Ce Bavarian pear chocolate has something to seduce you: a thin layer of speculoos biscuits topped with a chocolate mousse and a pear mousse, then a fine pear jelly...
Why I love this recipe?
This is the Sunday dessert par excellence! The one that we put on the table, and which always makes the guests salivate... The pear and chocolate are two elegant flavors that always go well together at dessert time.
What I like about this Bavarian pear-chocolate, it’s its mixture of textures, this melting and creamy side combined with this biscuit base...
I am not going to lie to you, it will take you a little while to prepare it but it is worth it.
How to make this Bavarian pear and chocolate?
I recommend first of all to start the day before (or the day before) of the big day. We start by making the speculoos biscuit base. We can then tackle the mousses: chocolate first (denser) and then pear (lighter.
It is necessary to allow a setting time between each layer of foam to prevent them from mixing...
Then you can make the pear jelly (very simple) and the chocolate decorations if you wish. To make them, use baking paper or rhodoïd.
Other dessert recipes to try
If you like this kind of bavarois / dessert, then you will definitely like these recipes: Mascarpone, coffee, chocolate desserts, Vanilla red berry desserts in gradient, Raspberry pistachio dessert domes.
If you make this pear chocolate bavarois, don't hesitate to tag @liliebakery so I can see the result!
- 120 g soft butter, melted
- 300 g speculooos
- 300 g dark chocolate pastry
- 90 g unsalted butter
- 3 egg yolks
- 50 g icing sugar
- 40 cl whole liquid cream 30% mg
- 2 cc granulated sugar
- 35 cl whole liquid cream 30% mg
- 100 g icing sugar
- 300 g pear puree
- 4 gelatin sheets
- 2 gelatin sheets
- 200 g pear puree (with pears in syrup, drained and mixed)
- 100 g dark chocolate pastry
- Mix the melted butter with the crumbed speculoos. Pack the resulting dough (comparable to sand) in the bottom of a 22cm diameter round hinged mold then refrigerate.
- Melt the dark chocolate and the butter in a double boiler. Beat the egg yolks and icing sugar until whitened.
- Beat the whole liquid cream with the powdered sugar until whipped cream.
- Mix the melted chocolate and the egg yolks with a whisk, gently add the whipped cream. Pour into the bottom of the mold (on the biscuit base). Refrigerate for at least 1 hour.
- Whip the whole liquid cream into a whipped cream with the icing sugar.
- Heat 100 g of pear puree and melt the gelatin leaves previously softened in cold water. Add 200g of pear puree and mix well.
- Gently fold the whipped cream into the pear mixture. Pour the resulting mousse into the mold, above the chocolate mousse. NB: To facilitate the final demolding, you can place a strip of rhodoid on the perimeter of your mold before pouring the foams (see link at the bottom of my article). Leave to cool for at least 1 hour.
- Soften the gelatin sheets in cold water.
- Heat 100 g of pear puree. Melt the gelatin. Add again 100g of pear puree. Mix well. Let cool then pour delicately on top of the bavarois.
- Melt dark pastry chocolate in a bain-marie, then place a thin layer of chocolate on a rhodoïd strip. Then all you have to do is fold this strip so that the chocolate takes shape while cooling (see chocolate curls in my photos). Gently peel off before placing on top of the bavarois.
[shopr_shopthepost collection="bavarois-poire-chocolat" title="// MATERIALS USED //"]
It looks appetizing.....bravo....
It looks appetizing, BRAVO !!!!
Bonjour.
I have already made several recipes from your posts.
Well done.
I'm going to try the pear/chocolate Bavarian.
What is the weight of gelatin?
Thank you. Have a nice day.
Hello Geneviève, I always use the Vahiné brand (1,88 grams per sheet). See you soon :)
Good evening!! I tagged you right here: http://lerenardetlesraisins.wordpress.com/2013/04/17/le-jour-ou-jai-ete-taguee-the-versatile-blogger-award/
Hoping that you will answer them! ;)
He is magnificent!
he is superb = P
Magnificent !! Well done !!!
What a success! It's not a cake, it's a work of art! It makes you want it!
Mmmh a recipe that is already on the list!!! I can't wait to taste it :)
worthy of a great pastry chef..... beautiful achievement!! what talent...!!! I love....... kisses kisses TITOU.....
I note ;)
perfect for me too! =)
It is beautiful your Bavarian!
This cake is really superb! and so delicious... yummm
It looks great, plus it looks delicious and very airy!
Sublime! I want to taste it :)
Whaoouu it is really sublime!
Good evening, another achievement to die for, a perfect combination that must explode in the mouth, pleasure with each spoonful !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I took the liberty of tagging you since I follow your site assiduously, don't hesitate if you feel like it!!!
Kisses kisses and thank you again for this light temptation !!!
Beautiful photo that makes this dessert terribly irresistible!
This cake is very appetizing and associations full of gluttony bravo
[...] https://liliebakery.fr/bavarois-poire-chocolat-craquant-speculoos/ [...]
Good evening, your recipe seems excellent to me and I would like to do it again. The only problem is that I only have pastry circles for individual cakes (8cm circles with pushers). Do you think I can make the recipe with this kind of mold or do you need a bigger circle? And how did you manage to have such smooth edges? Thank you for your response. Good night
Hello, yes absolutely, it's up to you to test :-) For smooth edges, use rhodoid film. See you soon
I think everything on your very pretty blog makes me salivate!! but then this cake! it's magnificent!! delicious! and as you say: "yummy"!!
Pretty as everything and super appetizing
I have been following your blog with interest for a while, having tried a few recipes but never as beautifully as yours, and here for once the result is not too bad, and delicious, so thank you ;-)
http://camie-le-chou.blogspot.fr/2013/11/madame-la-patissiere-mousse-poire.html
Nice result for your Bavarian indeed! @ soon
Hello
Your Bavarian cream looks very appetizing and I'd love to try it. I see the recipe is for 8 people, but what size cake tin does it use? Thank you.
Hello, the dimensions are given in my recipe. See you soon :)
Hello!
I came across your blog while looking for pictures of pear/chocolate bavarois...I'm blown away, it's magnificent, sublime creations, and your bavarois is splendid!
I started a baking blog very recently, I have reason to blush with my little fake pastries lol (if you want to take a look: http://www.marieandcow.wordpress.com)
I found the same recipe as you on the net and I decided to make it for Christmas and I succeeded perfectly!! I think I will follow your recipe with your quantities...
I have a question, did you make it with your springform pan and line it with parchment paper? I'm looking for the best method...I had also thought about buying a 6cm high circle...what do you think?
I wish you good luck with your blog...I won't miss your news!!
Marie
Hi Marie, I just put baking paper on the base of the mold. No need for the sides thanks to the hinge system. See you soon
can we make a pear compote, with pears bought in cans "tin cans" from stores?. here in Belgium it is impossible to find pear compote in jars. can I have a quick answer, because the pear compote is for Christmas 2013 for my bavaroise
Hello, yes you can mix pears in syrup (canned). Good pastry, @ soon.
Good evening, I am in the process of making it and I wanted to know if I can make the pear mousse with pear compote and not pear puree. Thank you very much.
Hello, yes it is possible. See you soon :)
Hello Lilie,
I tried your recipe this weekend, it was delicious! Our friends loved it and I brought some to my colleagues this morning who only had one bite! :)
Next recipe: coconut passion chocolate bavarois :) I'll let a few weeks pass, otherwise my darling and I will quickly gain weight;)
Good continuation,
See you soon,
Nesrina
So bravo to you Nesrine! :-)
Desserts are for your own pleasure, so don't deprive yourself... See you soon
hello Lilie, your Bavarian is a killer !, on the other hand I would like to redo it in a rectangle mold, what size should I take for this recipe?
thank you for sharing your recipes with us it's great for us!
good luck and long life to your blog
Hello Carine, it depends on the size of your rectangle :-) You can try with the same proportions at first, you will adjust for the next realization. Have a good pastry!
[...] without further ado, find a recipe, thank you Lilie BAKERY for her recipe available here: https://liliebakery.fr/bavarois-poire-chocolat-craquant-speculoos/And here is the [...]
[...] the recipe, I always take the same one, a delight, that of Lilie Bakery and its "Bavarois [...]
Hello Lilie :)
I wanted to know for the pear mousse, do we have to put gelatin sheets? What exactly will this bring to the foam?
Thanks in advance for your reply :)
Hello, yes gelatin is essential if you want your mousse to hold, otherwise, it will remain too liquid. @ soon
Hello Lilie,
This cake is beautiful and ultimately not as complicated as it looks!
Surprising result for the guests!
Next time I'll try the passion fruit one.
Thank you for your recipes.
Hello
You do not specify the amount of egg yolk in the chocolate pudding.
Thank you in advance
Hello the amount of yolks is well indicated in the recipe: 3
Hello
Can I freeze pear chocolate bavarois?
Thank you
Gelatin 1,90????
Hello Geneviève, yes you can freeze the bavarois by wrapping it and then placing it in an airtight container to protect it from humidity. The gelatin is from Vahiné, I only use that one (1,88 grams per sheet)
Hello, this is the second time I've made it and it's amazing every time!!!! I just divided the biscuit part and replaced it with shortbread biscuits :)
I tested it, it's great and all my guests liked it. Thank you
Hello
is it possible to put a layer of chocolate (1cm) on top? or will it "crush" the pear layer?
Thank you
Angélique
Hello, is it mandatory to add butter each time you melt the chocolate for the cake to hold? I find the chocolate already quite fatty, if I can avoid adding fat... thank you.
Hello Lilie,
And thank you very much for this very well explained recipe :)
I made it for my son's 2nd birthday. I had some problems unmolding it because I think I overcooked the chocolate, which stuck to the edge of the springform pan...
If you want to see my recipe, it's here: http://monptitcoingourmand.blogspot.fr/2014/06/bavarois-speculoos-choco-poire.html
Have a good day :)
Hello Gwen, I saw your creation, you know it's normal for the chocolate mousse to stick to the wall, you can run a thin knife blade all around it before unmolding, it makes the job much easier ;-) See you soon
Hello !! I am in awe of this Bavarian, I intend to eat it and let my guests taste it tomorrow noon.
Can I prepare it tonight, for tomorrow noon? the crunch will not soften?
Thank you for your advice and especially for your sharing.
Hello, sorry for the delay in responding, but yes no problem you can do it the day before. It will not change anything for the crunchiness. @ soon
Hello
I would like to try your Bavarian cream which looks great.
Do you think I can make this in advance and freeze it?
If so, how far in advance should I defrost it?
Thank you for your answers
Sorry, the message did not go through...
Hello,
I made this Bavarian for my daughter's birthday. It is very easy to make and was admired by the guests!
You do indeed have to do it in 3 stages but in one afternoon and doing something else in between: no problem.
Thanks again for this great recipe !!
Hello! Exquisite this Bavarian !!!! But it is better to taste it the next day !!! An explosion of sweetness in the mouth and yet I am not a fan of speculos.
Very very good!!!
Hello,
tried and tested recipe: this bavarois is delicious and easy to make. I found the chocolate mousse particularly good and I'm keeping this recipe for other desserts.
Thank you for sharing.
recipe tested and approved this weekend, a treat...fresh and creamy!
Thank you Lily for sharing your recipes...
Merci :)
Thank you for this recipe that I made last week for my dad's birthday. My mold being bigger, I put 3 bricks of cream of 20 cl instead of 2 in each part. Next time I will try with caramel, to see if it is less sickening than chocolate (only criticism that could be made of me!). The speculoos base remained very crunchy, the pear gave a touch of freshness... In short, thank you again!!!
Thanks for your return ! @ soon
Hello,
This is the 4th time I've made this Bavarian, everyone loves it, it's amazing. Thank you.
Today I'm doing it again for my son's 25th birthday.
Good evening, your recipe looks delicious. I have two questions: for how many people? did you buy the ready-made pear puree or do you make it?
thanks in advance
Hello Melanie, I used pears in syrup mixed into a puree, see you soon
Oh my God! My favorite sweet flavor in a mousse cake version. I am testing it shortly. Thank you for all the delicious recipes!
http://www.recettepunch.org
Hello
C for how many people a 22cm mold please?
Hello, I would say 6-8 slices or so.
Hello. I would like to make this very beautiful cake but my mold is 26 cm. Will it be okay anyway?
Hello, yes it will be fine, the result will be just a little flatter;)
[…] Pear-Chocolate Bavarian Cream on Crunchy Speculoos […]
Hello,
I have just discovered your blog and I want to congratulate you, it is really pretty and pleasant to read!
Suddenly, a birthday presents itself, I am tempted to make this cake by following your recipe to the letter.
But I have a little question, the birthday being on Thursday evening, do you think it is possible to make the recipe two days before? That is to say that I would make the speculoos/chocolate mousse part on Tuesday evening, then the pear mousse, as well as the jelly on Wednesday evening to finish with the decorations on Thursday itself.
Can there be risks on the performance of the foams?
Thank you for your future answer, keep it up!
Hello then prepare it for the year
Go ahead and freeze it? Thanks
Hello !
I had already made this cake a year or two ago and it was very well received.
I made this cake again today and the same thing as the first time (I thought I had made a mistake or had a mold that was too small): I found that the quantity of speculoos base and chocolate mousse was far too large. I was able to make 3 ramekins of mousse alone with what was left over. If I had put everything in, my springform pan (which is a good 22 cm on each side) would have been full with just that. Or maybe my pan is not high enough... No problem, I know some people who will enjoy the mousse tonight ;) And I'll make a note of it for next time.
Hello, I would like to try to make this cake but you say that you need a 22cm mold, I have a 26cm mold, is that a problem? Thank you
Nothing serious :) It will just be flatter...
Hello, thank you again for all these great recipes! A friend asks me to make this Bavarian for her again but she is pregnant so no chocolate mousse for her, I was wondering, can I replace her with the chocolate mousse from the Bavarian 3 chocolate? Thank you very much for your help.
Hello, yes, absolutely, it will be lighter :)
Hello, I'm going to try this recipe this weekend. Is it possible to use other biscuits? What do you recommend?
Thank you
Hello, yes you can use any dry biscuit according to your tastes (coconut biscuit, butter biscuit, chocolate biscuit...)
Hello and thank you for this great recipe!! I am testing it but I think I made a mistake. When I put the whipped cream in the pear puree, it completely collapsed. Is it because the pear puree was not cooled? In doubt, I put it in the fridge rather than pouring it on my dessert. Can this be fixed? Thanks in advance
Hello, yes it can be fixed with gelatin :)
Hello, very nice recipe that I want to try today. I wanted to know what is the weight of your gelatin sheets?
Hello, these are Vahiné sheets in supermarkets, I don't remember their unit weight...
Hello Lilie
I would like to make this beautiful dessert but can be frozen like the one with dulcey which is a pure wonder.
thank you for these beautiful shares, each more attractive than the next, we want to try them all and have as beautiful an effect as yours.
Chantou
Hello Chantal, yes it can be frozen;)
I really enjoyed making this recipe even though I didn't go as far as the chocolate decorations. Apart from that it was simple, good and beautiful! Thank you for this great recipe :-)
I wanted to change from the traditional raspberry-exotic fruit Bavarian. I discovered this recipe during my research. So I made it but to my great surprise, I ended up with a 22 cm Bavarian (as indicated in the recipe) quite high but also 8 individual verrines and by perfectly following the step by step of the recipe and its quantities.....
We enjoyed ourselves
Hello,
Your Bavarian cream looks delicious and I want to make it at home. You say that it is advisable to start it the day before. I would like to know what steps can be done the day before and continued the next day?
Also I don't have rhodoid tape at home what can I use to replace it
Thank you in advance
Hello, you need rest time between layers so it's up to you to see which layers you can make in advance. Generally speaking a Bavarian cream is better if it is made entirely the day before. The Rhodoid is optional to unmold without it is necessary to pass a knife blade but the result will be less smooth, therefore less pretty.
This cake is super good and very good It was a success with my friends thank you for this recipe
Hello
Can we cover it with a mirror glaze on it so please freeze it before ??
Hello, do you have any advice on replacing gelatin with agar agar please? Thank you.
Excellent.
On the other hand, the taste of pear is not strong enough for me.
I'll have to try adding more pear puree next time.
Tomorrow I am making the same recipe but with raspberries this time :)
Hello,
Too much chocolate mousse even with a 33 mold. No problem, my darling will love it!
Unfortunately the pear mousse was sliced. A tip?
I will put more pear because not very pronounced. In any case, thank you for the recipe !!!
Hello, I made your pear and chocolate entremet recipe, it was excellent and really easy to make!
I would like to know if you think it is possible to replace the pears with apples because I would like to make a dessert with crunchy speculoos, caramelized apples and apple mousse. Do you think I can use the same proportions of pear mousse for my apple mousse?
Thanks again for your delicious recipes! :)
[…] I am far from being the Valérie DAMIDOT of cakes and as I said in the introduction I wanted to make an aesthetic cake, I started with a mirror glaze, I had been seeing it on Instagram for a while but I preferred the velvet spray in a can, less tiring ah ah ah ha! So it's true that the color of the glaze has nothing to do with the pear but in the end does it really matter? I wanted it to be red because it looked better and was more appropriate for the recipient of the cake. But don't forget that the mirror glaze is not part of the initial recipe (we can stop with the jelly, see the original rendering here) […]
Bonjour.
The cake is very pretty.
Can we replace pear puree with pear compote?
Hello yes absolutely possible!
hello can you tell me how to make a pear puree: p
Hello, we mix the pears in syrup.
A magnificent cake and lovely comments, I'm going to try this recipe this weekend for my darling's birthday who loves the pear/chocolate combination.
A quick question about the pear puree. Just mix pears in syrup if I understand correctly?
Should they be heated before mixing them?
Also, for this kind of cake I usually replace the rhodoid with baking paper. Do you think this method can also be suitable for this cake?
Thanks for your feedback,
Anna
Hello, no need to heat the pears first. I prefer Rhodoïd the mold release is cleaner. See you soon
Hello
Can you tell me what is the weight of your gelatin sheets (1 or 2 grams). Thanks in advance
Hello these are Vahiné leaves in supermarkets about 2g it seems to me.
Good evening, magnificent recipe that I will rush to try next weekend! beginner in pastry, I would have liked to know if it was possible to make a mirror glaze on top? Good evening.
Good evening, yes you can, it's not the easiest though :) and you will lose the pear flavor on top, it's a shame.
Hello,
I would like to make this Bavarian for Sunday and would like to double the quantities.
Do I have to double the size of the mold or can you give me the dimensions to take please?
Thank you
Have a good day
Hello, I advise you to make 2 in this case, with the same size of mold.
I just made your recipe for tonight's dessert. The chocolate mousse looks very present, the layer is much bigger than the pear layer, and yet I increased the quantities of the pear mousse a little...
Tasting tonight, we'll see :)
Finally, the 2 layers of chocolate and pear are the same size.
Excellent cake! I added a little less sugar because I've gotten into that habit.
I recommend this recipe! everyone loved it!
Merci :)
Hello ! I have already made your dessert which is super good! I have to redo one for Sunday noon but I wouldn't have time to start it on Saturday. Can I do it on Friday for Sunday? Thanks and I love everything you do!
Very nice cake, but much too heavy and greasy for my taste!
Hello,
Can I make this cake a week in advance by freezing it in a silicone mold? Will the biscuit base hold up well when unmolded? I already make fruit bavarois that I freeze so that I can make them in advance but with a sponge base in general so I'm a little afraid that my biscuit will crumble when unmolded and defrosted because I'm not used to it. Otherwise is it possible to freeze in a stainless steel cake tin?
Thank you anyway for this great recipe.
Hello,
The recipe looks great, I'm going to try it this weekend.
However, you are on a circle of 22 cm, but how high? (I guess 6cm, considering the quantities).
Wouldn't it have been more interesting to make a jelly on top with the syrup from the pears? ^^"
Thank you anyway!
Very good! But the pear is not pronounced enough, next time I will put pieces of pear in the chocolate mousse, the cake is at least for 8 people.
Recipe followed to the letter except for the pear jelly made without sugar. A delight!
Hello
Is it possible to add pieces of fresh or lightly composted pears? If so, do you recommend between speculos and chocolate or elsewhere?
Thank you!
Hello
It would be handy to have a printable version
Hello
I would like to make your recipe this weekend. I'll make the cake with fresh pears.
For the pear puree, you advise me to mix my fresh pears or to make them stew?
Goods.
Hello, I advise you to poach them with a water / sugar mixture to create pears in homemade syrup. Then you can follow the directions in the recipe. See you soon :)
Hello,
Great entree thank you
For the pear puree:
I drain my pears in syrup.
And I mix them alone without anything?
(I mean by that I do not add a little syrup from the pears? )
thank you in advance
John
Hello Jonathane, no the pears are sweet enough in their syrup. No need to add any more when mixing ;) See you soon
Hello, is it possible to make it in advance and freeze it?
Hello Emeline, yes absolutely. You have to wrap it well in film and aluminum foil to isolate it from the humidity in the freezer. See you soon :)
Hello, thank you for all your recipes. For this recipe of vavarois what can I replace the gelatin with because I have never managed to put it in cakes without having lumps
Hello Monique, I advise you to keep the gelatin, it's the easiest to use: if you have lumps, it's because your preparation was not hot enough when you added the drained gelatin. The gelatin should melt in a few seconds before your eyes, while mixing. Don't hesitate to try again with these tips. See you soon :)
Hello,
I made this cake but I had too much chocolate mousse and so I found the pear taste not strong enough (maybe it comes from the pears in syrup?).
Otherwise the recipe is very well explained and the cake is good.
Would it be possible to replace this chocolate mousse with the one indicated in the pear chocolate charlotte which I found easier to make?
Thank you for this recipe !
Hello,
Is it possible to make this Bavarian in advance and freeze it?
thank you for your comeback
Hello Johanna, yes you can freeze the Bavarian made for a few days. It is necessary to plan a slow defrosting in the refrigerator for several hours before tasting. See you soon :)
Hello, can we make the foams 24 hours before then mount them on the day of the production?
Hello Margot, no for this kind of dessert you have to pour the mousses into the mold when you make them (among other things because of the gelatin). You can prepare your bavarois in advance and freeze it however. Allow 4-6 hours of defrosting in the refrigerator before tasting. See you soon :)
Delicious and simple recipe to make, it just takes time to set in the fridge. Don't hesitate to make it. A real delight
Thank you very much Sergio for your feedback! See you soon :)
Hello. How do you make your pear puree? Thanks in advance for your reply.
Hello Sophie, it is specified in the ingredients: "(with drained and blended pears in syrup)" so very simple to make, see you soon :)
Hello, before I start this recipe soon, I would like to have your opinion: do you think it could work to make a mousse with 1/3 chocolate and 2/3 pear? I would like to put the fruit at the heart of my creation and would not want the chocolate to take over too much. However, I want to preserve the balance of flavors as much as possible and not have an overly sweet result. Perhaps also the pear mousse would hold more difficult if I reduce the doses of chocolate mousse? Thank you for your feedback :)
Hello Jean-Guillaume, my recipe is the one I offer on my site: if you want to modify it for your personal preferences I invite you to try it in the kitchen because that's how I do it before publishing each one - impossible to decide without testing :) see you soon
I love your recipes, I have already made several. Always well explained, bravo for your work! :) I had a question about the Bavarian, can we replace the crispy speculoos with a crispy milk chocolate? Thank you
Hello Aurore, thank you for your message! Yes you can replace with a classic crispy milk chocolate, be careful it will be harder to cut. See you soon :)
Made yesterday, everyone loved it. Thanks for the recipe. For my part, I reduced the amount of chocolate mousse (200g) and for next time I will also reduce the speculoos base which was a little too thick for my taste. Thanks for the very precise explanations.
Thank you very much Delphine! You are right to adapt the recipes to your taste, we each have our own :) See you soon
I made this dessert for my son's birthday. A delight, very light. I am not disappointed with your recipes having already made several.
Thank you very much Christiane! Glad you like this Bavarian, See you soon :)
for the chocolate mousse, is it essential to put 3 egg yolks,
Hello Anne-Marie, you have to follow the instructions of the recipe if you want the same result as me. See you soon :)
Hello, can we replace the speculoos with shortbread or Breton pancakes? because some of my guests don't like the taste of cinnamon, thank you for your answer
Hello Catherine, yes you can. See you soon :)
This recipe is just delicious. You have to take it a few days in advance but by following the recipe to the letter, it's quite simple. Everyone loved it and this Bavarian cream is a hit for birthdays. Thank you
Glad you like the Bavarian! See you soon :)
Hello
I have never made Bavarian cream, can I make this recipe a week in advance and store it in the freezer like desserts?
Thank you in advance for your response
Have a good day
Hello Céline, yes, no problem freezing it. See you soon :)
Very light! This beautiful combination of speculoos, pear, and chocolate is a real treat. I've been asking for more!
Oh, that's a very good sign then! Thanks Magalie! See you soon :)
Hello, you have to take the cake out of the freezer the day before or in the morning. My meal is at lunchtime. Thank you.
Hello, the night before will be fine or very early in the morning. See you soon :)
Hello, can the Bavarian cream be frozen? Thank you.
Hello, yes, you can freeze it. See you soon :)
The website doesn't allow 9/10, otherwise that would be my rating. Very good recipe. However, I didn't use the chocolate mousse described here because I wanted a mousse with less sugar and no butter. I reduced the butter in the biscuit base by 50g, and that was more than enough. I followed the pear section exactly. I froze it at each stage and put the cake in the fridge the morning I was going to use it to eat in the afternoon; it was perfect.