Today I baked a Charlotte Royal (above). This is made with chocolate lady fingers rolled up with apricot jam and then filled with Bavarian cream. This tasted pretty good.
Then I baked some Lava Cakes (above). I really liked these. I made six souffles, but some inconsiderate classmate put their pan in the oven and bumped my pan causing my souffles to fall. I was a little upset with that clown.
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How hard is it to make Bavarian cream and do you like working with it?
ReplyDeleteBavarian creme is not hard to make. You just have be careful when cooking the Creme Anglaise. If you cook it too much you'll get too many chunks in it and will have to strain it.
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