Wayne Gisslen

Decorating with Sauces: Cream Cheese Bavarian with Fruit Compote

Preparation info
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Select a round, straight-sided, flat-bottomed mold 3–4 in. (8–10 cm) in diameter. Cut a layer of genoise as thin as possible and line the bottom of the mold.