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A bavarois (French for Bavarian) is an airy pudding, a dessert that is poured into a mold, cooled and dumped or served in the mold. Two types of bavarois are distinguished in gastronomy: milk-based and fruit-based. Soft fruits such as strawberries, raspberries and apricots are used for a fruit bavarois. Fresh kiwi, mango or pineapple must first be cooked, because the protein-splitting enzymes in these fruits prevent gelatin from solidifying. The enzyme is destroyed by boiling these fruits. A bavarois contains no lumps, and must be completely smooth. The fruits must therefore be pureed, and possibly also sieved.
Unlike many types of cornflour based pudding, bavarois uses gelatin and eggs for binding instead of starch. However, the essential difference between a pudding and a bavarois is that the bavarois is fluffy, due to the use of whipped whipped cream and beaten eggs. Gelatin is added to prevent sagging. The bavarois must be made a few hours before dinner, because the gelatin must stiffen in the fridge. When using cold processable instant gelatin powder, the preparation time is considerably shorter, while the result is the same.
At Baking & Cooking you can find different forms to make the most beautiful Bavarian creations. This can be done with simple round rings to build your dessert in different layers, but also with special shapes such as a semicircular or pyramid shape. For a faster production we also supply Bavarian forms on a plate that can easily be filled with a piping bag.
The stainless steel rings can be supplied in all sizes. The most common sizes of 16 and 18 cm are on our webshop and can be ordered directly, contact us for other sizes and we will gladly inform you about the possibilities.