Hello friends!
Today, we are going to create something truly indulgent—simple yet stunning, featuring seasonal fruits (I adore strawberries!!) for a delightful result, don’t you think? This is my strawberry Bavarian cream in the style of Casserole & Chocolat!
How I Came Up with This Strawberry Bavarian Cream Recipe
In developing this recipe, I first envisioned the visual impact I wanted to achieve. Then, I set out to create a recipe meeting the following criteria: simple preparations accessible to everyone, requiring no specialized equipment, using seasonal fruits, presenting a savory taste, and, of course, delivering a wow factor when served at the table. Voilà! My strawberry Bavarian cream in the style of Casserole & Chocolat was born!
When You Love Strawberries…
This is what I love about spring: the return of strawberries!! I enjoy them in every form.
Spring heralds the season, and it always feels incredible! As a reminder, here are my favorite strawberry recipes to inspire you:
my gourmet strawberry tart (my last creation before this strawberry Bavarian cream in the style of Casserole & Chocolat)
my rhubarb and strawberry verrines
my rhubarb and strawberry tart (this flavor combination is simply wonderful!)
or my small Tangzhong brioche with whipped cream and strawberries (or Maritozzi).
Different Textures for Maximum Taste Pleasure
In this recipe for strawberry Bavarian cream in the style of Casserole & Chocolat, we will play with textures: the softness of the almond financier biscuit, the creaminess of the Bavarian cream, and the juicy crunch of the strawberries! You will love it, I’m sure!
The Different Elements of This Strawberry Bavarian Cream
Above, you will find the various stages of making the basic components: the financier in its natural and colored versions, the strawberry compote, and the strawberry mousse. See? Nothing too difficult to achieve, yet the result is sure to impress! 😉
Strawberries, the Stars of Spring
Indeed, strawberries are one of the most eagerly awaited fruits of spring, and for good reason: this season is perfect for fully enjoying them. Eating strawberries in spring offers numerous advantages, both in terms of flavor and nutrition.
First and foremost, spring strawberries are harvested at peak ripeness, ensuring an unparalleled sweetness and fragrance. In contrast to out-of-season strawberries, often grown in greenhouses or imported, those available in spring benefit from natural sunlight, enhancing their flavor and quality.
Moreover, choosing seasonal strawberries is a healthier option. Rich in vitamin C, antioxidants, and fiber, they help strengthen the immune system and combat fatigue after winter. Their low calorie content makes them an ideal ally for a balanced diet.
From an ecological perspective, opting for strawberries in spring helps reduce our carbon footprint. Short supply chains and local production minimize transportation and the need for preservatives, which benefits the environment.
Finally, consuming seasonal fruits like strawberries fosters a more responsible diet that respects the natural rhythms of nature. It also supports local producers and allows us to rediscover the joy of fresh produce.
(added photo from April 2025)
The Dishes Used
I’d like to mention that the dishes used in this recipe come from Leclerc. I often receive inquiries about this, so I thought I’d address it here… I find they add a nice touch to my table… at affordable prices! (Just to clarify, I have no association with Leclerc!! 😉 )
The Necessary Utensils:
– A mixing bowl
– One 18 cm pastry ring
– A baking sheet
– One piece of parchment paper
– A small saucepan for the strawberry puree
– One stand mixer for whipping cream (an electric whisk will also work)
– A small offset spatula
– One fine mesh strainer
– A 20 cm diameter ring, 4 to 5 cm in height
– One cutting board
– A good paring knife
How to Properly Pair Strawberries
Speaking of strawberries, they pair wonderfully with other flavors. For instance, in my strawberry, rhubarb, and vanilla cake, the combination is simply delightful! I also enjoy the freshness of a lemon tart with lime and basil, which adds a lovely acidity to balance the sweetness. And if you’re a cheesecake lover, don’t miss my light rhubarb and strawberry cheesecake, which is simply irresistible. For fans of classic desserts, the strawberry cake is a must-have, just like my delicious raspberry tart that is sure to delight your taste buds.
Your Feedback on the Recipe
You can use either powdered or liquid food coloring; the key is to use it sparingly to maintain a lovely color without overpowering the taste of the strawberries.
If your mousse is well-whipped and firm, it will stay intact under the ring, even without a base biscuit.
I always delight in seeing your beautifully crafted and delicately flavored Bavarian creams gracing your festive tables; thank you for sharing such wonderful culinary energy!
Okay, I think I’ve covered everything! Feel free to share your creations on social media by tagging the account @casseroleetchocolat…
So, are you ready to dive into the preparation of this Bavarian cream? Let’s go!
Let’s put on our aprons and prepare a strawberry Bavarian cream, Casserole & Chocolat style!
The recipe, Chef!
Strawberry Bavarian Cream Casserole & Chocolate
( Vote !)
Loading...A strawberry Bavarian cream in the style of Casserole & Chocolat, combining almond financier biscuit, creamy mousse, and juicy fruits, for a spectacular and ultra-gourmet seasonal dessert to share.
Ingredients
- Financier
- 105 g of salted butter
- 170 g of icing sugar
- 105 g of almond powder
- 50 g of flour
- 145 g of egg whites
- Red food coloring
- Mousse
- 450 g of strawberries
- 90 g of sugar
- 4 sheets of gelatin
- 190 g of heavy cream
- 80 g of mascarpone
- Finition
- 8 strawberries
Instructions
Financier
Preheat your oven to 170 degrees.
Melt the butter over low heat in a saucepan until it has a nutty smell. Set aside.
Pour the powders (powdered sugar, almond, flour) into a bowl.
Gradually pour in the egg whites and whisk.
When the mixture is homogeneous, add the brown butter in a stream. Whip again.
Pour about 1/3 of the preparation into your 18 cm diameter mold.
Bake for about 15 minutes.
Let cool slightly before unmolding.
Add the red dye to the rest of the batter until you have a nice "raspberry" color.
Spread it on parchment paper making a rectangle about 28x10 cm.
Bake for 10 minutes.
Mousse
Soak the gelatin sheets in cold water.
Hull the strawberries and cut them into quarters.
Put them in a saucepan and add the sugar.
Cook over medium heat for 10 minutes.
Remove from heat and blend with an immersion blender.
Pass through a fine sieve to remove the small strawberry seeds.
Add the wrung-out gelatin and mix.
Cover with plastic wrap and refrigerate until completely cooled.
After this time, whip the cream into whipped cream.
When the cream thickens, add the mascarpone and whip again until you have a well-firm whipped cream.
Pour in the strawberry purée and mix well.
Reserve in the refrigerator.
Montage
Place your 20 cm ring on your serving plate. Place rhodoid against the edges (or plastic wrap).
Cut two rectangles of 5 cm by 31 cm from the red financier.
Arrange them against the edges of the ring.
Pour a good inch of strawberry mousse. Smooth the surface with a spatula.
Place your disc of uncolored financier on top.
Pour the remaining mousse up to the edge of the ring. Smooth the surface with a spatula.
Reserve in the refrigerator for at least one hour.
Just before serving, cut your strawberries and arrange them on your Bavarian cream.
FAQ
Can a liquid food coloring be used for the red financier of the strawberry bavarois?
Yes, I use powdered food coloring but you can definitely use liquid food coloring, adding it gradually until you achieve a nice raspberry color.
Is the strawberry mousse likely to flow under the ring since there's no biscuit at the bottom at the beginning of the assembly?
No, if you respect the cooling times, the mousse should be firm after being in the fridge and will not flow under the ring.
What type of ring should be used to assemble this strawberry bavarois Casserole & Chocolat style?
Take a ring with a diameter of 20 cm and a height of 4 to 5 cm, placed on your serving dish, and line it with rhodoid or cling film for a perfect unmolding.
What equipment is really useful to succeed in this strawberry bavarois?
A pastry ring, a baking sheet, a whisk or mixer, a fine sieve, an offset spatula, and a small knife will make your life much easier for the textures and clean assembly.
How to avoid seeds in the strawberry mousse?
After blending the cooked strawberries with the sugar, pass the puree through a fine sieve or chinois to remove all the tiny seeds before adding the gelatin.
How to obtain a firm whipped cream for the strawberry mousse with mascarpone?
First, whip the cream until it forms soft peaks, add the mascarpone when it starts to thicken and whip until you achieve a firm texture before mixing with the cooled strawberry puree.
How long should the bavarois be left to set in the refrigerator before serving?
Allow at least 1 hour to set in the fridge after assembly, but ideally, leave it for several hours (or overnight) for the mousse to be well set.
Can this strawberry bavarois be prepared in advance for a birthday or festive meal?
Yes, you can make it the day before: prepare the financier, mousse, and assembly, leave it in the fridge, and only cut/place the fresh strawberries on top at the last moment for a nicer presentation.
How much time should be planned in total for this strawberry mascarpone bavarois?
Between baking the financier, preparing + cooling the strawberry puree, assembling, and setting in the fridge, it takes several hours; ideally, prepare it during the day or the day before.
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