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Small vanilla bavarois biscuits with praline

Recipe by Once Upon a Time Pastry

Elegant biscuits made of a hazelnut sweet pastry base, topped with a vanilla bavarois scented with white chocolate and filled with a praline‑feuilletine core. Ideal for a refined tea time or a miniature entremet presentation.

MediumFrenchServes 12

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Source Video
1h 13m
Prep
1h 25m
Cook
19m
Cleanup
2h 57m
Total

Cost Breakdown

Total cost:$13.05
Per serving:$1.09

Critical Success Points

  • Proper hydration and draining of the gelatin
  • Precise temperature of the egg‑milk mixture (75 °C) to avoid coagulation
  • Incorporation of white chocolate without overheating
  • Keep the bavarois temperature below 30 °C before adding the whipped cream
  • Baking the sweet pastry dough without over‑baking

Safety Warnings

  • Handle the hot milk and the 75 °C mixture carefully to avoid burns.
  • Use the oven with kitchen gloves.
  • Do not leave the gelatin unrefrigerated for more than 2 hours.

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