Lesson #7: Bavarois aux trois chocolats…

18 Sep


Bavarian cream was a challenge – the layering action, madly whipping whites for ladyfinger sponge, that black glaze, piping, geesh!  So many steps but an impressive outcome…

I can’t say this one was my favourite in the flavour/texture category, however it may be my best presentation yet (aside from the shaky piping but that is another story).

*Today’s fun baking fact:  Did you know that cream of tartar is actually the residue left over from an emptied wine barrel??  Sounds crazy but it’s true!

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2 Responses to “Lesson #7: Bavarois aux trois chocolats…”

  1. karin September 18, 2010 at 9:13 pm #

    mmmmm! looks yummy.

  2. Lindsay September 20, 2010 at 2:28 pm #

    Good work Carrie, looks amazing!

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