White chocolate Bavarian cups (Verrine chocolat blanc) from Patisserie: Mastering the Fundamentals of French Pastry by Christophe Felder

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Notes about this recipe

  • Astrid5555 on August 22, 2020

    Big hit at last night‘s dinner party. Took quite a while for the custard to thicken to the desired consistency before adding the gelatine, but worked in the end when I cranked up the temperature. Added some halved raspberries (a la fraisier) into my verrines, topped with some raspberry purée and tempered chocolate decoration.

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