Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Vanilla Apple and Caramel Entrée
A fresh and light cake made with Breton shortbread, filled with a compote apple insert, a vanilla bavaroise and a salted butter caramel bavaroise. An elegant dessert that can be prepared ahead and served well chilled.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Soak the gelatin properly
- • Cook the bavaroise at 82 °C without exceeding
- • Fold the whipped cream gently to avoid lumps
- • Observe the freezing times (at least 1 h for each layer)
- • Press the biscuit base firmly before freezing
Safety Warnings
- • Beware of burns: the custard reaches 82 °C, handle with care
- • Use fresh or pasteurized eggs to reduce the risk of salmonella
- • The gelatin must be fully dissolved, otherwise lumps may appear
You Might Also Like
Similar recipes converted from YouTube cooking videos
Chicken cutlets with camembert sauce, served with Sarladaise potatoes
Golden chicken cutlets, topped with a silky camembert, cream and shallot sauce, served with small Sarladaise potatoes. An express French recipe, perfect for a quick and indulgent dinner.
Birthday Strawberry Fraisier
A moist strawberry cake with sponge, filled with a silky pastry cream and a light mousseline mousse, decorated with fresh strawberries. Ideal for celebrating a birthday or any special occasion.
Toast frit aux crevettes et mini‑sandwichs
Des toasts croustillants et des mini‑sandwichs garnis d’une pâte de crevettes parfumée au gingembre, à l’ail et aux cébettes, enrobés de graines de sésame et frits à 160 °C. Idéal pour l’apéritif ou un snack rapide.
Strawberry Cookies Cédric Groslay Style
Moist cookies with a bright red colour, topped with strawberry caramel, strawberry jam and fresh strawberry slices. A gourmet version of Cédric Groslay's famous cookie, ideal for a snack or sweet break.
Breton Buckwheat Galettes (complete ham, cheese, egg, cream)
Traditional Breton galettes made with buckwheat flour, slightly fermented, served in a complete version with ham, cheese, sunny-side-up egg and crème fraîche, or with a slice of Morteau sausage. Ideal for a lunch or a convivial dinner, these galettes are both light, flavorful and gluten-free.
Tempered chocolate with Mycryo cocoa butter – decorations
Learn how to temper chocolate with Mycryo cocoa butter to achieve a glossy, crisp, and easy-to-work chocolate. This technique allows you to create precise decorations on transfer sheets and chocolate water droplets, ideal for elevating your pastries.