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Small vanilla bavarois biscuits with praline
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.
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Cost Breakdown
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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