Vanilla Apple and Caramel Entrée
Recipe by Once Upon a Time Pastry
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.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
24h 5m
Prep
40m
Cook
2h 58m
Cleanup
27h 43m
Total
Cost Breakdown
Total cost:$15.60
Per serving:$1.95
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
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium