Cost Breakdown

Critical Success Points

• • Toast the peanuts without burning
• • Reach exactly 82°C for the caramel cream
• • Incorporate the gelatin off the heat to avoid lumps
• • Set the insert before pouring the bavarois
• • Cook the bavarois at 75°C without exceeding
• • Whip the cream properly for a smooth texture

Safety Warnings

• • Caramel reaches very high temperatures; handle with care and wear kitchen gloves if necessary.
• • Use a thermometer to avoid overheating the caramel and the bavarois.
• • Be careful of hot cream splashes when preparing the ganache.