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.
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.
- Soft 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.
How to make this raspberry bavarois?
- Financial cookie : we can do it in advance. Prepare the financial dough and bake it in the mould. Then let it cool completely.
- Crispy white chocolate : melt the white chocolate and add crumbled lace crepes. We press this mixture on the financial biscuit, in the mold.
- Raspberry mousse : we prepare the raspberry coulis then we mix it with the whipped cream, with the gelatin. Pour this mixture over the crispy white chocolate.
- Raspberry glaze : prepare the raspberry coulis then add the gelatin. This coulis is then poured over the already solidified raspberry mousse.
- Décor : I used raspberries, but you can let your imagination run wild (by adding white chocolate decorations 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 under glass.
Other recipes to try
If you like to make bavarois/desserts, then I also recommend these other recipes from the blog:
- Dessert 3 chocolates
- Chocolate and coffee mascarpone entremets
- Banoffee pie, whipped caramel banana
- Bavarian pear chocolate speculoos
- Caribbean coconut flan with caramel
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty raspberry bavarois!
Raspberry Bavarian, Crispy White Chocolate
A fresh and fruity raspberry bavarois for dessert: a financial biscuit, a crispy white chocolate, a generous raspberry mousse and a raspberry topping. We love it!
Quantity: 8 parts
Material:
Ingredients:
Financial cookie
- 95 g Soft butter
- 70 g almond powder
- 80 g icing sugar
- 60 g 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 whole liquid cream 30% mg
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
Preparation:
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 :)
Ruzanna
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!
LadyMilonguera
Beautiful this Bavarian!
Lilie bakery
Thank you Lady :)
Emeline
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.
Lilie bakery
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 :)
Clear
Another question: in the financial biscuit part, when you say “add the egg whites, is that the beaten egg whites? Or liquid? Thanks
Lilie bakery
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 :)
Cedric
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;)
Lilie bakery
Thank you very much Cedric!
Clear
Hi,
Do you thaw the raspberries beforehand?
Thank you for your delicious recipes and tips.
Lilie bakery
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 :)
Corinne
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
Lilie bakery
Hello Corinne, no risk of soaking if you do the day before, see you soon :)
Céline
Hello, is it good with a crispy dark chocolate too?
Lilie bakery
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!
Caroline
Whaaaaa!!! Stunning ! I have a lot of blackcurrants in the garden, do you think we can replace the raspberry with blackcurrant? Thanks !
Lilie bakery
Hello Caroline, I've never made a blackcurrant version, but since it's a red fruit, you can try! Goodbye :)
camille
hello, is it possible to make this cake with a 24 cm mold, without increasing the quantities
ingredients??
have a good day
Lilie bakery
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 :)
Céline
Hello, what height of circle should be taken?
Lilie bakery
Hello Céline, about 8-10cm in height, see you soon :)
Camille
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.
Lilie bakery
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 :)
Céline
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
Lilie bakery
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%.
Stephanie
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.
Lilie bakery
Hello Stéphanie, indeed for the financier, we simply mix the unbeaten egg whites with the other ingredients. Goodbye :)
Sabrina
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
Lilie bakery
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 :)
ANNICK
Hello,
What biscuit can I replace the financier with because I have an allergic person?
thanks in advance for your suggestions
Lilie bakery
Hello Annick, allergic to what? If it's almond, replace it with hazelnut, it works too.
Amandine
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
Lilie bakery
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.
ANNICK
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
Lilie bakery
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 :)
Emeline
Hello,
Is it possible to make the mousse and the topping directly with fruit puree?
Thank you !
Lilie bakery
Hello Emeline, yes it is quite possible :)
David
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
Lilie bakery
Hello David, indeed this topping is not made for anything other than a flat Bavarian. Otherwise you have to turn to a mirror topping like in my other recipe: https://liliebakery.fr/dome-entremets-framboise-pistache/
Aurélie
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...
Lilie bakery
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 :)
Pauline
Hi
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
Lilie bakery
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 :)
Marjorie
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
Lilie bakery
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 :)
Marie
Bonjour,
Is it possible to replace the raspberry with blackcurrant purée?
If so, how much for a 40×60 frame?
Thank you ✨✨✨
Lilie bakery
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 :)
Tiphaine
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
Lilie bakery
Hello Tiphaine, you can very slightly reduce the gelatin so that the texture holds a little less well, if you prefer. Goodbye ;)
Marine
Hi
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 ?
Lilie bakery
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 :)
Christelle
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?
Lilie bakery
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 :)
Elo
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!
Lilie bakery
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 :)
Rochelle
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?
Lilie bakery
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.
celine
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?
cordialement,
Céline
Lilie bakery
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 :)
Julie
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
Lilie bakery
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 :)
Joan
Hello,
Do you think I can remove the financial and instead make the crispy by doubling the quantities?
Lilie bakery
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 :)
Sandra
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 !
Lilie bakery
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 :)
Marie
Hello can we make it in the form of a log!?
Many thanks
Lilie bakery
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!
Natascha
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
Lilie bakery
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...
madleen
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?
Lilie bakery
Hello Madleen, you can melt half milk chocolate half praline in this case.
Ludivine
Hello Aurelie
Is it possible to put raspberry jam on top instead of the topping?
Lilie bakery
Hello Ludivine, it may be too sweet unfortunately, I do not advise you. Goodbye :)
Virginia
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
Lilie bakery
Hello Virginie, if you prepare it the day before, the flavors will be even more developed the next day. Goodbye :)
BRUNO
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
Lilie bakery
Thanks Bruno! Happy New Year 2023 to you too
Laurine
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.
Lilie bakery
Hello Laurine, yes you can replace with mashed red fruits. The taste result will therefore be different from the original. Goodbye :)
Sylvie
Hello, is that I can use bottled raspberry coulis on sale in stores rather than raspberries for the topping.
Thank you
Lilie bakery
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 :)
Fany
Can the topping be prepared in advance or will it be too thick and stiff if cold?
Thank you
Lilie bakery
Hello Fany, we cannot prepare it in advance unfortunately because it contains gelatin (which freezes quickly). Goodbye :)
Martine
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
Lilie bakery
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 :)
cat
Hi
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.
Lilie bakery
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 :)
cat
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.
ysa
Hello,
Bavarian made this weekend for my birthday :) it's a real delight!!!!!
Thank you for all these lovely recipes :)
Lilie bakery
Thank you Ysa for your feedback! See you soon :)
Coline
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!
Lilie bakery
Hello Coline, you leave aside the water that flows you do not need it. See you soon :)
Vanessa
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?
Lilie bakery
Hello Vanessa, you just have to let the raspberries thaw before using them so that they are soft (like fresh). See you soon :)
Pauline
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
Lilie bakery
Hello Pauline, thank you for your feedback! You can optionally add fresh raspberries, they will make a little moisture indeed. See you soon :)
Pauline
5 stars for this recipe!
Lydie
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
Lilie bakery
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 :)
Loïc
Hi
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
Lilie bakery
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 :)
AnnSo
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!
Lilie bakery
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 :)
Cindy
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
Lilie bakery
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 :)
Catherine
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.
Lilie bakery
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...
Pauline
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
Lilie bakery
Hello Pauline, no replacement possible sorry! You absolutely need lace pancakes to make a crisp. See you soon :)
Emilie
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.
Lilie bakery
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 :)
Auguin
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!
Lilie bakery
Thanks for your return ! It's a dessert that pleases a lot I confirm! See you soon :)
Etienne
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
Lilie bakery
Thank you Etienne for your feedback! See you soon :)
Marion
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
Lilie bakery
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 :)
Nathan
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.
Lilie bakery
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 :)
Mari
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.
Lilie bakery
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
Etienne
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
Lilie bakery
Thank you Etienne for your feedback! It's a beautiful dessert to share with loved ones :) See you soon
Amélie
Hi
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
Lilie bakery
Hello Amélie, I always use the Vahiné gelatin found in supermarkets, the sheet weighs 1,90 grams. See you soon :)
Solene
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
Lilie bakery
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 :)
Amandine
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
Lilie bakery
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 :)
Julian
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
Lilie bakery
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 :)