Bavarian Pear Chocolate on Crunchy Speculoos

Bavarois pear chocolate - Lilie Bakery

Ce Bavarian pear chocolate has something to seduce you: a thin layer of speculoos cookies topped with a chocolate mousse and a pear mousse, then a fine pear jelly ...

Why do I love this recipe?

It's the ultimate Sunday dessert! The one we put on the table, and which always makes the guests salivate ... pear and chocolate are two elegant flavors that always go well together at dessert time.

What I like about this Bavarian pear-chocolate, it is its mix of textures, this melting and creamy side combined with this biscuit base ...

I am not going to lie to you, it will take you a little while to prepare it but it is worth it.

Bavarian chocolate dessert - Lilie Bakery

How to make this Bavarian pear and chocolate?

I recommend first of all to start the day before (or the day before) of D-Day. We start by making the biscuit base with speculoos. We can then tackle the mousses: chocolate first (more dense) and pear then (lighter.

It is necessary to plan a setting time between each layer of foam to prevent them from mixing ...

Then you can make the pear jelly (very simple) and the chocolate decorations if you wish. To make them, use baking paper or rhodoïd.

Other dessert recipes to try

If you like this kind of bavarois / dessert, then you will definitely like these recipes: Mascarpone, coffee, chocolate desserts, Vanilla red berry desserts in gradient, Raspberry pistachio dessert domes.

If you make this Bavarian pear chocolate, do not hesitate to tag @liliebakery so I can see the result!

Bavarois Pear-Chocolate on Crunchy Speculoos | Lilie bakery 2
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4.5 on 122 votes

Bavarian Pear Chocolate on Crunchy Speculoos

Creamy and melting, ideal to enhance the pear-chocolate duo at dessert time
Prep time1 time
Cook time15 minutes
Total1 time 15 minutes
Recipe type: Desserts
Cuisine: French
Yield: 8 people


Speculoos base

  • 120 g soft butter, melted
  • 300 g speculooos

Chocolate mousse

  • 300 g dark chocolate pastry
  • 90 g unsalted butter
  • 3 egg yolks
  • 50 g icing sugar
  • 40 cl whole liquid cream 30% mg
  • 2 cc granulated sugar

Pear mousse

  • 35 cl whole liquid cream 30% mg
  • 100 g icing sugar
  • 300 g pear puree
  • 4 gelatin sheets

Pear jelly

  • 2 gelatin sheets
  • 200 g pear puree (with pears in syrup, drained and mixed)

Chocolate decor

  • 100 g dark chocolate pastry



  • Mix the melted butter with the crumbed speculoos. Pack the resulting dough (comparable to sand) in the bottom of a 22cm diameter round hinged mold then refrigerate.

Chocolate mousse

  • Melt the dark chocolate and the butter in a double boiler. Beat the egg yolks and icing sugar until whitened.
  • Beat the whole liquid cream with the powdered sugar until whipped cream.
  • Mix the melted chocolate and the egg yolks with a whisk, gently add the whipped cream. Pour into the bottom of the mold (on the biscuit base). Refrigerate for at least 1 hour.

Pear mousse

  • Whip the whole liquid cream into a whipped cream with the icing sugar.
  • Heat 100 g of pear puree and melt the gelatin leaves previously softened in cold water. Add 200g of pear puree and mix well.
  • Gently fold the whipped cream into the pear mixture. Pour the resulting mousse into the mold, above the chocolate mousse. NB: To facilitate the final demolding, you can place a strip of rhodoid on the perimeter of your mold before pouring the foams (see link at the bottom of my article). Leave to cool for at least 1 hour.

Pear jelly

  • Soften the gelatin sheets in cold water.
  • Heat 100 g of pear puree. Melt the gelatin. Add again 100g of pear puree. Mix well. Let cool then pour delicately on top of the bavarois.

Chocolate decor

  • Melt dark pastry chocolate in a bain-marie, then place a thin layer of chocolate on a rhodoïd strip. Then all you have to do is fold this strip so that the chocolate takes shape while cooling (see chocolate curls in my photos). Gently peel off before placing on top of the bavarois.


I advise you to keep the Bavarian wine cool for several hours before tasting.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


Robot pâtissier artisan ivoire 4,8L
Chocolat noir pâtissier
Moule charnière 22cm
Plat gâteau blanc cloche
Robot pâtissier artisan ivoire 4,8L
Chocolat noir pâtissier
Moule charnière 22cm
Plat gâteau blanc cloche
Robot pâtissier artisan ivoire 4,8L
Chocolat noir pâtissier
Moule charnière 22cm
Plat gâteau blanc cloche




  1. Reply


    April 17th

    It's appetizing… ..bravo….

  2. Reply


    April 17th

    It looks appetizing, BRAVO !!!!

  3. Reply

    The fox and the grapes

    April 17th

    Good evening !! I tagged you right here:

    Hoping that you will answer them! ;)

  4. Reply


    April 18th

    He is magnificent!

  5. Reply


    April 18th

    he is superb = P

  6. Reply


    April 18th

    Magnificent !! Well done !!!

  7. Reply


    April 18th

    What a success! It's not a cake, it's a work of art! It gives enviiiiie!

  8. Reply


    April 18th

    Mmmh a recipe that is already on the list !!! I can't wait to taste :)

  9. Reply


    April 18th

    worthy, of a great pastry chef… .. great achievement !! what talent…!!! I like……. kisses kisses TITOU… ..

  10. Reply


    April 18th

    I note ;)

  11. Reply

    Miss kitchen

    April 18th

    perfect for me too! =)

  12. Reply

    LadyMilonguera @ A fun siphon ...

    April 18th

    It is beautiful your Bavarian!

  13. Reply

    the ant Elé

    April 19th

    This cake is really superb! and so greedy ... hummm

  14. Reply


    April 19th

    It is superb in addition to looking delicious and very airy!

  15. Reply


    April 19th

    Gorgeous ! I want to taste it :)

  16. Reply


    April 21th

    Whaoouu it is really sublime!

  17. Reply


    April 21th

    Good evening, another achievement to die for, a perfect combination that must explode in the mouth, pleasure with each spoonful !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    I allowed myself to tag you since I follow your site assiduously, do not hesitate if the heart is there !!!
    Kisses kisses and thank you again for this light temptation !!!

  18. Reply

    Pouce's blog

    April 21th

    Beautiful photo that makes this dessert terribly irresistible!

  19. Reply


    April 29th

    This cake is very appetizing and associations full of gluttony bravo

  20. Reply


    29th May 2013

    I think everything on your very nice blog makes me salivate !! but then this cake! he is magnificent!! greedy! and as you say: "yummy" !!

  21. Reply


    3th June 2013

    Pretty as everything and super appetizing

  22. Reply

    Camie the cabbage

    November 10, 2013

    I have been following your blog with envy for a while, having tried a few recipes but never as nicely as you, and here for once the result is not too bad, and delicious, so thank you ;-)

    • Reply

      Lilie bakery

      November 12, 2013

      Nice result for your Bavarian indeed! @ soon

  23. Reply


    10th December 2013


    I came across your blog while looking for pictures of Bavarian with pear / chocolate… I'm on the buttocks, it's magnificent, sublime creations, and your Bavarian is splendid!

    I launched into a pastry blog very recently I have something to be ashamed of with my little bogus pastries lol (if you want to take a look:

    I found the same recipe as you on the net and I decided to do it at Christmas and to make it perfect !! I think I'll follow your recipe with your quantities ...

    I have a question, you made it with your springform pan and lined it with baking paper? I'm looking for the best method… I also thought about buying a 6 cm high circle… what do you think?

    I wish you good continuation for your blog… I will not miss your news !!

    • Reply

      Lilie bakery

      12th December 2013

      Hello Marie, I just put some baking paper on the base of the mold. No need for the sides thanks to the hinge system. @ soon

  24. Reply

    Ladyfrom Belgium

    19th December 2013

    Can we make a pear compote, with pears bought in a tin can from stores ?. here in Belgium impossible to find pear compote in a jar. can I have an answer quickly, because the pear compote know for Christmas 2013 for my Bavarian

    • Reply

      Lilie bakery

      19th December 2013

      Hello, yes you can mix pears in syrup (canned). Good pastry, @ soon.

  25. Reply


    20th January 2014

    Hello Lilie,

    I tested your recipe this weekend, it was a delight! our friends loved it and I brought some this morning to my colleagues who actually only have one bite! :)
    Next recipe: coconut passion chocolate bavarois :) I'll let a few weeks pass, otherwise my darling and I will quickly gain weight;)
    Good continuation,

    See you soon,


    • Reply

      Lilie bakery

      22th January 2014

      So bravo to you Nesrine! :-)
      Desserts are for fun, so don't go without… @ soon

  26. Reply

    carine archeny

    25th January 2014

    hello Lilie, your Bavarian is a killer !, on the other hand I would like to redo it in a rectangle mold, what size should I take for this recipe?
    thank you for sharing your recipes with us it's great for us!
    good luck and long life to your blog

    • Reply

      Lilie bakery

      28th January 2014

      Hello Carine, it depends on the size of your rectangle :-) You can try with the same proportions at first, you will adjust for the next realization. Have a good pastry!

  27. Reply


    April 20th

    Hello Lilie :)

    I wanted to know for the pear mousse, do we have to put gelatin sheets? What exactly will this bring to the foam?

    Thank you in advance for your answer :)

    • Reply

      Lilie bakery

      April 23th

      Hello, yes gelatin is essential if you want your mousse to hold, otherwise, it will remain too liquid. @ soon

  28. Reply


    April 22th

    Hello Lilie,
    This cake is beautiful and ultimately not as complicated as it looks!
    Surprising result for the guests!
    Next time I'll try the passion fruit one.
    Thank you for your recipes.

    • Reply


      14th December 2016

      You do not specify the amount of egg yolk in the chocolate mopusse
      thank you in advance

      • Reply

        Lilie bakery

        27th December 2016

        Hello the amount of yolks is well indicated in the recipe: 3

  29. Reply

    The call

    April 23th

    Hello, I've done it twice and it's a killer every time !!!! I just divided the biscuit part and replaced with small butter :)

  30. Reply


    April 27th

    I tested it, it is extra and pleased to all my invite. Thank you

  31. Reply


    23th May 2014

    is it possible to put a layer of chocolate (1cm) on it? or will it “crush” the pear layer?
    Thank you

  32. Reply


    23th May 2014

    Bjr is it compulsory for the holding of the cake to add the butter each time the chocolate is melted? I find the chocolate already very fat, if I can avoid adding fat ... thank you.

  33. Reply

    My little gourmet corner

    25th June 2014

    Hello Lilie,
    And thank you very much for this very well explained recipe :)
    I made it for my son's 2 years. I had some problems when removing from the mold because I think I overcooked the chocolate, which stuck around the springform mold ...
    If you want to see my recipe, it's here:
    Have a good day :)

    • Reply

      Lilie bakery

      25th June 2014

      Hello Gwen, I saw your realization, you know it is normal for the chocolate mousse to adhere to the wall, you can pass a thin blade of a knife all around before unmolding, it greatly facilitates the work ;-) @ soon

  34. Reply


    18th October

    Hello !! I am in awe of this Bavarian, I intend to eat it and let my guests taste it tomorrow noon.
    Can I prepare it tonight, for tomorrow noon? the crunch will not soften?
    Thank you for your advice and especially for your sharing.

    • Reply

      Lilie bakery

      19th October

      Hello, sorry for the delay in responding, but yes no problem you can do it the day before. It will not change anything for the crunchiness. @ soon

  35. Reply


    20th October

    I would like to test your Bavarian who looks great.
    Do you think I can prepare it in advance and freeze it?
    If so, how long in advance should I thaw it?
    Thank you for your answers

  36. Reply


    20th October

    Sorry, the message didn't get through ...

    I made this Bavarian for my daughter's birthday. It is very easy to achieve and has made the admiration of the guests!
    You have to do it 3 times, but in one afternoon and do something else in the meantime: no problem.

    Thanks again for this great recipe !!

  37. Reply


    1th January 2015

    Hello! Exquisite this Bavarian !!!! But it is better to taste it the next day !!! An explosion of sweetness in the mouth and yet I am not a fan of speculos.

  38. Reply


    1th January 2015

    Very very good!!!

  39. Reply


    1th February 2015


    tested and approved recipe: this Bavarian is delicious and easy to make. I found the chocolate mousse particularly good and I am saving this recipe for other desserts.
    Thank you for sharing.

  40. Reply


    March 23, 2015

    recipe tested and approved this week, a treat… fresh and smooth!
    thank you lilie for sharing your recipes ...

    • Reply

      Lilie bakery

      April 5th

      Merci :)

  41. Reply


    August 20, 2015

    Thank you for this recipe that I made last week for my daddy's birthday. My mold being larger, I put 3 briquettes of 20 cl cream instead of 2 in each part. Next time I'm going to try the caramel, to see if it's less disgusting than the chocolate (only complaint that we have found for me!). The speculos base remained very crunchy, the pear gave a fresh boost… In short, thank you again !!!

    • Reply

      Lilie bakery

      September 10, 2015

      Thanks for your return ! @ soon

  42. Reply

    Marie Estelle

    20th February 2016

    this is the 4th time that I have done this Bavarian, the world loves it, it's a killer. Thank you.
    today I do it again for my son's 25 years.

  43. Reply


    April 1th

    good evening, your recipe looks delicious. I have two questions: for how many people? do you buy the ready-made pear purée or do you make it?
    thanks in advance

    • Reply

      Lilie bakery

      April 6th

      Hello Mélanie, I used mashed pears in syrup, @ soon

  44. Reply


    28th May 2016

    Oh my God! My favorite sweet flavor in a mousse cake version. I am testing it shortly. Thank you for all the delicious recipes!

  45. Reply


    July 7, 2016

    C for how many people a 22cm mold please?

    • Reply

      Lilie bakery

      July 8, 2016

      Hello, I would say 6-8 slices or so.

  46. Reply


    July 23, 2016

    Hello. I would like to make this very beautiful cake but my mold is 26 cm. Will it be okay anyway?

    • Reply

      Lilie bakery

      July 27, 2016

      Hello, yes it will be fine, the result will be just a little flatter;)

  47. Reply


    13th October


    I have just discovered your blog and I want to congratulate you, it is really pretty and pleasant to read!
    Suddenly, a birthday presents itself, I am tempted to make this cake by following your recipe to the letter.
    But I have a quick question, the birthday being Thursday evening, do you think it is possible to make the recipe two days before? That is to say that I would do the speculoos / chocolate mousse part on Tuesday evening, then the pear mousse, as well as the jelly on Wednesday evening to finish with the decorations the same Thursday.
    Can there be risks on the performance of the foams?
    Thank you for your future answer, keep it up!

  48. Reply


    13th October

    Hello then prepare it for the year
    Go ahead and freeze it? Thanks

  49. Reply


    28th October

    Hello !

    I had already made this cake a year or two ago and it had been well appreciated.

    I made this cake again today and the same as the first time (I thought I was wrong or had a pan too small): I found that the amount of base speculos and chocolate mousse was too important . I was able to make 3 ramekins of mousse on my own with what was left over. If I had put everything, my springform pan (which is 22 cm square) would have been full with just that. Or else it's my mold which is not high enough… No problem I know some who will enjoy the mousse tonight;) And I will note for the next time.

  50. Reply


    31th October

    Hello I would like to try to make this cake but you say that you need a 22cm mold, I have a 26cm mold, is it serious? thank you

    • Reply

      Lilie bakery

      November 3, 2016

      Nothing is serious :) It will just be flatter ...

  51. Reply


    November 8, 2016

    Hello, thank you again for all these great recipes! A friend asks me to make this Bavarian for her again but she is pregnant so no chocolate mousse for her, I was wondering, can I replace her with the chocolate mousse from the Bavarian 3 chocolate? Thank you very much for your help.

    • Reply

      Lilie bakery

      November 11, 2016

      Hello, yes, absolutely, it will be lighter :)

  52. Reply


    November 23, 2016

    Hello I will be testing this recipe this weekend. Is it possible to use other cookies? What do you recommend ?
    Thank you

    • Reply

      Lilie bakery

      9th December 2016

      Hello, yes you can use any dry cookie according to your tastes (coconut cookie, butter cookie, chocolate cookie ...)

  53. Reply


    April 7th

    Hello and thank you for this great recipe !! I'm testing it but I think I made a mistake. When you put the whipped cream in the pear purée, it has completely fallen. Is it because the pear puree was not cooled? When in doubt, I put it in the fridge rather than pour it over my dessert. Is it catch-up? thank you in advance

    • Reply

      Lilie bakery

      April 12th

      Hello, yes it is recoverable thanks to the gelatin :)

  54. Reply


    10th May 2017

    Hello, very nice recipe that I want to test today. I wanted to know what is the weight of your gelatin sheets?

    • Reply

      Lilie bakery

      10th May 2017

      Hello, these are Vahiné sheets in supermarkets I do not remember their unit weight ...

  55. Reply

    Chantal Miton

    14th May 2017

    Hello Lilie
    I would like to make this beautiful dessert but can be frozen like the one with dulcey which is a pure wonder.
    thank you for these beautiful shares, each more attractive than the next, we want to try them all and have as beautiful an effect as yours.

    • Reply

      Lilie bakery

      17th May 2017

      Hello Chantal, yes it can be frozen;)

  56. Reply


    23th May 2017

    I really enjoyed making this recipe even though I didn't go all the way to chocolate decorations. Other than that it was simple, good and beautiful! Thank you for this great recipe :-)

  57. Reply


    24th May 2017

    I wanted to change from the traditional Bavarian raspberry- exotic fruit. I discovered this recipe through my research. So I made it but to my surprise, I found myself with a 22 cm Bavarian (as indicated in the recipe) quite high but also 8 individual verrines and perfectly following the step by step of the recipe and its quantities … ..
    We enjoyed ourselves

  58. Reply

    Tatreaux Clemence

    August 18, 2017

    Your Bavarian looks delicious and I want to make it at home. You say it is advisable to start it the day before. I would like to know what steps can we do the day before and continue the next day?
    Also, I don't have a rhodoid tape at home what can I use to replace it
    thank you in advance

    • Reply

      Lilie bakery

      August 21, 2017

      Hello, it takes time to rest between layers so it's up to you to see which layers you can do ahead of time. In general, a Bavarian is better if it is made entirely the day before. Rhodoïd is optional to decircle without it being necessary to pass a knife blade but the result will be less smooth, therefore less pretty.

  59. Reply


    September 14, 2017

    This cake is super good and very good It was a success with my friends thank you for this recipe

  60. Reply


    September 20, 2017

    Can we cover it with a mirror glaze on it so please freeze it before ??

  61. Reply


    25th October

    Hello, do you have any advice to replace gelatin with agar agar please?

  62. Reply


    30th December 2017

    On the other hand, the taste of pear is not strong enough for me.
    I must try to use more pear puree next time.

    Tomorrow I am making the same recipe but with raspberries this time :)

  63. Reply


    27th January 2018

    Too much chocolate mousse even with a 33 mold. No problem, my darling will love it!
    Unfortunately the pear mousse was sliced. A tip?
    I will put more pear because not very pronounced. In any case, thank you for the recipe !!!

  64. Reply


    March 1, 2018

    hello, I made your recipe for chocolate pear appetizer, it was excellent and really easy to make!
    I would have liked to know if you think it is feasible to replace pears with apples because I would like to make a dessert with crunchy speculos, caramelized apple and apple mousse. Do you think I can use the same proportions of the pear mousse for my apple mousse?
    Thanks again for your delicious recipes! :)

  65. Reply


    August 25, 2018

    The cake is very pretty.
    Can we replace pear puree with pear compote?

    • Reply

      Lilie bakery

      September 12, 2018

      Hello yes absolutely possible!

  66. Reply

    Karine Berrier

    August 27, 2018

    hello can you tell me how to make a pear puree: p

    • Reply

      Lilie bakery

      September 12, 2018

      Hello, we mix the pears in syrup.

  67. Reply


    September 5, 2018

    A beautiful cake and nice comments, I will test this recipe for this weekend on the occasion of the birthday of my darling who loves the pear / chocolate association.

    A quick question about the pear puree. Just mix pears in syrup if I understand correctly?
    Should they be heated before mixing them?

    Also, for this kind of cake I usually replace the rhodoïd with baking paper. Do you think this method can also be used for this cake?

    Thanks for your feedback,

    • Reply

      Lilie bakery

      September 12, 2018

      Hello, no need to heat the pears first. I prefer Rhodoïd the mold release is cleaner. See you soon

  68. Reply

    Barbieux Floriane

    September 11, 2018

    Can you tell me what is the weight of your gelatin sheets (1 or 2 grams). thank you in advance

    • Reply

      Lilie bakery

      September 12, 2018

      Hello these are Vahiné leaves in supermarkets about 2g it seems to me.

  69. Reply


    November 18, 2018

    Good evening, wonderful recipe that I will hurry to try the next wk! beginner in pastry, I would have liked to know if it was possible to make a mirror glaze on top? Good night.

    • Reply

      Lilie bakery

      November 22, 2018

      Good evening, yes you can, it's not the easiest though :) and you will lose the pear flavor above, it's a shame.

  70. Reply

    Arnaud Roussel

    November 22, 2018

    I would like to make this Bavarian for Sunday and I would like to double the quantities.
    Do I have to double the size of the mold or can you give me the dimensions to take please?
    Thank you
    Have a good day

    • Reply

      Lilie bakery

      November 22, 2018

      Hello, I advise you to make 2 in this case, with the same size of mold.

  71. Reply


    31th December 2018

    I just made your recipe for dessert tonight. The chocolate mousse looks very present, the layer is much larger than that of pear, and yet I increased the quantities of pear mousse a little ...
    Tasting tonight, we'll see :)

  72. Reply


    4th January 2019

    Finally, the 2 layers of chocolate and pear are the same size.
    Excellent cake! I have a little less sweetness because I took this habit there.
    I recommend this recipe! everyone loved it!

    Merci :)

  73. Reply


    23th January 2019

    Hello ! I have already made your dessert which is super good! I have to redo one for Sunday noon but I wouldn't have time to start it on Saturday. Can I do it on Friday for Sunday? Thanks and I love everything you do!

  74. Reply


    9th February 2019

    Very nice cake, but much too heavy and greasy for my taste!

  75. Reply


    April 10th

    Can I make this cake a week in advance by freezing it in a silicone mold? Will the biscuit base hold up well when removed from the mold? I already make bavarois with fruits that I freeze to be able to make them in advance but with a sponge base in general so I am a little afraid that my biscuit will crack when unmolding and defrosting because I do not have the habit. If not, is it possible to frozen in a stainless steel snap mold?
    Thank you anyway for this great recipe.

  76. Reply


    July 3, 2019

    The recipe looks great, I will test it this weekend.
    However, you are on a circle of 22 cm, but how high? (I guess 6cm, considering the quantities).
    Wasn't it more interesting to make a jelly on top with the syrup of the pears? ^^ "
    Thank you anyway!

  77. Reply

    Francine Brodusch

    6th October

    Very good ! But the pear is not pronounced enough the next liver I will put pear pieces in the chocolate cake the cake is at least for 8 people.

  78. Reply


    November 10, 2019

    Recipe followed to the letter except for the pear jelly made without sugar. A delight!

  79. Reply


    November 27, 2019

    Is it possible to add pieces of fresh or lightly composted pears? If so, do you recommend between speculos and chocolate or elsewhere?
    Thank you!

  80. Reply

    Jean Louis

    5th February 2020

    it would be convenient to have a printable version

  81. Reply


    March 9, 2021

    I would like to make your recipe this weekend. I'll make the cake with fresh pears.
    For the pear puree, you advise me to mix my fresh pears or to make them stew?

    • Reply

      Lilie bakery

      March 9, 2021

      Hello, I advise you to poach them with a water / sugar mixture to create pears in homemade syrup. Then you can follow the directions in the recipe. See you soon :)

  82. Reply


    March 12, 2022

    Great entree thank you
    For the pear puree:
    I drain my pears in syrup.
    And I mix them alone without anything?
    (I mean by that I do not add a little syrup from the pears? )
    thank you in advance

    • Reply

      Lilie bakery

      March 14, 2022

      Hello Jonathane, no the pears are sweet enough in their syrup. No need to add more when mixing ;) See you soon

  83. Reply


    6th February 2023

    Hello, is it possible to make it in advance and freeze it?

    • Reply

      Lilie bakery

      7th February 2023

      Hello Emeline, yes absolutely. You have to wrap it well in a film and in aluminum to isolate it from the humidity of the freezer. See you soon :)

  84. Reply


    March 13, 2023

    5 stars
    I made this cake but I had too much chocolate mousse and suddenly I found the pear taste not strong enough (maybe it comes from pears in syrup?).
    Otherwise the recipe is very well explained and the cake is good.
    Would it be possible to replace this chocolate mousse with the one indicated in the chocolate pear charlotte which I found easier to make?
    Thank you for this recipe !

  85. Reply


    29th May 2023

    5 stars
    Is it possible to make this Bavarian in advance and freeze it?
    thank you for your comeback

    • Reply

      Lilie bakery

      30th May 2023

      Hello Johanna, yes you can freeze the Bavarian made for a few days. It is necessary to plan a slow defrosting in the refrigerator for several hours before tasting. See you soon :)

  86. Reply


    July 19, 2023

    Hello, can we make the foams 24 hours before then mount them on the day of the production?

    • Reply

      Lilie bakery

      July 24, 2023

      Hello Margot, no for this kind of dessert you have to pour the mousse into the mold when you make them (among other things because of the gelatin). You can prepare your Bavarian in advance and freeze it, however. Allow 4-6 hours to thaw in the refrigerator before serving. See you soon :)

  87. Reply


    March 31, 2015

    Good evening, your recipe seems excellent to me and I would like to do it again. The only problem is that I only have pastry circles for individual cakes (8cm circles with pushers). Do you think I can make the recipe with this kind of mold or do you need a bigger circle? And how did you manage to have such smooth edges? Thank you for your response. Good night

  88. Reply

    Lilie bakery

    April 5th

    Hello, yes absolutely, it's up to you to test :-) For smooth edges, use rhodoïd film. See you soon


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