Pastry
Cream bavaroise

Recipe

Group Weight / Volume
Zeesan Neutral 200 g
Water (cool 25-30ºC) 250 g
Half-whipped cream 1.000 g

Preparation

    Dissolve the Zeesan mix in water, mixing well until there are no lumps.

    Add the half-whipped cream making sure all the ingredients are well blended. Use a spatula to mix smoothly.

    Use the cream you have made to assemble gâteau and patisserie varieties  and place in the fridge for 1 hour.

More information

The half-whipped cream can be made with either Casa Cream (fresh cream) or Roma Top (vegetable cream) or a combination of both creams.

If you wish to place the applications you have made in the freezer, make sure you do so after 1 hour has passed from when the cream sets.

Make sure you spread the cream evenly and smoothly on any preferable base so that you avoid getting a rough result.

It is important the whipped cream you use is half whipped so to avoid lowering the quality of the cream the second day.

Cream bavaroise

Products in this recipe

Zeesan

Mix for the preparation of cream bavaroise. Available in neutral and cheese flavor.