Cost Breakdown

Critical Success Points

• • Soak the gelatin properly
• • Cook the custard to 82 °C without curdling
• • Incorporate the gelatin and white chocolate off the heat
• • Cool the bavarois to ≤30 °C before adding the whipped cream
• • Freeze the bavarois for at least 4 hours
• • Rest the shortcrust pastry in the fridge before rolling out
• • Blind‑bake the tart base
• • Bake the hazelnut cream without burning it
• • Cold assembly to prevent the bavarois from melting

Safety Warnings

• • Handle boiling milk carefully to avoid burns.
• • Use the thermometer to avoid overheating the custard.
• • Watch out for splatters of melted chocolate.