Apricot Bavarois

Preparation info

  • Yield:


    servings, 5 ounces each
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

It is not known how the simple, quickly prepared Bavarian cream, also known as bavarois, got its name, but one would assume that it was originally connected to Bavaria, in the south of Germany. These versatile fillings are used in a wide variety of desserts, cakes, and pastries and in scores of hybrids and variations, such as this one, with its slightly tangy apricot flavor. This particular dessert differs a great deal from the classic Bavarian cream in its preparation. It does not c