Raspberry Bavarian, Crispy White Chocolate

Raspberry Bavarian recipe - Lilie Bakery

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 light almond taste, and the crispy one is white chocolate and lace crêpes.
  • Texture : several textures are mixed, the soft, the crispy, the unctuous. The whole forms a very light dessert which is perfect at the end of a meal.
  • Difficulty level : it's not complicated as a dessert, but you have to plan to do the steps little by little (starting the day before or 2 days before for example). On the hardware side, you will need a adjustable pastry ring or 22cm springform pan.
Raspberry Bavarian - Lilie Bakery

Ingredient details

  • raspberries : these are the stars of this Bavarian raspberry! I use thawed raspberries for the mousse and topping. Nevertheless, for the final decoration, I take fresh raspberries, 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 “brown butter” of the financier biscuit.
  • granulated sugar : I deliberately use little sugar in this raspberry Bavarian – but know that you can adapt the quantities according to your tastes (more or less).
  • gelatin : this is what allows the raspberry mousse and the raspberry topping to hold together.
Crispy white chocolate raspberry bavarois - Lilie Bakery

How to make this raspberry bavarois?

  1. Financial cookie : we can do it in advance. Prepare the financial dough and bake it in the mould. Then let it cool completely.
  2. Crispy white chocolate : melt the white chocolate and add crumbled lace crepes. We press this mixture on the financial biscuit, in the mold.
  3. 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.
  4. Raspberry glaze : prepare the raspberry coulis then add the gelatin. This coulis is then poured over the already solidified raspberry mousse.
  5. Décor : I used raspberries, but you can let your imagination run wild (by adding white chocolate decorations to your raspberry bavarois).

My tips for a successful Bavarian

  • use a rhodoid band to place inside your pastry circle: the rendering when unmolding 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.

Raspberry bavarois with raspberry topping - Lilie Bakery

Can you freeze raspberry Bavarian?

Yes ! You can freeze raspberry bavarian once done. 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:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty raspberry bavarois!

Raspberry bavarian recipe - Lilie Bakery
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4.8 on 229 votes

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!
Prep time1 time
Cook time25 minutes
Total1 time 25 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Bavarian, Desserts
Yield: 8

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, grape seed…
  • 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

Instructions:

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. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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221 comments

  1. Reply

    Ruzanna

    19th October, 2013

    Delicious recipes, with a lot of finesse.
    And a super beautiful site, we want to spend hours "tasting" your art creations: 0)!
    Thank you very much for sharing your passion with such taste and simplicity!

  2. Reply

    LadyMilonguera

    20th May 2022

    5 stars
    Beautiful this Bavarian!

    • Reply

      Lilie bakery

      23th May 2022

      Thank you Lady :)

  3. Reply

    Emeline

    22th May 2022

    5 stars
    Hello,
    I just came across your recipe and I have a question. Can we freeze it once fully made and thaw it in the fridge on D-Day? It won't alter the taste? And add the decoration at the last moment.. thank you in advance for your answer.

    • Reply

      Lilie bakery

      23th May 2022

      Hello Emeline, yes you can freeze your bavarois (well wrapped). Thawing takes about 6/8 hours in the fridge. It doesn't alter the taste if you don't leave it on for weeks and weeks. See you soon :)

  4. Reply

    Claire

    7th June 2022

    5 stars
    Another question: in the financial biscuit part, when you say “add the egg whites, is that the beaten egg whites? Or liquid? Thanks

    • Reply

      Lilie bakery

      8th June 2022

      Hello Claire, these are the unbeaten egg whites, if not for the size of the mold for a 20cm circle you have to reduce the quantities otherwise each layer will be too thick compared to my recipe made for a 22cm mold. Goodbye :)

  5. Reply

    Cedric

    12th June 2022

    5 stars
    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;)

    • Reply

      Lilie bakery

      13th June 2022

      Thank you very much Cedric!

  6. Reply

    Claire

    15th June 2022

    5 stars
    Hi,
    Do you thaw the raspberries beforehand?
    Thank you for your delicious recipes and tips.

    • Reply

      Lilie bakery

      17th June 2022

      Thanks Claire! To use them yes they need to be thawed, either room temperature or refrigerator (longer). On the top in decoration I advise fresh ones it is prettier. Goodbye :)

  7. Reply

    Corinne

    July 8, 2022

    Hello,
    Little question
    If I prepare my fruit bavarois the day before, is there no risk that it will make water?
    Thank you for your answer

    • Reply

      Lilie bakery

      July 11, 2022

      Hello Corinne, no risk of soaking if you do the day before, see you soon :)

  8. Reply

    Céline

    July 13, 2022

    Hello, is it good with a crispy dark chocolate too?

    • Reply

      Lilie bakery

      July 14, 2022

      Hello Céline, no, I don't recommend dark chocolate in the crisp, it would be much too hard. If you want to bring dark chocolate you can reduce the raspberry mousse part and add a chocolate mousse. But it's not the same recipe, it's up to you to create it :) See you soon!

  9. Reply

    Caroline

    July 14, 2022

    Whaaaaa!!! Stunning ! I have a lot of blackcurrants in the garden, do you think we can replace the raspberry with blackcurrant? Thanks !

    • Reply

      Lilie bakery

      July 16, 2022

      Hello Caroline, I've never made a blackcurrant version, but since it's a red fruit, you can try! Goodbye :)

  10. Reply

    camille

    July 16, 2022

    hello, is it possible to make this cake with a 24 cm mold, without increasing the quantities
    ingredients??
    have a good day

    • Reply

      Lilie bakery

      July 19, 2022

      Hello Camille, if you increase the size of the mold without changing the quantities the end result will be flatter. It's as you prefer, see you soon :)

  11. Reply

    Céline

    July 17, 2022

    Hello, what height of circle should be taken?

    • Reply

      Lilie bakery

      July 19, 2022

      Hello Céline, about 8-10cm in height, see you soon :)

  12. Reply

    Camille

    July 23, 2022

    I have a question that may seem silly but I need the answer for the bavarois and the topping you put 380g of raspberries including 200g for the coulis. But why are the 180g? Same for the topping in total 230g of raspberries for 120g for the coulis.

    • Reply

      Lilie bakery

      July 25, 2022

      Hello Camille, it's quite 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 is all :)

  13. Reply

    Céline

    August 21, 2022

    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

    • Reply

      Lilie bakery

      August 24, 2022

      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%.

  14. Reply

    Stephanie

    August 25, 2022

    5 stars
    Hello, I have a question about unbeaten egg whites: once add to the mixture what do you do? Do we just mix? Without whipping? Thanks in advance.

    • Reply

      Lilie bakery

      August 29, 2022

      Hello Stéphanie, indeed for the financier, we simply mix the unbeaten egg whites with the other ingredients. Goodbye :)

  15. Reply

    Sabrina

    September 2, 2022

    5 stars
    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

    • Reply

      Lilie bakery

      September 12, 2022

      Hello Sabrina, hard to say going from a circle to a rectangle, in addition if the height changes, but if you double it should be fine… See you soon :)

  16. Reply

    ANNICK

    September 9, 2022

    Hello,
    What biscuit can I replace the financier with because I have an allergic person?
    thanks in advance for your suggestions

    • Reply

      Lilie bakery

      September 12, 2022

      Hello Annick, allergic to what? If it's almond, replace it with hazelnut, it works too.

  17. Reply

    Amandine

    September 19, 2022

    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

    • Reply

      Lilie bakery

      4th October, 2022

      Hello Amandine, you 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 R². Goodbye.

  18. Reply

    ANNICK

    September 20, 2022

    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

    • Reply

      Lilie bakery

      4th October, 2022

      Hello Annick, you can actually make a sponge cake. I don't have a recipe on my blog, I'm not fond of it. Goodbye :)

  19. Reply

    Emeline

    19th October, 2022

    Hello,
    Is it possible to make the mousse and the topping directly with fruit puree?
    Thank you !

    • Reply

      Lilie bakery

      21th October, 2022

      Hello Emeline, yes it is quite possible :)

  20. Reply

    David

    20th October, 2022

    Hello,

    Regarding the topping if I use a dome-shaped mould, once frozen and unmolded, when I pour the topping, won't it slip? How to avoid this?
    Thank you

  21. Reply

    Aurélie

    24th October, 2022

    5 stars
    Hello,

    First off, sorry for the mess!

    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 rarely and it's to please him). I did a first test this weekend with frozen strawberries because no more raspberries at the store.

    When I talk about setbacks, I over-whipped my cream which I had left at room temperature and which started to make butter (full of small 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 a temperature cream was needed… It shouldn't be for this type of preparation!!

    I tasted it anyway, just to see if it was 100% off: the taste is good (the visual is less so!!), except that my crispy white chocolate has softened…. My question is: can it be because the strawberries were frozen and released water? I thawed them overnight though.

    Thank you for your answer, I'll try again this weekend to see if I can do better...

    • Reply

      Lilie bakery

      26th October, 2022

      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 actually 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 as your whipped cream was missed, it dissociated fat and water and soaked the base of the bavarois. Good luck, see you soon :)

  22. Reply

    Pauline

    6th November 2022

    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

    • Reply

      Lilie bakery

      7th November 2022

      Hello Pauline, you can keep it in the fridge by covering it to prevent it from picking up odors from the fridge. To thaw raspberries, it takes several hours. You can put them in the fridge the day before, they will be thawed the next day. Goodbye :)

  23. Reply

    Marjorie

    15th November 2022

    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

    • Reply

      Lilie bakery

      15th November 2022

      Hello Marjorie, you can change the financial cookie for a very thin brownie base. You need something soft because above it is the crunchiness that you have to put. Goodbye :)

  24. Reply

    Marie

    15th November 2022

    5 stars
    Bonjour,

    Is it possible to replace the raspberry with blackcurrant purée?

    If so, how much for a 40×60 frame?

    Thank you ✨✨✨

    • Reply

      Lilie bakery

      16th November 2022

      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 get the number by which to multiply all the ingredients. Goodbye :)

  25. Reply

    Tiphaine

    16th November 2022

    4 stars
    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

    • Reply

      Lilie bakery

      23th November 2022

      Hello Tiphaine, you can very slightly reduce the gelatin so that the texture holds a little less well, if you prefer. Goodbye ;)

  26. Reply

    Marine

    24th November 2022

    4 stars
    Hello

    I just made your recipe except that the white chocolate crisp is very hard.
    I followed the recipe well.
    Then all the parts come apart.
    It's normal ?

    • Reply

      Lilie bakery

      24th November 2022

      Hello Marine, for the crispiness to be less hard, you have to pack it less on the biscuit and not make it too thick. For the parts that stand out, I don't really understand what you mean… You have to let the Bavarian rest longer perhaps? Goodbye :)

  27. Reply

    Christelle

    30th November 2022

    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?

    • Reply

      Lilie bakery

      December 1, 2022

      Hello Christelle, it means that there has been a problem in your bavarois and that the lace pancakes have taken on water! They do not resist water, only chocolate, that's why I mix them with white chocolate. I don't use Reims biscuit. Goodbye :)

  28. Reply

    Elo

    December 4, 2022

    Good evening! Thanks for sharing! I plan to freeze it before topping and topping the day I take it out for defrosting…but according to your response to a previous comment, is it possible to freeze it after making the topping too?! It won't move when defrosted? Thanks!

    • Reply

      Lilie bakery

      December 6, 2022

      Hello Elo, as it's frozen coulis with gelatin, it won't change much to freeze it too. But if you want more freshness, you can do it the day you take it out of the freezer, as you wish. Goodbye :)

  29. Reply

    Rochelle

    December 8, 2022

    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?

    • Reply

      Lilie bakery

      December 8, 2022

      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.

  30. Reply

    celine

    December 8, 2022

    Hello,

    There was no more gelatin sheet in store. I bought powdered gelatin from Vahiné.
    Does it fit the same way? What are the proportions to put in the mousse and the topping?
    Sincerely,

    Céline

    • Reply

      Lilie bakery

      December 10, 2022

      Hello Céline, I've never used it… I know you have to add a portion of water, that's why it complicates the thing! If you were you, I'd rather try to find gelatin sheets (or you try with the powder but without guarantee). Goodbye :)

  31. Reply

    Julie

    December 11, 2022

    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

    • Reply

      Lilie bakery

      December 13, 2022

      Hello Julie, I did not have this problem, mine is always flat. However, to make yours less domed, you can try turning it over on the wire rack to cool it down. It will lose some of its bulge. Otherwise, as a last resort, you can cut the "dome" that protrudes using a large knife. Goodbye :)

  32. Reply

    Joan

    December 12, 2022

    5 stars
    Hello,
    Do you think I can remove the financial and instead make the crispy by doubling the quantities?

    • Reply

      Lilie bakery

      December 13, 2022

      Hello Joana, no I do not advise you to do it: it will be impossible to cut because it is too thick. The bottom financier brings stability to the Bavarian at the time of the cut. There must be a cookie (but you can make another cookie if you don't like the financier). Goodbye :)

  33. Reply

    Sandra

    December 16, 2022

    Hello,
    I'm starting tomorrow in this Bavarian that looks great!
    However, my my mold indicates 26 cm in diameter but by measuring it… I have 24cm.
    how to adapt the quantities of this recipe?
    Thank you in advance !

    • Reply

      Lilie bakery

      December 17, 2022

      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 :)

  34. Reply

    Marie

    December 23, 2022

    Hello can we make it in the form of a log!?
    Many thanks

    • Reply

      Lilie bakery

      December 23, 2022

      Hello Marie, possibly, even if it is not made for the base… You will have to do volume calculations to adapt your quantities. I already have several yule log recipes on my blog!

  35. Reply

    Natascha

    December 26, 2022

    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.
    I want to use your mousse and icing recipe but I don't know if I should put the chocolate mousse above or below the red fruit mousse. The chocolate mousse would be that of the chocolate coffee entremet.
    Do I prepare less red fruit mousse to avoid it being too high?
    I would also have liked to use a larger mould, 26 or 28cm.
    Thank you in advance for your answer

    • Reply

      Lilie bakery

      December 27, 2022

      Hello Natasha, thank you but I can't develop recipes adapted to the needs of each reader :) I already publish mine for free, it's already good...

  36. Reply

    madleen

    December 26, 2022

    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?

    • Reply

      Lilie bakery

      December 27, 2022

      Hello Madleen, you can melt half milk chocolate half praline in this case.

  37. Reply

    Ludivine

    December 29, 2022

    5 stars
    Hello Aurelie
    Is it possible to put raspberry jam on top instead of the topping?

    • Reply

      Lilie bakery

      December 30, 2022

      Hello Ludivine, it may be too sweet unfortunately, I do not advise you. Goodbye :)

  38. Reply

    Virginia

    December 30, 2022

    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

    • Reply

      Lilie bakery

      2th January 2023

      Hello Virginie, if you prepare it the day before, the flavors will be even more developed the next day. Goodbye :)

  39. Reply

    BRUNO

    4th January 2023

    5 stars
    I made this Raspberry Bavarois recipe for the New Year and I thank you and congratulate you for your simple and very understandable explanations, we really enjoyed it, it was beautiful and good thanks to you.
    Thanks again and Happy New Year 2023.
    Bruno

    • Reply

      Lilie bakery

      5th January 2023

      Thanks Bruno! Happy New Year 2023 to you too

  40. Reply

    Laurine

    7th January 2023

    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.

    • Reply

      Lilie bakery

      9th January 2023

      Hello Laurine, yes you can replace with mashed red fruits. The taste result will therefore be different from the original. Goodbye :)

  41. Reply

    Sylvie

    12th January 2023

    Hello, is that I can use bottled raspberry coulis on sale in stores rather than raspberries for the topping.
    Thank you

    • Reply

      Lilie bakery

      13th January 2023

      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). Goodbye :)

  42. Reply

    Fany

    27th January 2023

    Can the topping be prepared in advance or will it be too thick and stiff if cold?
    Thank you

    • Reply

      Lilie bakery

      30th January 2023

      Hello Fany, we cannot prepare it in advance unfortunately because it contains gelatin (which freezes quickly). Goodbye :)

  43. Reply

    Martine

    5th February 2023

    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

    • Reply

      Lilie bakery

      7th February 2023

      Hello Martine, this is a recipe tested and approved by many readers, who left their note on the recipe, as you can see. So there is no mistake...
      You have to respect the size of my pastry ring, ie 22cm, otherwise your bavarois will be much flatter than mine. See you soon :)

  44. Reply

    cat

    14th February 2023

    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 of your site this year. Very nice success. Your site is a treasure.

    • Reply

      Lilie bakery

      15th February 2023

      Hello Kat and thank you for your loyalty here! I've never tried, but you can give it a try. You would have to adjust the dose of sugar because the tangerine is sweeter. See you soon :)

  45. Reply

    cat

    15th February 2023

    5 stars
    Bonsoir
    Thank you very much for the quick response.
    I tried tonight. I added less sugar.
    The foam looks good.
    Verdict tomorrow.
    I will put a comment specifying the amount of sugar… etc.

  46. Reply

    ysa

    16th February 2023

    5 stars
    Hello,
    Bavarian made this weekend for my birthday :) it's a real delight!!!!!
    Thank you for all these lovely recipes :)

    • Reply

      Lilie bakery

      17th February 2023

      Thank you Ysa for your feedback! See you soon :)

  47. Reply

    Coline

    27th February 2023

    5 stars
    Hello and thank you for the recipe!!
    I plan to use frozen raspberries for the mousse. When you let them thaw, should you keep the water in or let them drain? My question may seem silly but I have a doubt ^^ Thank you!

    • Reply

      Lilie bakery

      28th February 2023

      Hello Coline, you leave aside the water that flows you do not need it. See you soon :)

  48. Reply

    Vanessa

    March 1, 2023

    Hello, thank you very much for the recipe.
    I have a small question when I mix my frozen raspberries I end up with a stuck "dough", (no coulis)… can I add a little water to make it liquid?

    • Reply

      Lilie bakery

      March 2, 2023

      Hello Vanessa, you just have to let the raspberries thaw before using them so that they are soft (like fresh). See you soon :)

  49. Reply

    Pauline

    March 16, 2023

    Hello and thank you for this great recipe that I have already made once and which was super good. I'm planning 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 might bring moisture inside? Thank you very much for the time you take to answer me. Paulina

    • Reply

      Lilie bakery

      March 17, 2023

      Hello Pauline, thank you for your feedback! You can optionally add fresh raspberries, they will make a little moisture indeed. See you soon :)

  50. Reply

    Pauline

    March 16, 2023

    5 stars
    5 stars for this recipe!

  51. Reply

    Lydie

    March 17, 2023

    Hello I have a round mold of 24cm by 6 high help for the ingredients and measure I did not really understand the calculations thank you

    • Reply

      Lilie bakery

      March 20, 2023

      Hello Lydie, 6cm in height is not high enough to have the same result as me, you would need a higher mould. Otherwise, you take the same quantities, in your mold, and the result will be lower since it is larger in diameter. See you soon :)

  52. Reply

    Loïc

    March 20, 2023

    4 stars
    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

    • Reply

      Lilie bakery

      March 30, 2023

      Hello Loïc, you should try a little less cooking for the financial next time, it may be from there. The oil is necessary so that the crispiness cuts easier, otherwise it is harder. See you soon :)

  53. Reply

    AnnSo

    March 22, 2023

    Hello,

    Thank you very much for this recipe. I would like to start on Saturday for my daughters' birthday but dividing the quantities by two. What circle diameter do you recommend? And I pierced the transparent band but in 4 cm height, it is perhaps a little low?

    Thank you!

    • Reply

      Lilie bakery

      March 30, 2023

      Hello Anne-So, I do not recommend halving the quantities. Keep this mold instead, you can freeze what you have left to enjoy later! 4cm is too low for my mould, however, I take 8cm. See you soon :)

  54. Reply

    Cindy

    April 2th

    5 stars
    Hello, I made your recipe for a birthday. This one was appreciated by everyone :) . A true delight. Recipe followed to the letter. Only when cutting the bavarois the biscuit was super hard. Surely it hardened in the fridge. How to prevent this one from being hard again for my next Bavarian? :)
    Thank you

    • Reply

      Lilie bakery

      April 3th

      Hello Cindy, do not hesitate to cook it less (the necessary cooking time varies from one oven to another, from one brand to another) See you soon :)

  55. Reply

    Catherine

    April 2th

    5 stars
    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.

    • Reply

      Lilie bakery

      April 3th

      Hello Catherine, if this happens it is because some resistances of your oven heat up more than others. If you cover the dough it will be difficult to cook properly in the middle...

  56. Reply

    Pauline

    April 3th

    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

    • Reply

      Lilie bakery

      April 4th

      Hello Pauline, no replacement possible sorry! You absolutely need lace pancakes to make a crisp. See you soon :)

  57. Reply

    Emilie

    April 6th

    hello, tomorrow Friday is the big day, I'm about to make your beautiful raspberry Bavarian.
    But I have 2 questions:
    – how long can it be left 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 only eat it on Sunday (there is no risk of moistening the cake)?
    Thank you for your answer, I look forward to tomorrow.

    • Reply

      Lilie bakery

      April 11th

      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 :)

  58. Reply

    Auguin

    April 8th

    5 stars
    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!

    • Reply

      Lilie bakery

      April 11th

      Thanks for your return ! It's a dessert that pleases a lot I confirm! See you soon :)

  59. Reply

    Etienne

    April 13th

    5 stars
    Hello,
    I made Bavarian for Easter, it was excellent and light. Only one thing, the next time (because there will be one), I'll put it in the freezer a bit before removing the rhodoïd in order to have a cleaner side.
    Thank you again

    • Reply

      Lilie bakery

      April 20th

      Thank you Etienne for your feedback! See you soon :)

  60. Reply

    Marion

    April 15th

    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 kind of cake and I love your 3 chocolates

    • Reply

      Lilie bakery

      April 20th

      Hello Marion, no, I do not advise you to do it upside down: my recipe is good to assemble right side up. It's very easy to follow you'll see. See you soon :)

  61. Reply

    Nathan

    April 16th

    5 stars
    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.

    • Reply

      Lilie bakery

      April 20th

      Hello Nathan, I don't advise you to keep the financier for so long because it may harden on its own. It is better that you realize all the dessert in advance, and that you keep it in the refrigerator or in the freezer. See you soon :)

  62. Reply

    Mari

    April 22th

    Hello,
    I would like to make your recipe for a girlfriend's birthday but using a geometric (spherical) silicone mold of the silkomart type.
    I need your opinion for the order of assembly, the rendering 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.

    • Reply

      Lilie bakery

      8th May 2023

      Hello Husband, I didn't understand everything in your message, but if you take my recipe, you have to respect the assembly order otherwise disaster or you have to create your own recipe :) See you soon

  63. Reply

    Etienne

    April 23th

    5 stars
    Hello Aurélie,
    As expected, I redid a bavarois, this time in diameter 24 (I multiplied everything by 1 except the financier which is quite thick°. Before removing the rhodoïd, I passed the bavarois 4 minutes in the freezer. 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

    • Reply

      Lilie bakery

      April 26th

      Thank you Etienne for your feedback! It's a beautiful dessert to share with loved ones :) See you soon

  64. Reply

    Amélie

    April 25th

    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

    • Reply

      Lilie bakery

      April 26th

      Hello Amélie, I always use the Vahiné gelatin found in supermarkets, the sheet weighs 1,90 grams. See you soon :)

  65. Reply

    Solene

    April 29th

    Hello and thank you !
    I will try your recipe (I have already made 2 bavarois other than yours and one was good, and for the other, the mousse was too hard, compact).
    What advice for making the very airy mousse? 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 had done..)? Should the whipped cream be rather soft?
    Thank you for your answers

    • Reply

      Lilie bakery

      8th May 2023

      Hello Solène, I simply advise you to try my recipe: because these recipes you are telling me about are not mine! I give all the advice in my recipe, and you can rely on my step-by-step photos that you find earlier in my article. See you soon :)

  66. Reply

    Amandine

    11th May 2023

    Hello Lilie Bakery,
    I'm going to make your beautiful raspberry Bavarian on Saturday, it was chosen by my companion's sister, it will be her birthday cake.
    Some of the guests are vegetarians so I want to replace the gelatin with agar agar. The problem is that I've never used it except in gelled coulis and inserts and I'm very afraid that my mousse won't set.
    Do you have any advice for me on this? Quantity compared to gelatin? When should I add it to fruit?
    ? And do I have to reach a certain temperature afterwards to pour it over the crisp?
    I wish you a good evening.
    Amandine

    • Reply

      Lilie bakery

      15th May 2023

      Hello Amandine, I am not an agar agar user at all (I only work with gelatin), I advise you to follow the instructions and dosages given on your packaging. See you soon :)

  67. Reply

    Julian

    16th May 2023

    5 stars
    Hello to you,

    First of all, I wanted to tell you that your site is great!!!

    Here I would like to know for a 46×32 frame how much should I multiply your recipe?

    Thank you in advance for your answer

    • Reply

      Lilie bakery

      30th May 2023

      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 :)

  68. Reply

    Camille

    July 7, 2023

    5 stars
    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 shortbread with a little butter to bind everything together, it was great with a light aftertaste of coconut and on the top in folds of raspberries I put ripe currants blueberries and very small shavings of white chocolate
    To do again! For the summer it is perfect and light.

    • Reply

      Lilie bakery

      July 7, 2023

      Thank you very much Camille! See you soon :)

  69. Reply

    Cleo

    July 10, 2023

    5 stars
    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

    • Reply

      Lilie bakery

      July 11, 2023

      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

  70. Reply

    Emilie

    July 18, 2023

    Hello :)

    I have a question regarding the topping. Is it possible with this recipe to make a full topping? If so with this same topping recipe?
    Thank you :)

    • Reply

      Lilie bakery

      July 24, 2023

      Hello Emilie, to answer you, no I advise you against it, it would not be great neither taste nor visually. To make a shiny glaze you need something very, very smooth and opaque, and this grout is not really. I wanted to give priority to the taste of the fruit when preparing it. See you soon :)

  71. Reply

    Bernadette

    July 23, 2023

    Hello,
    I would like to follow your bavarois recipe for my daughter's birthday, for 20 people … by making only one cake.
    What mold would you recommend, and how high please?
    And by how much should I multiply the ingredients?
    Thanks in advance, have a good evening

    • Reply

      Lilie bakery

      July 24, 2023

      Hello Bernadette, 20 people is a circle of 30cm. 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 to multiply your ingredients by. See you soon :)

  72. Reply

    Amanda

    July 24, 2023

    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

    • Reply

      Lilie bakery

      July 24, 2023

      Hello Amanda, my finished Bavarian I haven't measured it, but at a glance it's 7-8cm high. See you soon :)

  73. Reply

    Michael

    July 29, 2023

    Hello,
    I use a hinge mold. The pb is that the financier retracts slightly and lets appear a small play between the walls of the mold and the financier. This small space will fill it with crispiness. Is this a bp? Can we reverse the cost and the financial?
    I will send you a photo of the final result.
    Thank you in advance

    • Reply

      Lilie bakery

      August 7, 2023

      Hello Mickael, if your financier is shrinking, you can simply tighten your circle. Otherwise, you add extra crispiness on the sides. No, I advise you not to put the crisp under the financier because it is totally unstable when cut. See you soon :)

  74. Reply

    John

    August 5, 2023

    Hello Lilie,
    it's fig season and I would have liked to make a Bavarian.
    Do you believe I can take the same quantities as for the raspberry Bavarian?
    Beautiful day.

    • Reply

      Lilie bakery

      August 7, 2023

      Hello John, I have never tried figs in Bavarian, unfortunately I cannot advise you. See you soon :)

  75. Reply

    Amandine

    August 12, 2023

    Hello,
    For the raspberry mousse step, how long do you put it in the freezer to avoid waiting 2 hours for the next step?? :)

    • Reply

      Lilie bakery

      August 19, 2023

      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 :)

  76. Reply

    Raphaelle

    August 30, 2023

    5 stars
    Hello,
    I tested this recipe for my mum'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 would wait for the raspberry coulis to be a little warmer to add it to my whipped cream, which tended to fall back a little (I think the gelatin made up for it all).
    Thank you in any case for your very detailed and well illustrated instructions!

    • Reply

      Lilie bakery

      August 31, 2023

      Thank you very much Raphaëlle for your message! Yes, gelatin has this almost “magical” power :) See you soon

  77. Reply

    Brigitte

    September 3, 2023

    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 height 5 cm do you think it can be ok? I would like to put a decorative canvas at the bottom so assembly upside down and put in the freezer for unmolding do you think it's doable… Thank you for your answers. Brigitte

    • Reply

      Lilie bakery

      September 6, 2023

      Hello Brigitte, I think the mold you are talking about will be too small in height for this Bavarian. A simple circle will do! See you soon :)

  78. Reply

    Laura

    September 4, 2023

    5 stars
    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!

    • Reply

      Lilie bakery

      September 4, 2023

      Hello Laura, yes it is possible but for it to hold you still have to add gelatin to it after heating it. See you soon :)

  79. Reply

    Audrey

    September 5, 2023

    5 stars
    Hello,
    I'm going to make this recipe, the biscuit is already ready! But I wanted to mount the bavarois upside down to insert a pattern canvas from our friend Guy D! Is this possible with Gelatin Coulis? Won't it stick to the canvas?

    • Reply

      Lilie bakery

      September 6, 2023

      Hello Audrey, for my part I have never mounted bavarois on a patterned canvas. I imagine it works because this type of accessory must be made for? The gelatin should help with the release, you can try. See you soon :)

  80. Reply

    sylvie

    September 20, 2023

    5 stars
    Hello lilibakery,
    Thank you for your recipe which I will try next week. Can you please tell me if I can replace the gelatin sheets with agar-agar. THANKS
    cordially
    Sylvie

    • Reply

      Lilie bakery

      September 20, 2023

      Hello Sylvie, I never use agar agar but I think it is possible: you need to look on the packaging of your agar agar to find out the necessary proportions. See you soon :)

  81. Reply

    Cécile

    7th October, 2023

    5 stars
    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?

    • Reply

      Lilie bakery

      10th October, 2023

      Hello Cécile, yes you can speed up the setting of the raspberry mirror by placing it in the freezer. See you soon :)

  82. Reply

    Alexia

    10th October, 2023

    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 :)

    • Reply

      Lilie bakery

      16th October, 2023

      Hello Alexia, so my recipe already suggests a raspberry mirror (it's not just a coulis, it's frozen on the Bavarian). See you soon :)

  83. Reply

    Aloise

    12th October, 2023

    Hello,
    I will try to make your recipe
    Quick question, I plan to start the day before with the biscuit, for the rest what do you recommend for the crispy milk chocolate, also before the day or the following day?
    Thank you very much

    • Reply

      Lilie bakery

      16th October, 2023

      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 :)

  84. Reply

    Margaux

    16th October, 2023

    5 stars
    Hello,

    I tested your recipe, it is excellent but a quick question, is it possible to replace the financier biscuit with a joconde biscuit?

    Thank you in advance :)

    • Reply

      Lilie bakery

      19th October, 2023

      Hello Margaux, yes absolutely, you can replace the biscuit with another if you prefer, see you soon :)

  85. Reply

    Marilyne

    16th November 2023

    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!

    • Reply

      Lilie bakery

      20th November 2023

      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 :)

  86. Reply

    Alexia

    18th November 2023

    5 stars
    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!!!!

    • Reply

      Lilie bakery

      20th November 2023

      Hello Alexia, in my recipe I specify gelatin (not pectin) it does not react the same. 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 :)

  87. Reply

    Ophelie

    27th November 2023

    5 stars
    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? :)

    • Reply

      Lilie bakery

      December 1, 2023

      Hello Ophélie, yes it is possible but I recommend fresh raspberries which will produce less water than frozen raspberries. See you soon :)

  88. Reply

    Laura

    December 6, 2023

    5 stars
    Perfect!!! I made this Bavarian for the first time in my life and it was a success! So this will be one of the cakes offered for Christmas this year :)
    Small question however: 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 “harshly” or if I wanted a slightly better result. more airy I only had to 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!

    • Reply

      Lilie bakery

      December 7, 2023

      Hello Laura, if you want the effect of a creamier mousse (which will hold a little less) you can in fact 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 aluminum foil to prevent it from absorbing moisture. See you soon :)

  89. Reply

    FRADET

    December 6, 2023

    Hello, I noted 6 recipes but is this normal, I have to copy them because I cannot print them? Thank you for your reply.

    • Reply

      Lilie bakery

      December 7, 2023

      Hello Daniele, the copy and paste function is disabled on my site because I had a lot of my texts stolen by malicious people. On the other hand, if you go down to the full recipe at the bottom of the page there is a “print” button to print the recipe card. See you soon :)

  90. Reply

    René

    December 12, 2023

    5 stars
    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

    • Reply

      Lilie bakery

      December 12, 2023

      Hello René, thank you! If it remains in the pastry circle then the simplest thing is to surround the circle with cling film + aluminum foil to prevent moisture from entering. As the circle is higher than the Bavarian, then it will not touch the grout on top. See you soon :)

  91. Reply

    René

    December 12, 2023

    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?

    • Reply

      Lilie bakery

      December 13, 2023

      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 leaks, there was a problem with your gelatin. See you soon :)

  92. Reply

    Guylaine

    December 18, 2023

    5 stars
    Hello,

    I have made this cake several times and frankly, always a success.
    But quick question…. This time I'm going to make it in advance and therefore tried to freeze it but will the crispiness remain crispy once defrosted?
    Thank you for your recipes and your response.

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Guylaine, yes it is possible to freeze it, however it must be well protected from humidity (cling film + aluminum). The crisp being coated in chocolate, it will remain crisp provided that the raspberry mousse is well made. See you soon :)

  93. Reply

    Cyrielle

    December 19, 2023

    5 stars
    Hello
    Thank you for this recipe ! I tested it during a birthday and I can tell you that it delighted everyone! Thank you so much !
    Time to make one of your Christmas logs this week.

    • Reply

      Lilie bakery

      December 20, 2023

      Thanks again Cyrielle! Happy holidays :)

  94. Reply

    Macha

    December 27, 2023

    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've made several and it's always successful.

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Macha, it’s possible but be sure to rely on the quantity of coulis in grams given in the ingredients. See you soon ;)

  95. Reply

    Tatiana

    December 29, 2023

    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

    • Reply

      Lilie bakery

      December 30, 2023

      Hello Tatiana, if you want to make your desserts successful 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 :)

  96. Reply

    Fabian

    December 29, 2023

    5 stars
    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 :)

    • Reply

      Lilie bakery

      December 30, 2023

      Hello Fabien, this requires tests in the kitchen (as I do for each recipe published here) I never move forward without having tested before. So you should try it for yourself :) See you soon

  97. Reply

    Stephanie

    21th January 2024

    5 stars
    Great recipe that I followed to the letter. And I love it because I found the weights and quantities and the list of ingredients very detailed and very accurate to obtain the same result. So thank you very much, I was able to have a great dessert for my girlfriend's 10th birthday. There were 8 of us at the table and everyone loved it.

    • Reply

      Lilie bakery

      24th January 2024

      Thank you very much Stephanie for your feedback! Goodbye :)

  98. Reply

    Maity

    26th January 2024

    I just finished this beautiful cake for my son-in-law's birthday. Thanks for the recipe, it’s wonderful.

    • Reply

      Lilie bakery

      1th February 2024

      Thank you very much Maïté, I hope your whole family enjoyed it, see you soon :)

  99. Reply

    Cindy

    March 4, 2024

    Hello,
    I tested and approved the raspberry version recipe! I would like to try the strawberry bavarian. Do I use the same quantity of strawberry coulis for the recipe? THANKS

    • Reply

      Lilie bakery

      March 29, 2024

      Hello Cindy, thank you for your feedback! Strawberries contain more water than raspberries, so be careful to reduce your coulis if you make it yourself. See you soon :)

  100. Reply

    Sophie

    March 10, 2024

    5 stars
    Hello
    Many thanks 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.

    • Reply

      Lilie bakery

      March 19, 2024

      Hello Sophie, thank you very much for your message! Doing it yourself is even better than the pastry chef :) See you soon

  101. Reply

    Clémence

    March 14, 2024

    Hello,
    If I use a coulis that has already been made, should I still add the gelatin?
    Merci :)

    • Reply

      Lilie bakery

      March 18, 2024

      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 :)

  102. Reply

    BRIGITTE

    March 28, 2024

    5 stars
    Hello,
    I made your raspberry bavarian and it was a big hit with my children. I don't have an adjustable pastry ring like you, but I made do with the equipment I had in my possession but it wasn't 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 reviews I've read on different consumer reviews. I thank you in advance for your response. Good day.

    • Reply

      Lilie bakery

      March 29, 2024

      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 :)

  103. Reply

    Proceedings

    March 29, 2024

    Hello for the penultimate step how long do we put it in the freezer?

    • Reply

      Lilie bakery

      April 8th

      Hello Anaïs, the freezer is optional, it’s 45 min/1 hour I would say. In fact, it's as soon as you feel it set. See you soon :)

  104. Reply

    Laurence

    April 1th

    5 stars
    To make 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 ;-)

    • Reply

      Lilie bakery

      April 3th

      Thank you Laurence! Glad that you and your loved ones liked this Bavarian :) See you soon

  105. Reply

    Sylvie

    April 7th

    5 stars
    Hello I made 2 desserts yesterday and today when unmolding the bavarian splits on the side how to do it is a hinged mold.
    Thank you

    • Reply

      Lilie bakery

      April 8th

      Hello Sylvie, to answer you, the Bavarian must have simply clung to your mold, you need to pass a thin knife blade around the edge of the Bavarian before removing your hinge. See you soon :)

  106. Reply

    Christian

    April 7th

    5 stars
    Made for my granddaughter's birthday with raspberries from the garden.
    Excellent ! Validated by the whole family.

    • Reply

      Lilie bakery

      April 8th

      Thank you very much Christian! See you soon :)

  107. Reply

    Anna

    April 25th

    5 stars
    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!

    • Reply

      Lilie bakery

      April 30th

      Thank you very much Anna! I'm glad you like the recipe :) See you soon

  108. Reply

    Fabian

    April 29th

    Hello,

    First visit to your blog, detailed recipe and beautiful photos that make you want to make this Bavarian next weekend!
    One 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 “crispy financier” 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!!

    • Reply

      Lilie bakery

      April 30th

      Hello Fabien, you can transform the recipe if you wish - if you are experienced in pastry you can completely camouflage the financier and the crispiness inside the bavarian without problem :) for the warm raspberry coulis (your other question) it’s actually around 30°. See you soon !

  109. Reply

    Paul

    11th May 2024

    5 stars
    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).

    • Reply

      Lilie bakery

      21th May 2024

      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!

  110. Reply

    Françoise

    31th May 2024

    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

    • Reply

      Lilie bakery

      1th June 2024

      Hello Françoise, to answer your question, the coulis is sweet, there is no need to add more sugar to the whipped cream. See you soon :)

  111. Reply

    Karine

    1th June 2024

    5 stars
    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 :)

    • Reply

      Lilie bakery

      8th June 2024

      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 :)

  112. Reply

    Emmanuelle

    8th June 2024

    5 stars
    Excellent cake. I've done it several times already. For my granddaughter's communion, I would like to make it as a cake stand on 2 or 3 levels with separate cake trays and dowel rods. Is it possible or not?

    • Reply

      Lilie bakery

      8th June 2024

      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 :)

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