A recipe for mini desserts for dessert, do you like it? These Mini Bavarian Vanilla Chocolate are easy to make and very tasty. At the tasting, we love their lightness! On a base of mixed cookies, one comes to deposit a vanilla filling then a chocolate ganache.
The result is very refined, perfect for impressing your guests. You just want to dip your spoon in it... As for the ingredients, only simple things that you may already have in your kitchen. Don't hesitate to get started!
What equipment do you need to make these mini Bavarian vanilla chocolate products a success?
To make bavarois/desserts in general you need a pastry ring. In this case, to make a "mini" version of the bavarois, you need individual circles. Mine are 7,5cm in diameter.
NB: you can also make this dessert with family format. In this case, take a 20cm pastry circle, and increase the quantities of ingredients by 30% to obtain a similar visual rendering.
On the material side, I also recommend that you bring your own rhodoid film. This is a transparent film that is placed inside the circle before pouring the Bavarian cream. This makes it much easier to unmold, and creates a "clean" effect, like at the pastry chef's.
Furthermore, to carry out the different stages of the recipe, I advise you to be equipped with a small mixer (for the biscuits) as well as a hand mixer or food processor (for the whipped cream).
How to make these chocolate vanilla bavarois?
I advise you to prepare these mini Bavarian vanilla chocolate in advance. This allows you to take your time, and avoid any last minute stress!
We start by creating the biscuit base, by mixing the shortbread cookies. Add the melted butter and tamp this mixture in the bottom of the circles.
We then prepare the vanilla mousse. To do this, we whip the whipped cream with the sugar and then add the mascarpone. Separately, we heat the milk and vanilla and then melt the softened (and drained) gelatin.
After letting it cool, pour the milk into the whipped cream. All that's left to do is pour this mousse into the circles and place in the refrigerator so that they take on their texture.
Then we take care of the chocolate ganache, last step. For this, we heat the cream and chocolate in a saucepan. Softened and drained gelatin is melted in it. Once the ganache has cooled, we place it delicately on the vanilla mousse of the circles.
Finally, let set in the refrigerator at least 4 hours, but I recommend a whole night, it's even better. For the decoration, let your imagination run wild: for example, white chocolate chips or chips are perfect for the contrast!
Possible variations for this recipe
For the cookie base I used coconut shortbread cookies, but any type of shortbread works.
If you are used to using agar-agar instead of gelatin, it is possible for this recipe (according to the manufacturer's instructions).
The vanilla here is liquid vanilla extract, if you prefer, use vanilla pod. In this case, I advise you to let the vanilla infuse longer in the milk to release all their aroma.
For the last chocolate layer, you can opt for milk chocolate instead of dark chocolate, however the result will be sweeter. You can also choose full-bodied dark chocolate, but you will feel less of the vanilla taste.
It's all about balance!
Other recipes to try
If you like this kind of desserts/bavarois, I advise you to take a look at these other recipes on the blog: Raspberry pistachio dessert domes, L 'Coffee chocolate mascarpone entremets, Bavarian pear chocolate speculoos, Mini Oreo No-Bake Cheesecake, L 'Vanilla red berry desserts in gradient.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty Bavarians!
- 150 g coconut shortbread cookies or plain cookies
- 2 cs soft butter, melted
- 2 gelatin sheets Vahine
- 20 cl whole liquid cream 30% mg
- 70 g granulated sugar
- 120 g mascarpone
- 10 cl milk
- 1 cc natural vanilla extract
- 20 cl whole liquid cream 30% mg
- 80 g dark chocolate pastry
- 1 gelatin sheets Vahine
- white chocolate chips optional
- Start by mixing the cookies until you obtain a fine powder and add the melted butter and knead to form a sandy dough.
- Tamp this mixture at the bottom of the 7,5cm diameter pastry circles (link for my material at the bottom of the article).
- Soften 2 gelatin sheets in cold water.
- Beat 20cl of whole liquid cream in whipped cream with the sugar. Once the whipped cream consistency is acquired, add the mascarpone and continue beating.
- Heat the milk with the liquid vanilla over low heat. Before boiling, add the drained gelatin sheets, mix well and remove from heat. Let cool before adding the milk to the whipped cream.
- Pour the preparation obtained into the pastry circles, onto the biscuit base and refrigerate for at least 1 hour.
- Heat 20cl of liquid cream and melt the dark chocolate into pieces.
- Add to the ganache obtained, 1 gelatin sheet previously softened in cold water, and remove from the heat. NB: wait for the ganache to cool before continuing the next step.
- Carefully arrange the ganache in the baking circles, on the previous layer.
- Put in the refrigerator, minimum 4 hours. Sprinkle with white chocolate shavings for the decoration.
Huuuuuummmmmmmm, beautiful !!! ^^
worthy of a real pro!!!
I love it, it's perfect!
Bisous
It's refined and very tasty, it's really perfect! Kisses!
I love it, the individual presentation is great!!!
have a good day
manual :))
I love these kinds of little desserts! A real treat! Thank you for your visit and see you soon! Kisses
Oh, beautiful this Bavarian. I totally fall for it. it must be delicious. I note. Thank you
chrys
I surf and I come across your blog which is super pretty full of sweets that I love to make. The photos are very tempting. And, this mini-Bavarian is simply magnificent I wish you a good day
Everything I love too! Have a nice day!
These little Bavarians are very beautiful :)! It makes me want to make some!
But what consistency do they have? I have only eaten very few Bavarians in my "little" life and this is the big question I ask myself: what is the texture like? A flan?
Thank you good night
You can't resist the call of the Bavarian, come on ;-)
The consistency is not comparable to flan, it is much more melting and creamy.
For this Bavarian cream, as for the raspberry one, the base is a stiff whipped cream that you then flavor to your taste and that you set with gelatin so that it holds.
A delight I assure you!
@ soon!
it's really beautiful and it looks super good! I wanted to know if to do it in family format it is the same proportions? thank you
Hello Lise, for the family size (round or rectangular mold), you should try by adapting the proportions, however, I have never tried it myself, so I do not know them. See you soon!
Very good and super easy to make! :) Thank you
I made this wonderful dessert for my brother and his wife's invitation, they loved it, superb recipe
I'm glad you liked the mini-bavarois recipe! See you soon
Hello,
I am a big fan of your blog and I can't stay without reacting when I see your recipe copied to the letter by a person who claims to be the author!
It's on this page, and you're not the only one being plagiarized but many chefs and bloggers, it's scandalous!
https://www.facebook.com/pages/Les-tentations-culinaires-de-Najat/116670445191730
Beautiful! I'm going to test it;) how many pieces approximately for these quantities?
Hello Audrey, we're making 6 with these quantities. @ soon
Hello, I really want to try making this Bavarian cream, I've never made one and I wanted to know if you first put your Bavarian cream in the fridge for a few hours before pouring the chocolate ganache so that the gelatin sets or can I add the ganache straight after? Thank you.
Hello, I advise you to let the vanilla bavarois set for a few hours in the fridge before pouring the ganache on top, otherwise the layers will mix. @ soon
[...] the recipe presented here is that of the blog Lilie Bakery, which suggests making "Mini Bavarian [...]
Hello, I need help, I would like to make this dessert for the first time on the day of the oral presentation of my TPE but I am too afraid of failing and what if it doesn't work??
Oh well that's also really good! and it's really pretty!
This cake is a killer, I made them several times and frozen each time, a delight! Thank you for this recipe
Hi, I'm inspired by the photos of your recipes for my fimo creations ^_^ big kisses
Oh! How cute it must be in fimo clay! Don't hesitate to show me :-)
Hello,
And to unmold, is there something to keep it smooth or not to melt?
Thank you ;-)
Caroline
Hello Caroline, yes, there is a quick trick to do: run a hair dryer around the edge of the circle, it will come out of the mold by itself... ;-) See you soon.
Hi,
so here is g tempted to reproduce this cake and the consistency and very liquid is this normal?
Hello, the consistency is liquid before the gelatin sets, but once refrigerated, the Bavarians are more compact. @ soon
Hello! This dessert looks fabulous! I would like to cook it, but I wonder if you use a sheet of rhodoid in order to remove your pastry ring correctly? Thank you
Hello, yes you can put rhodoid so that it is cleaner. @ soon
Hello! I'm the newbie on the site! It's a nice discovery for me who loves cooking, the recipes are super well detailed and well explained, with the size of the dishes to use which is often a problem for me by the way! I just made this mini bavarois I'll see in a few hours if it's good. In any case it looks good for now ...
So I'm going to order the book "Anglo-Saxon delicacies" from Santa Claus this year ::
see you soon
Sylvie
hello what are the proportions for a family size? cordially
Hello, you can start with the same proportions, because with this recipe I fill 6 mini-circles. A large circle of 20-22cm should be good (I use the conditional because I have never made it in a family size). See you soon
Hello very pretty cake on your presentation a little disappointed by the explanations I put the ganache on the whipped cream very slowly but the hot chocolate is mixed with the whipped cream
The cake is therefore not presentable it is a shame the whipped cream was delicious I have homemade vanilla sugar
Hello, you should never put a hot liquid on whipped cream. I thought this was obvious to any pastry chef (even an amateur), that's why it wasn't specified. But because of your mishap, I'm going to add a clarification to the recipe. See you soon.
Hello, can we freeze these little BAVAROIS????
THANK YOU
Hello, yes it can be frozen. However, I recommend doing it before the last step (chocolate ganache). @ soon
great, it's perfect! I made it with ladyfingers as a biscuit so you might need to add a little more butter. FYI: I'm a little girl who loves baking (12 years old). Thank you
Oops and for your information I made it with liquid almonds and honestly it's super good :) :) :)
[...] I adapt the quantities for my mold and I test it: it's just too good (recipe from Lilibakery here)! [...]
Hello, if I put speculoos instead of the coconut cookie, do you think it will be fine for the taste?
Hello Sabrina, sorry for my late reply... Yes, speculoos is good too, more flavorful. See you soon
I added small pieces of canned pears on top of the coconut shortbread.
A treat with the chocolate on top! . Thank you ;-)
Thank you for this great recipe!!! I tried it this weekend for a meal with friends and it was a real success!! To do and remake
Thank you Cécilia :)
[…] Mini Vanilla-Chocolate Bavarian […]
Bonjour.
Do you think I could make a mix of your recipes and especially that it would go well. Like the pistachio base of your raspberry pistachio bavarois. Then a vanilla cream from your mini vanilla chocolate bavarois and cover with a raspberry mirror? And if so, how much vanilla cream please to go on the pistachio base of your recipe?
Thank you :)
Ps: I tried your dulcey hazelnut praline dessert at Christmas and I loved it :)
Hello, yes it is possible, it's up to you to do the proportion calculations, I don't like mathematics ;)
Bonjour.
I tested this recipe yesterday for Valentine's Day and my man fell in love with it :) simple but fresh and melting in the mouth with flavors that are sure values ^^
I can even say that I tested it in a 20 cm circle since I don't have individual circles and even if it wasn't as thick as the raspberry pistachio bavarois the height is more than enough :)
However, we felt, even if it wasn't super annoying, a slight bitterness in the ganache due to the cocoa. However, it was a chocolate with only 52% and sweetened, but how much sugar can I add please to sweeten it even more? And then also add chocolate for more intensity without it being sickening?
Merci à vous
Hello Noémie, you can sweeten naturally with a little agave syrup, that's what I personally use. You can increase the chocolate layer for more chocolate flavor but be careful with the overall balance of the dessert ;)
Hello, can I replace liquid vanilla with vanilla sugar?
Recipe tested and validated. Balance of flavors. I made a sensation, thanks to this recipe, thank you.
Being a beginner in baking, I am rather slow at everything but I did not find this recipe difficult. If you follow the instructions, it is a sure success.
For my part, I prepared the Bavarian cream in a 24cm circle. For this I doubled the quantities for the creamy part and tripled for the biscuit.
Hello
Very nice recipe. I will test. .
It happens to me to make Bavarians by putting a lot of rhodoid.
They are never this perfect when I take it off.
Is there a technique or a little secret to have such a perfect result or is the photo retouched?
Thank you in advance for the reply.
Hello,
I would like to know the weight of the gelatin sheets used.
The ones I buy are 1 gram but I know there are 2 gram ones.
Thank you
Hello...super easy recipe and very light as a dessert..we enjoyed it..thanks for the recipe!
I just made a milk chocolate ganache!!
Merciiiii!
very good and I often do it again for this week because I am often asked for it again
Hello. Tempted by your recipe, just a little clarification for me, do you have to mix the milk with the whipped cream? Or do you have to place the whipped cream on a biscuit base and then pour the milk on it?
Made yesterday for friends
SUCCESS
Thank you
Thanks Maggy!
Hello Aurelie,
Mascarpone sometimes "grains" and I don't understand why.... the texture is like cottage cheese.... Any idea what the problem could be? Thanks for your help and your recipes are great!
Bea
Hi Bea, to avoid this I advise you to whip the mascarpone by hand before incorporating it into the whipped cream. Once mixed with the cream, you whip until there are no more lumps. See you soon :)
Hello,
I tested the recipe in 20 cm and left it in the fridge between each layer but when I put my chocolate ganache, it incorporated with the vanilla ganache :/ What is this due to?
Hello Noah, the gelatin in your cream must not have had time to set properly before adding the ganache. I advise you to put it in the refrigerator for at least 1 hour. That way you will be sure that the layers will be clean when cutting. See you soon :)
Hello,
I made this vanilla chocolate Bavarian cream in a family size with an 18 cm mold.
Very good recipe, everyone loved it and had seconds!
Just a small problem on the biscuit base which did not hold well and was too crumbly. How can I rectify this for next time please?
Thanks again for this recipe!
Hello Patrick, it depends on the biscuits used and the finesse of your mix. You can add more butter next time.
Really excellent! A freshness that emerges from the vanilla mousse...yummm
Thank you Sandy! See you soon :)
Hello, perfect success!! and what a success it was!
FYI, I doubled the proportions (except the milk) for my 24cm diameter circle.
Thank you Lilie for this perfectly well explained recipe (like all your recipes by the way)
cordially
That's very kind, thank you Catherine! See you soon :)
These little Bavarian creams look very tempting, I'll make them tomorrow.
Can I use Côte d'Or milk chocolate for the ganache?
Thank you for these great recipes, I've already made several and have never been disappointed.
Thank you very much
Hi Andrée, as long as it's a baking-type chocolate, I recommend it. See you soon :)
I made these little Bavarian creams yesterday, a real treat.
How can I get even layers? I had more cream on one side than the other.
In December 2024 I made two different yule logs, a real treat!
Thank you so much for all these recipes and explanations.
Hi Andrée, thank you! I suggest you smooth it with the back of a spoon to try and get an even consistency. See you soon :)