any other advice (that's what I did..)? Should the whipped cream be rather soft?
Thank you for your answers
Hello Solène, I simply advise you to try my recipe: because these recipes you are talking about are not mine! I give all the advice in my recipe, and you can rely on my step-by-step photos that you can find above in my article. See you soon :)
Hello Lilie Bakery,
I'm going to make your beautiful raspberry Bavarian cream on Saturday, it was chosen by my partner's sister, it will be her birthday cake.
Some of the guests are vegetarian and so I want to replace the gelatin with agar agar. The problem is that I have never used it except in gelled coulis and insert and I am very afraid that my mousse will not take.
Do you have any advice for me on this? Quantity compared to gelatin? When should I add it to the fruit?
? And do I have to reach a certain temperature afterwards to pour it over the crisp?
I wish you a good evening.
Amandine
Hello Amandine, I am not at all a user of agar agar (I only work with gelatin), I advise you to follow the instructions and dosages given on your packaging. See you soon :)
Hello to you,
First of all, I wanted to tell you that your site is great!!!
So I would like to know for a 46x32 frame how much I should multiply your recipe?
Thank you in advance for your answer
Hello Julien, you will have to do a mathematical volume calculation. Calculate the volume of your rectangle frame and divide by the volume of my round mold. You get the number by which to multiply your ingredients. See you soon :)
Thank you for this recipe, I made it last weekend for my little sister's birthday, it was very successful and very good. I just didn't have the courage to turn on the oven with the heat of the moment so for the biscuits I crushed coconut shortbread and Breton biscuits with a little butter to bind it all together, it was great with a light coconut aftertaste and on top in raspberry folds I put blackcurrants, blueberries and very small white chocolate shavings
To do again! For summer it's perfect and light.
Thank you very much Camille! See you soon :)
Hello,
I have a quick question, what's the point of melting the coulis with the sugar?
I have to make this cake for tomorrow! I will let you know about it!
Good night
Hello Cléo, just have a hot liquid in which to melt the gelatin :) Follow the recipe as indicated and everything will be fine, see you soon
Hello :)
I have a little question about the glaze. Is it possible to make a full glaze with this recipe? If so, with this same glaze recipe?
Thank you :)
Hello Emilie, to answer you, no I advise against it, it would not be great neither taste-wise nor visually. To make a shiny glaze you need something very very smooth and opaque, and this coulis is not really. I wanted to focus on the taste of the fruits when preparing it. See you soon :)
Hello,
I would like to follow your Bavarian recipe for my daughter's birthday, for 20 people... making only one cake.
What mold would you recommend, and how high please?
And by how much should I multiply the ingredients?
Thank you in advance, have a good evening
Hello Bernadette, 20 people is a 30cm circle. For the doses, you need to do a volume calculation: calculate the volume of my circle, then calculate the volume of your circle then divide the volume of your circle by the volume of my circle. You will get the exact number by which to multiply your ingredients. See you soon :)
Bonjour,
The diameter of the circle is 22 cm but the height must be 10 cm?
How many cm of foam do you put in?
thank you in advance
Hello Amanda, I didn't measure my finished Bavarian, but by eye it's 7-8cm high. See you soon :)
Hello,
I use a hinged mold. The problem is that the financier shrinks slightly and leaves a small gap between the walls of the mold and the financier. This small space will fill with crisp. Is this a problem? Can we reverse the crisp and the financier?
I will send you a photo of the final result.
Thank you in advance
Hello Mickael, if your financier shrinks, you can simply tighten your circle. Otherwise, you add more crisp on the sides. No, I advise you not to put the crisp under the financier because it is totally unstable when cutting. See you soon :)
Hello Lilie,
It's fig season and I would have liked to make a Bavarian cream.
Do you believe I can take the same quantities as for the raspberry Bavarian?
Beautiful day.
Hi John, I've never tried figs in Bavarian cream, unfortunately I can't advise you. See you soon :)
Hello,
For the raspberry mousse step, how long do you put it in the freezer to avoid waiting 2 hours for the next step?? :)
Hello Amandine, when I put the raspberry mousse in the freezer I would say about 30/45 minutes. It really speeds up the setting! You can test by touching the surface with your finger to see if you can pull it out. See you soon :)
Hello,
I tried this recipe for my mom's birthday and the whole family was won over (I had been wanting to try one of your many recipes for several weeks).
Next time I will wait until the raspberry coulis is a little warmer to add it to my whipped cream which had a tendency to collapse a little (I think the gelatin helped to straighten it all out).
Thank you in any case for your very detailed and well illustrated instructions!
Thank you very much Raphaëlle for your message! Yes gelatin has this almost "magical" power :) See you soon
Hello, your recipe looks great. I would like to make it in the Guy Demarle square mold. The measurements are 22 cm per side and 5 cm high. Do you think that would work? I would like to put a decorative canvas on the bottom, so assemble it upside down and put it in the freezer to unmold it. Do you think that would be possible? Thanks for your answers. Brigitte
Hello Brigitte, I think the mold you are talking about will be too small in height for this bavarois. A simple circle will do the trick! See you soon :)
Hello,
I will be making this recipe in a few days.
I was wondering if I could use prepared raspberry coulis directly instead of frozen raspberries.
I found one at the store there is 80% raspberry puree + water + sugar.
Merci!
Hello Laura, yes it is possible but for it to hold you still have to add gelatin after heating it. See you soon :)
Hello,
I'm going to make this recipe, the biscuit is already ready! But I wanted to assemble the Bavarian upside down to insert a patterned canvas from our friend Guy D! Is this possible with the Gelatin Coulis? Won't it stick to the canvas?
Hello Audrey, for my part I have never mounted Bavarian cream on a patterned canvas. I imagine that it works because this type of accessory must be made for it? The gelatin should help with the unmolding, you can try. See you soon :)
Hello lilibakery,
Thank you for your recipe that I will try next week. Can you please tell me if I can replace the gelatin sheets with agar-agar. Thank you
cordially
Sylvie
Hello Sylvie, I never use agar agar but I think it's possible: you need to look on the packaging of your agar agar to know the necessary proportions. See you soon :)
Hello,
I'm trying to make your recipe...tasting verdict!
I was wondering if we could also place the bavarois in the freezer to speed up the icing setting like the mousse?
Hello Cécile, yes you can speed up the setting of the raspberry mirror by placing it in the freezer. See you soon :)
Hello,
So excited to do it!! It looks amazing!
For example, can we make a mirror glaze instead of raspberry coulis? Or maybe on top?
Thank you very much :)
Hello Alexia, so my recipe already suggests a raspberry mirror (it's not just a coulis, it's set on the Bavarian cream). See you soon :)
Hello,
I will try to make your recipe
Quick question, I plan to start the day before with the biscuit, what do you recommend for the milk chocolate crisp, also the day before or the following day?
Thank you very much
Hello Aloïse, the crisp is made from white chocolate (not milk), you can make it the same day as the biscuit or the next day. See you soon :)
Hello,
I tried your recipe, it's excellent but quick question, is it possible to replace the financier biscuit with a joconde biscuit?
Thanks in advance :)
Hello Margaux, yes absolutely, you can replace the biscuit with another if you prefer, see you soon :)
Hello,
I want to try your recipe this weekend.
Since I no longer have raspberries in my store, I thought I would get some frozen raspberry coulis.
So I must use for the mousse for example the portions for the coulis (200g of coulis and not 380g of coulis)?
Thank you!
Hello Marilyne, you follow the quantities given for the coulis in fact (not the whole fruits). Be careful not to use coulis that is already sweet. See you soon :)
Hello,
I am in the process of making your recipe, I replaced the gelatin with NH pectin in the mousse, and when I poured the coulis into the whipped cream it looks like little lumps of coulis, do you think that it's normal ? What will my mousse still take?
Thank you in any case I hope mine will be as good too!!!!
Hello Alexia, in my recipe I clearly specify gelatin (not pectin) it does not react the same way. So the problem of small lumps comes from there. I can't predict if it will take or not, in any case you won't have exactly the result expected with gelatin. See you soon :)
Hello,
Thank you very much for the recipe, I will try it. I had a quick question: is it possible to incorporate raspberries into the financier biscuit and the mousse? :)
Hello Ophélie, yes it is possible but I recommend fresh raspberries which will give off less water than frozen raspberries. See you soon :)
Perfect!!! I made this Bavarian for the first time in my life and it was a success! It will therefore be one of the cakes offered for Christmas this year :)
Small question though: I had the feeling that the mousse was a little "gelatinous" but I was wondering if it was because I had mixed the whipped cream a little too "hard" or if I want a slightly more airy result, should I only put 3 sheets of gelatin?
Also, do you have a tip for gluing the rhodoid strip to the circle?
I was wondering, if I put the Bavarois in the freezer, won't the biscuit risk getting soggy when it comes out? And how to protect it from the cold without damaging the finish?
THANKS !!! Now I'm going to choose another of your recipes for Christmas!
Hello Laura, if you want the effect of a creamier mousse (which will hold a little less) you can indeed slightly reduce the gelatin. For the rhodoid strip I turn it over so that it sticks to the circle by itself and I put a piece of tape. For the freezer, you can freeze it in its circle by wrapping it entirely in cling film and in aluminum foil to prevent it from taking on moisture. See you soon :)
Hello, I noted 6 recipes but is this normal, I have to copy them because I cannot print them? Thank you for your reply.
Hello Daniele, the copy-paste function is disabled on my site because many of my texts have been stolen by malicious people. However, if you scroll down to the full recipe at the bottom of the page, there is a "print" button to print the recipe sheet. See you soon :)
Hello,
Thank you and congratulations for all your recipes which I find really excellent.
I would like to freeze the raspberry bush for 10 days because I won't have time to make it on site,
Once the raspberry bush is finished with its coulis, I cover it with cling film or in a freezer bag without touching the upper coulis to prevent it from sticking when defrosting?
What is the best choice to keep the raspberry bush intact?
René
Hello René, thank you! If it stays in the pastry ring then the easiest thing is to surround the ring with cling film + aluminum foil to prevent moisture from entering. As the ring is higher than the bavarois, then it will not touch the coulis on top. See you soon :)
Thank you for your reply.
I noticed when I took the raspberry bush out of the refrigerator that the raspberry remained soft to the touch, is this normal or my gelatin hasn't set?
Is there a risk of it coming apart when unmolded after defrosting or should I redo the raspberry?
Hello René, I imagine you are talking about the raspberry topping on top: it is normal for it to be soft/sticky to the touch - it should not be runny though. If it runs, there was a problem with your gelatin. See you soon :)
Hello,
I have made this cake several times and frankly, always a success.
But a quick question.... This time I'm going to make it in advance and therefore try to freeze it, but will the crispiness remain crispy once defrosted?
Thank you for your recipes and your response.
Hello Guylaine, yes it is possible to freeze it, but you have to protect it well from humidity (cling film + aluminum). The crispy being coated with chocolate, it will remain crispy provided that the raspberry mousse is well made. See you soon :)
Hello
Thank you for this recipe! I tested it at a birthday party and I can tell you that it was a treat for everyone! Thank you very much!
Time to make one of your Christmas logs this week.
Thanks again Cyrielle! Happy holidays :)
Hello,
I will be able to practice this weekend for the new year
Can we replace the raspberries with red fruits that I will defrost?
I wanted a red fruit dessert.
Thank you very much for sharing your recipes. I have made several and they are always successful.
Hello Macha, it's possible but be sure to pay attention to the quantity of coulis in grams given in the ingredients. See you soon ;)
Hello,
Thank you for this recipe which looks delicious and which I will try to make for New Year’s Eve dessert. Before I get started, and despite having read a few comments, I have a question. The powdered sugar must be white sugar or can it be replaced with powdered cane sugar?
Also, can the financier's icing sugar be replaced with powdered sugar?
Sorry for my newbie questions.
The thank you box
Hello Tatiana, if you want to succeed with your desserts I advise you to really follow the ingredients given in the recipe without making any changes otherwise you will not have the expected result. Powdered sugar = powdered sugar not brown sugar. And icing sugar = icing sugar. See you soon :)
Good morning ! Thank you for this super good and easy to make recipe. If I want to change the raspberry to mango for example, can I? If so, would the quantity of sugar remain the same?
THANKS :)
Hello Fabien, this requires some testing in the kitchen (as I do for each recipe published here) I never go forward without having tested it first. So you should try it for yourself :) See you soon
Great recipe that I followed to the letter. And I love it because I found the weights and quantities and the list of ingredients to get the same result very detailed and very accurate. So thank you very much, I was able to have a great dessert for my little chipie's 10th birthday. There were 8 of us at the table and everyone loved it.
Thank you very much Stephanie for your feedback! Goodbye :)
I just finished this beautiful cake for my son-in-law's birthday. Thanks for the recipe, it's beautiful
Thank you very much Maïté, I hope your whole family enjoyed it, see you soon :)
Hello,
I tested and approved the raspberry version recipe! I would like to try the strawberry bavarois. Do I take the same quantity of strawberry coulis for the recipe? Thank you
Hello Cindy, thanks for your feedback! Strawberries contain more water than raspberries, so be careful to reduce your coulis if you make it yourself. See you soon :)
Hello
A big thank you for this recipe. All my guests young and old loved it. Some even said that my cake was worthy of a pastry chef.
The proportions are exact. We sense your expertise in making this recipe. I will definitely do it again.
Hello Sophie, thank you very much for your message! Doing it yourself is even better than the pastry chef :) See you soon
Hello,
If I use a coulis that has already been made, should I still add the gelatin?
Merci :)
Hello Clémence, yes absolutely you add the gelatin because a coulis purchased in stores is liquid, it lacks the gelatin to hold it on top of the Bavarian. See you soon :)
Hello,
I made your raspberry bavarois and it was a big hit with my children. I don't have an adjustable pastry ring like you, but I managed with the equipment I had in my possession but it's not practical! ... I would like to buy an adjustable pastry ring, but could you advise me on which brand and reliability, I'm a little lost given the criticisms I've read on various consumer reviews. Thank you in advance for your response. Have a nice day.
Hello Brigitte, I recommend this one: https://amzn.to/4cA4uHa
It is easily adjustable, to have a finish like the pastry chefs it's the best! See you soon :)
Hello for the penultimate step how long do we put it in the freezer?
Hello Anaïs, the freezer is optional, it's 45 min/1h I would say. In fact it's as soon as it seems set to the touch. See you soon :)
To do again, I followed the recipe to the letter and I was very proud of the result. My guests ate everything and found the cake very pretty. To try with other fruits ;-)
Thank you Laurence! Glad that you and your loved ones enjoyed this Bavarian cream :) See you soon
Hello, I made 2 desserts yesterday and today when I was about to unmold the Bavarian cream cracked on the side. What should I do? It's a hinged mold.
Thank you
Hello Sylvie, to answer you, the Bavarian must have simply stuck to your mold, you have to pass a thin knife blade around the edge of the Bavarian before removing your hinge. See you soon :)
Made for my granddaughter's birthday with raspberries from the garden.
Excellent ! Validated by the whole family.
Thank you very much Christian! See you soon :)
Perfect balance of sugar and taste, recipe to follow to the letter in order to achieve it as best as possible.
Thank you for these delicious recipes!
Thank you very much Anna! I'm glad you like the recipe :) See you soon
Hello,
First visit to your blog, detailed recipe and beautiful photos that make you want to make this Bavarian next weekend!
A question please: in order to have a uniform visual on the side of the cake, is it possible (without changing the quantities) to cut out the "financier-croustillant" with a 20cm circle and then pour the mousse into the rhodoid-lined mold?
Thanking you in advance and congratulations again for all this work!!
Hello Fabien, you can change the recipe if you want - if you are experienced in baking you can completely hide the financier and the crisp inside the bavarois without problem :) for the raspberry coulis (your other question) lukewarm is indeed around 30°. See you soon!
Like Pauline (above) I couldn't find any Crepes Dentelles in our shops, so I had to substitute Cigarettes Rousse. While one would crumble the Crepes roughly, so that there is still some texture to it, the Cigarettes Rousse seem to work equally well if broken up much more completely (with perhaps a tiny bit more oil to slacken the mixture ever so slightly).
Hi Paul! Thanks for your comment, I think the name is Crispy crepes abroad. The brand's name is Gavottes. Glad you found another option!
I just made this dessert but I had a big doubt about the whipped cream: don't we put sugar in it to whip it up? And no one asked the question so I feel very stupid
thank you for your reply
Hello Françoise, to answer you, the coulis being sweet, there is no need to add more sugar to the whipped cream. See you soon :)
Hello Aurelie,
I made the Bavarian, all my guests loved it :), for my part I found the financier biscuit a little hard and after rereading your recipe I realized that I cooked it in the oven in rotating heat and not traditional heat. I think that's why it was a little hard to cut, perhaps this cooking method cooked it a little more, what do you think?
Despite this, your recipe was once again a great success, thank you :)
Hello Karine, in fact rotating heat cooks much harder than traditional heat. Generally speaking, the majority of people use the traditional method to bake pastries. Glad you really like the recipe! See you soon :)
Excellent cake. I have already made it several times. For my granddaughter's communion, I would like to make it as a 2 or 3-tiered wedding cake with cake dividers and dowel rods. Is this possible or not?
Hello Emmanuelle, so to answer you, I don't know these accessories at all... If you have already made this bavarois several times, you can try to present it as you wish, or ask a pastry chef if it is feasible? See you soon :)
Hello,
I tried your Bavarian cream recipe, it's great! It was a first for me. Very clear and very well explained step by step.
Your blog is a feast for the eyes
thank you for sharing :)
Thank you very much Marine for your comment and your rating! Glad you liked this Bavarian! And happy to welcome you to my blog for other equally delicious recipes :)
Hello,
My husband would like raspberries for his birthday cake... I was looking for a raspberry dessert recipe that was more elaborate than sponge cake and mousse. I'm going to try your recipe which looks excellent. Do you think we could add raspberries to the mousse or on top of the crisp or in the financier? I'm afraid it would be too much, or make the crisp moist. Thank you very much.
Hello Kathy, indeed a raspberry bavarois like this one should really please him! I advise you, if you want, a few fresh raspberries (not frozen) in the mousse when you fill your mold if you want a little more fruit. Not elsewhere otherwise you will have a humidity problem. See you soon :)
Good morning. Can I keep the same recipe but replace the raspberries with strawberries??
Merci!
Hello Stephanie, to answer you, yes you can replace with strawberries, but be careful strawberries contain much more water than raspberries. You will have to do tests to determine the quantity of fruit to use. See you soon :)
Hello,
I'm getting ready to make this cake.
Sorry in advance if this question has already been asked: I have Galak white chocolate and not pastry. Does that change anything?
Thank you for your response and wish you a wonderful evening!
Hello Kathleen, so to answer you, I recommend baking chocolate and not galak which is much sweeter. See you soon ;)
This recipe is one of the ones I'm keeping for my best friend's birthday!
For 24 people, can I "simply" multiply the quantities by 3?
What size mold would you recommend in diameter so that it has a good height?
Thank you in advance!!
Hello Léna, to answer you, if you want to change the size of the mold, the volume calculation is obligatory…
1/ Calculate the volume of my mold (dimensions given in my recipe)
2/ Calculate the volume of your mold
3/ Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of the ingredients.
Goodbye :)
Bonjour,
I made this cake twice for the holidays, it's so good, I wanted to know how to get the crispiness of the lace crepes, thank you
Fabioune
Hello, thank you for your feedback! The crisp should be crispy, if it is not the case you have to pack the crispy more and make sure that the Bavarian is well made so as not to release too much moisture. See you soon :)
Hello Bavarian and delicious thank you
Can I replace the raspberry puree with passion fruit puree?
thank you for your reply
Hello Marie-Carmen, so yes you can try, but you will have to adapt the amount of sugar according to your fruit. This requires a test beforehand. See you soon :)
Hello,
I would like to try this recipe but I have a little question: to save time, can I use the raspberry coulis from Picard instead of preparing it with frozen raspberries? For information, this coulis is composed of 80% raspberry puree, sugar and water.
Thanks in advance for your reply :-)
Hello Marilyn, my coulis is 100% pure fruit (without water or sugar) so the proportions will not be identical. As I want you to succeed with your Bavarian, I advise you to make the coulis yourself :) If you really want to buy it, take the coulis weight as a reference in my ingredients and reduce the sugar accordingly. See you soon!
Thank you very much, I did it yesterday and it was a success. It is really worth it.
There is one step that I did not succeed in doing well, once the cake is cooked when you put it back in the mold it is smaller and the crunch overflows. What is the solution? I had put wax paper for the edge because I did not have the strip. It came out of the mold well except that the biscuit is smaller.
I made the recipe 1 and a half times for my mold. For the mousse I made half with egg whites whipped into snow and mixed with cream and coulis and one less gelatin sheet. Really soft and well set.
A delight
Hello Carole, if your biscuit shrinks a little (usually overcooked): you have to make the crisp according to the size of your cake (wait to do it) and not in advance. You reduce the size of your circle a little then by replacing it in it and that's it! If you modify my recipe (size of the mold, quantities), be sure to follow my calculation technique given at the bottom of the recipe sheet. See you soon :)
Hello, a bit long to do but very easy, the problem is that it is so good that everyone asks me for it.
Thank you Patricia! See you soon :)
A delight! And childishly simple, the recipe is so well explained. Enough to amaze your guests. A superb cake, so good and which holds and cuts perfectly. This site is a gem!
Great, thanks Laurence! See you soon :)
Hello,
I would like to make the Bavarian cream with red fruit puree (instead of making it with fresh fruit). Will that be a problem? Thanks :)
Hello Michelle, yes it is possible, I have also specified in my recipe sheet the necessary dosages of coulis to get your bearings. See you soon :)
Perfect recipe, ultra detailed which makes it easy to make. The result was magnificent and the cake delicious
Thank you very much Amandine! Glad that the result lived up to your expectations :) See you soon
Hello, very good but two big problems my icing ran it looked very good and then the cake was taken out for a while for a trip and when serving it it ran along.
The financier and the crisp were hard to cut.
But it was all very good.
I want to do it again but can you tell me what went wrong in the application of my recipe?
Hello Christine, I'm glad you liked the Bavarian! I see an explanation for each of your problems:
1/ the topping sets with the gelatin: either yours was not incorporated well, or did not set long enough in the refrigerator.
2/ a hard financier is a financier that has been cooked for too long (depending on your oven).
3/ the crispy part that is difficult to cut is because it was spread too thick.
Goodbye :)
Excellent recipe, simple to make and very well explained!
I made it this weekend for my son's 18th birthday, a real success!
Awesome! Thanks Maude, glad your family liked it! See you soon :)
Hello
How can I adapt this recipe with salted caramel?
And above all, can I make it on Friday to eat it on Sunday?
Thank you in advance for your reply
cordially
Joëlle
Hello Joëlle, so to answer you, it's not that simple! We would have to develop a new recipe from scratch to transform a raspberry bavarois into a salted butter caramel bavarois... See you soon :)
Hello,
I did it again. I had frozen strawberries that I bought by mistake. So instead of making a raspberry coulis, I made a strawberry coulis. Delicious, maybe less acidic than raspberries.
It's perfect, easy to make and always so good
Thank you Etienne for your feedback! See you soon :)
Hello, very good recipe.
I would like to make it again but I can't find the recipe anymore.
could you send it to me please thank you.
Hello Marie-Laurence, the recipe has not changed, it is at the bottom of this page: https://liliebakery.fr/bavarois-framboise/
Goodbye :)
Hello
Thank you for the recipe. I made this dessert which looked exactly like the photo. The only problem is that my white chocolate crisp was very hard. Since I didn't have any seed oil, I used sunflower oil instead. Is that why?
Thank you to enlighten me.
Hello Patrick, crispy too hard = it was packed too much or made too thick. You can correct yourself during your second try. See you soon :)
Very good recipe, thank you very much, this is the 3rd time I make it, always very appreciated, I recommend it
Thank you very much Anny! See you soon :)
Hello, can I replace the gelatin with agar-agar? What would be the proportions for the agar-agar? Many thanks
Hello Sarah, I never use agar agar, too complicated to measure. You have to look on the manufacturer's packaging. See you soon :)
Thank you Lillie for this beautiful recipe and all the advice in the comments. The second attempt was a real success with all the guests and it was delicious. I look forward to trying your other recipes.
Thanks Minh! See you soon :)
Great recipe, very easy to follow.
Thank you Nadya! See you soon :)
Hello,
To whip the cream, is it possible to do it with a mixer for those who do not have a pastry robot?
Thank you!
Hello Loane, yes it is possible, you have to take your time it will take longer (put the whisks in the freezer before that helps). See you soon :)
Recipe made 2/3 times, the first time 2 years ago for my little girl's birthday.
It was long for a first time ahah I was looking forward to the result, but a success! We loved it, I even declined it the second time in a red fruit version.
A top recipe!
Thanks Angelina, really great if you liked it! See you soon :)
I made this cake for my birthday. It was delicious and easy to make. Thank you for sharing.
Thank you Lamia! See you soon :)
Very good and fresh, successful the first time. I recommend this recipe!
Great! Thanks Lyna. See you soon :)
Hello,
If I do a reverse assembly, is it possible to start with the topping, then mousse, then biscuit?
I have a doubt about whether you can use an upside-down assembly with icing?
Thank you for your response and all these shares!
Hello Nelly, to answer you, no, we can't start with the icing. I really recommend you assemble it right side up, as my recipe specifies. See you soon :)
Hello, I've already made this magnificent dessert 3 times, and it's a success every time. For the first time, however, I made one on Monday, for tomorrow Saturday, I obviously froze it but it just clicked: I used frozen raspberries, and I put it back in the freezer once finished... I'm stupid... never refreeze a product that's already frozen... I can throw it away, right? At the risk of food poisoning.
Thanks again for these recipes all the same.
Hi Justine, if you cook the raspberries as directed in my recipe, there's no problem freezing the Bavarian cream. See you soon :)
Hello, thank you for the recipe. I had to modify it to make it gluten-free. Everyone loved it.
Hello,
A superb recipe, very well explained, just follow the instructions.
A delight for the eyes and the taste buds.
Everyone loved it!
Thank you for these great recipes.
Thank you Catherine! See you soon :)
Hello, is it possible to freeze the dessert once finished with the topping and wrap it well?
Thanks in advance!!
Hello, yes it is possible, film + aluminum foil to counter the humidity. See you soon :)
Hello,
Is it possible to replace the raspberries with strawberries when making this Bavarian cream?
Hello Gérard, it's possible (even if I've never tried it), you have to adjust the amount of sugar because strawberries are sweeter by default. See you soon :)
A pure delight!
Thank you for all your recipes, they are great!
Thank you very much Martine! See you soon :)
Hello, is it possible to make it with strawberries and if so, are the quantities the same as with raspberries? I have already made several of your cakes, always a success (3 chocolates, raspberry log, mango log, strawberry cake)
Hello Aline, thank you! You can try it with strawberries with the same quantities (I've never done it) you will adapt the amount of sugar to this fruit. See you soon :)
Wow! Great recipe, very easy to make, I made it with a 24 cm circle mold without really changing the quantities and it turned out perfectly!
My guests were delighted and congratulated me on this achievement, so thank you very much for your recipe, Lilie!
This is already the second time I've made the pear and chocolate charlotte and every time it's a success!
This site will be my reference site, that's for sure.
Thank you very much for your inspirations and congratulations for this great, very well-developed site :)
Thank you so much, Amélie! I'm so glad you like my recipe blog! I look forward to seeing you again. See you soon :)
What can I say? Perfect!
Light on the palate, with a crispness that enhances the mousse-like texture.
Little extra with a slightly tangy taste following the topping!
Marvellous!
Thank you very much Emeline! See you soon :)
I've made this Bavarian cream several times and it's a hit every time! A truly delicious recipe! I've sometimes made a few changes: for the topping I made it with red fruits, it's really nice too, and for the financier biscuit I sprinkle it with a little milk because the different times in the fridge tend to make it a little too hard.
Thank you Claire! See you soon :)
Hello Lilie, all your cakes make my mouth water, I would like to try this one for my birthday on Sunday, but I would like to replace the raspberry mousse with the coconut mousse from the coconut passion log, is that possible, and slip in the raspberry insert that you also presented in a log as well. I would like your opinion as a super pastry chef :)
Hi Jennyfer, that's a lot of changes :) But I encourage you to try it first to make sure you get what you want. See you soon :)
Hello, in the mousse I wanted to put half cream and half mascarpone, do I have to add gelatin?
Hello Sylvie, you should do a test by reducing the gelatin (by a third or half). See you soon :)
Many thanks for this delicious recipe.
I made this cake for my son's birthday and it was a huge hit!
I replaced the raspberries with defrosted red fruits (raspberries, blackberries, redcurrants, blackcurrants) for the mousse and it was delicious.
The white chocolate crunch is a real plus.
Thank you for your blog, I am starting to get passionate about baking thanks to you.
That's very kind, thank you Justine! See you soon :)
Every time I have to make a pastry, this is where I find my perfect recipe. For tonight it will be the raspberry white chocolate Bavarian and the Baulois fondant. Thank you for these recipes, so detailed and delicious! They are ALWAYS a success.
Thank you Dorine! See you soon :)
Don't change anything in this recipe, it's PERFECT.
I read the comments and many of you want to change certain ingredients. It's a shame, I might as well use another recipe because this one is perfectly balanced.
I've made it twice and it's been a great success. Visually, the effect is fantastic!
Currently, I have one in the freezer (guests arriving next week), it's finished and at the last minute I'll add fresh raspberries on top. What a time saver! The taste doesn't change at all.
The lemon cheesecake is also excellent and... I don't remember the other recipes I've made but it's always been very successful. I follow the recipes to the letter.
Thank you for all these wonderful recipes.
Oh thank you Christine, that's very kind, I'm glad you like my recipes! See you soon :)
Hello,
I have made this recipe several times and am completely satisfied. I would like to know if it is feasible for 60 people.
Thank you
Hello Emeline, yes it is possible to enlarge the cake but you will have to do a proportion calculation, it is explained at the bottom of the recipe card. See you soon :)
Hi,
I'd like to add an insert to this Bavarian. Should I make this first and freeze it so I can use the mold later for the cookies?
Thank you in advance for your reply
Elena
Hello Elena, yes the insert is always made beforehand and frozen before being placed in the assembly. See you soon :)
Pyszne, proste w przygotowaniu. Polecam
Is it possible to put an insert in the mousse (for example lime) if so how to do it
Thank you very much
Daniel
Hello Daniel, you can absolutely create an insert with the flavor you want, but it's up to you to create it. You can get inspiration from my log recipes for example: https://liliebakery.fr/category/buches/
Hi,
I made this recipe for my partner's birthday, and everyone loved it!
However, when I unmolded it, some of the mousse around the edges came loose. Do you have any tips for next time? I should mention that I don't have any acetate strips.
Furthermore, I found the biscuit a bit hard... perhaps I should have taken the cake out of the fridge well before serving?
Thank you for your advice, your blog is great, I recommend it to many people around me.
Hello Lorraine, thank you so much! The acetate sheet helps create a clean finish when unmolding, I recommend using it. Perhaps the financier was slightly overcooked? See you soon :)
Hello,
Do you think I can reduce the amount of raspberry mousse and add vanilla mousse?
Thank you for these wonderful recipes.
Hi Marie, thank you! Yes, that's possible, feel free to test the quantities yourself. See you soon :)
Hello,
I'm ready to make this recipe, but I don't have acetate film. Can you tell me what I can use as a substitute?
Thank you in advance.
Hello Josette, if you don't have any, use baking paper. See you soon :)
In the top!
A very good cake that delighted all my guests.
Thank you
Thanks Karou! See you soon :)
Hello, I'm going to make Bavarian cream this week for a birthday; could you tell me the quantities for 11 people? Thank you.
Hello, I'm providing the recipe for a specific diameter given in my recipe. If you'd like to change it, feel free to do the calculations. See you soon :)
Due to lack of time, I skipped the white chocolate crunch layer and used the extra time to increase the ingredients for the raspberry mousse by 25%. It was absolutely delicious. Just like a cake from a bakery. Perfectly sweet... in short, everyone loved it!
For those who are worried - as I have read in the comments - about a preparation based on powdered gelatin: it works perfectly well (no choice, there were no more gelatin sheets in the store).
Made in a springform pan. To serve, I ran a knife blade dipped in boiling water around the inside of the pan before opening the springform... perfect :)
Thanks Olive for your feedback! I'm so glad you liked it! See you soon :)
Hello,
Thank you for this recipe! Is it possible to reverse the layers of mousse and frosting? I'd like to decorate the cake for a child, and I find the texture of the mousse more appealing for decoration. Is the mousse sturdy enough to support a small sugar decoration?
Thank you
Hi Cindy, no, it's a dessert, it's not meant for that. See you soon :)