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HUG Choco-Tartelettes Classic 7.6 cm

Crème Bavaroise with caramelised pears

Recipe by André Katzorrek , Finalist Creativ Contest 2005

About recipe specification

HUG products used



Recipe for 10 persons

Crème Bavaroise with caramelised pears Recipe for 10 Choco Tartelettes Classic 7.6 cm

  • Ingredients
  • 330 g milk
  • 1 vanilla pod
  • 80 g sugar
  • 70 g egg yolk
  • 330 g cream
  • 4.5 leaves gelatine
  • 4 large Kaiser Alexander
  • pears
  • lemon peel and salt 


  • Zubereitung
  • Boil milk, sugar, pinch of salt and a little grated lemon peel, beat the egg yolk briefly with a whisk and pour the boiling milk onto it, stirring all the time until it is thick enough to coat the back of the spoon.
  • Squeeze out the soaked gelatine and dissolve in the hot mixture, leave to cool.
  • When the gelatine is starting to set, carefully fold the whipped cream into the cold mixture.
  • Pour evenly into prepared round rings, about 3.5 cm high.
  • Cool.
  • Caramelise the sugar until golden, deglaze with water and boil gently until all the sugar has dissolved.
  • Add the seeds from the vanilla pod and the rest of the lemon peel.
  • Peel the pears and cut into thin strips, briefly cook in the caramel, remove from the heat and leave to stand.
  • Remove the Crème Bavaroise from the rings and place in the Tartelettes, remove the pears from the caramel, arrange tidily on a board and cut out rings using the ring from the Crème Bavaroise.
  • Lay the pear rings onto the mousse using a palette knife.
  • Garnish as desired. 

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