Bavarian creams with liqueurs (Bavaroises aux liqueurs) from Paul Bocuse's French Cooking (page 419) by Paul Bocuse

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for at least 3 hours. Can substitute apricot liqueur, kirsch, Maraschino, rum, Champagne brandy, plum brandy, almonds, filberts, nuts of your choice, caramelized almonds, lemons, oranges, coffee, chocolate, Port wine, Marsala wine, Frontignan wine, or flowers of your choice for Grand Marnier.

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