Vanilla and Hazelnut Bavarian Baskets: an elegant and creamy dessert
Delicate, elegant, and irresistibly delicious: the vanilla and hazelnut Bavarian baskets are the perfect dessert to impress your guests with taste and refinement. The crunchy, crumbly, and golden base holds a soft and velvety heart of vanilla Bavarian cream, enriched by an enveloping note of toasted hazelnut. A contrast of textures – crunchy outside, creamy inside – that conquers at the first taste. These individual baskets are ideal for a special dinner, an elegant buffet, or a sweet treat to enjoy in tranquility. Refined in presentation, yet simple to make, they combine the tradition of Bavarian cream with the full flavor of hazelnut, in a union that smells of gourmet pastry.
Try them and let yourself be surprised by a small masterpiece of balance and goodness.
Also try these individual desserts:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 20/30
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Vanilla and Hazelnut Bavarian Baskets:
- 2 cups ml milk
- 1 1/4 cups g egg yolks
- 2 cups ml fresh whipping cream
- 1 3/4 cups g sugar
- 2 tsp g gelatin sheets
- vanilla
- 2 1/2 cups g flour
- 2 eggs
- 1/2 cup g sugar
- 1/2 cup g butter
- salt
- lemon zest
- Half packet baking powder
- Half of the vanilla Bavarian cream
- 1/4 cup g hazelnut paste
- 1/2 cup g whipped cream
Steps
For the preparation of vanilla and hazelnut Bavarian baskets watch the video HERE.
-
Bavarian preparation:
Mix the egg yolks with the sugar, add the cream. Soak the gelatin in cold water. Put the mixture on the stove
We need to reach 180°F, stirring constantly. Add a bit of vanilla, remove from heat, and add the squeezed gelatin. Mix well,
cover with plastic wrap and refrigerate until the next day.
Shortcrust preparation:
Put the butter at room temperature, the sugar, the eggs, a bit of lemon zest,
Add a pinch of salt and mix. Add the baking powder and the flour and knead until a homogeneous dough is obtained. Wrap in plastic wrap
refrigerate for about 30 minutes, then weigh pieces of about 20 g each and form balls. Roll them in flour.
Heat the basket mold, brush with oil and place a ball in each form. Close and press the griddle for a few seconds
then flip it and cook for a few more minutes. Remove the baskets and continue the same way with the others. Once the baskets have cooled, gently remove excess shortcrust from the edges.
Hazelnut Bavarian preparation:
Heat half of the vanilla Bavarian cream (until it reaches 86°F).
Turn off the heat and add the hazelnut paste and whipped cream. Immediately fill the baskets with the obtained mixture.
Refrigerate for a few hours, then pipe some dollops on top of each with the vanilla Bavarian cream.
Enjoy your meal!
