Vanilla bavaroise

The difference between a pudding and a bavaroise is that bavaroise is thickened with stiffly whipped cream and/or eggs. Gelatin can also be added to the bavaroise to prevent it from collapsing. 

Recipe makes 700 grams.

Vanilla bavaroise

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egg yolk






vanilla pod






whipping cream

Preparation method

  • Soak the gelatin in cold water.
  • Use a whisk to beat the egg yolks with the sugar until pale and airy.
  • Slice open the vanilla pod and scrape out the seeds. Bring the vanilla seeds and milk to the boil.
  • Once the milk is boiling, pour half into the egg mixture in a thin stream. Mix well with a whisk to create a smooth mixture and remove the vanilla pod.
  • Return the mixture to the pan.
  • Heat over medium heat whilst stirring continuously until the crème covers the back of a spatula or reaches a maximum temperature of 85°C.
  • Mix the gelatin through the anglaise, and stir well until the gelatin has dissolved.
  • Pass the anglaise through a fine-meshed sieve and allow to cool to 30-40°C.
  • Beat the cream until firm and add a third of it to the anglaise.
  • Once the cream is incorporated well, add the rest of the cream.
  • Divide the bavaroise between the desired moulds that have been rinsed with cold water and allow to set.

Serving suggestions

  • Infuse the milk for a few hours with spices such as cinnamon and cloves.
  • As part of a dessert with components of caramel, walnut ice cream, and sea salt.
  • As part of a dessert with components of coconut and white chocolate.
  • As part of a dessert with components of bitter dark chocolate and star anise.

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