Chefs at Lenôtre

Bavarian Cream *

Appareil à Bavarois

Preparation info
  • Makes about

    1 lb

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
French Pastries and Desserts by Lenôtre: More than 200 Classic Recipes
French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

  • About

Ingredients

  • 4–5 sheets gelatin (see Chef’s Notes)
  • 2 quantities vanilla custard sauce (1

Method

  1. Soak the gelatin in a bowl of cold water until softened.
  2. Squeeze excess water out of the gelatin and, using a flexible spatula or whisk, stir into the hot custard until dissolved.
  3. Let cool slightly, then stir in the kirsch, if using.
  4. Pour the mixture into one large mold or individual dessert cups and let cool completely. Chill until set.