Chef Juliette
Fruit Suprême à la Gabrielle
A poached apple border, tender enough to yield and firm enough to stand, cradles a jewel-bright macédoine of pears, pineapple, cherries, raisins, almond syrup, and butter.
Recipe Archive
Desserts
Desserts bring structure to sweetness, from cakes and custards to frozen treats and fruit-driven finishes that close the meal with intention.
1329 recipes
Culinary Explorer
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Recipes
Chef Juliette
Cream Bavarois
Bavarois à la crème turns one careful crème anglaise into the mother of cold moulded sweets, set just enough to tremble and folded with cream only when both mixtures share the same body.
Chef Juliette
Bavarois aux Fruits
A fruit-first bavarois with no custard and no egg, only vivid berry purée, measured syrup, lemon, gelatin, and softly whipped cream, chilled until it unmolds in one tender, gleaming piece.
Chef Juliette
The Moulding and Dishing of Bavarois
Shape dictates strength: mould a delicate Bavarois firmly enough to stand, or give it a chilled dish and use less gelatine for a softer spoonful, with a clean release and no ceremony wasted.
Chef Juliette
Bavarois Clermont
Bavarois Clermont turns vanilla custard, gelatin, and softly whipped cream into a silken mold, then gives it chestnut character three ways: purée folded through, hand-broken marrons within, whole marrons standing proudly around it.
Chef Juliette
Bavarois Diplomate
Bavarois Diplomate teaches the discipline of the cold-set entremets: vanilla clothing around clean chocolate and strawberry bands, each allowed to take before the next arrives, so every slice keeps its stripes.
Chef Juliette
Bavarois My Queen
Bavarois My Queen turns strawberry purée, kirsch-soaked whole berries, and barely sweetened cream into a cool molded dessert, where patience with gelatin makes every slice hold its pale shell and rosy heart.
Chef Juliette
Bavarois à la Religieuse
A firm dark chocolate shell gives way to pale vanilla bavarois made with cream left liquid, not whipped. The lesson is contrast: clean edges outside, tender silk within.
Chef Juliette
Bavarois Rubanné
Six clean ribbons of vanilla, raspberry, and dark chocolate bavarois turn a single molded cream into celebration food, with every beautiful slice earned by patience between layers.
Chef Juliette
Various Cream Bavarois
One custard, nine perfumes, one decisive moment: fold the whipped cream only when the base begins to thicken, then chill it into a tender Bavarois with a quiet wobble.
Chef Juliette
Various Fruit Bavarois
Five fruits, one disciplined formula: ripe purée, just enough gelatin, and softly whipped cream folded at the precise moment when the base begins to thicken. Choose one fruit and let it speak.
Chef Juliette
Blanc-mange
Blanc-mange proves that a pale pudding needn't be plain: freshly pressed almond milk, a breath of orange flower, and softly whipped cream held in a tender, cool set.
Chef Juliette
French Blanc-mange
Snow-white almond milk, pounded and wrung through cloth, sets into a cool, silken blanc-manger: a dinner-party pudding whose elegance rests on one plain discipline, keeping every almond truly white.
Chef Juliette
Blanc-mange with Fruit and Liqueurs
Blanc-manger is a lesson in balance: equal measures of vivid raspberry purée and almond base, held by just enough gelatine to turn out cleanly and still tremble on the spoon.
Chef Juliette
Blanc-manges “Rubannés”
Six precise bands of almond, coffee, and chocolate blanc-mange, held with only enough gelatine to set and enriched with fresh cream, bring the grand entremet comfortably to a home table.
Chef Juliette
English Blanc-mange
Blanc-manger à l’anglaise turns milk, sugar, and cornflour into a cool ivory pudding with a tender wobble and syrup-polished surface, proof that careful whisking matters more than a long ingredient list.
Chef Juliette
Charlotte à l’Arlequine
A harlequin charlotte of white, pink, and pale-green glazed génoise, holding a soft cream bavarois scattered with firm dice of strawberry, chocolate, pistachio, and apricot: precision made festive, generous, and entirely possible at home.
Chef Juliette
Charlotte Carmen
A sweet Parisian charlotte of tomato, red capsicum, candied ginger, lemon, and whipped cream, held in crisp gaufrettes: strange on paper, bright and persuasive once properly balanced.
Chef Juliette
Charlotte à la Chantilly
A crisp ring of upright gaufrettes holds a generous pyramid of vanilla Chantilly, with pale pink spoonwork over the top, a celebration charlotte built on timing, cold cream, and nerve.
Chef Juliette
Baquet et Panier à la Chantilly
A ladyfinger baquet and panier, fixed with glass-clear cooked sugar, ringed in chocolate almond paste, and filled high with vanilla Chantilly: celebration pastry built by patience, not pastry-shop machinery.
Chef Juliette
Charlotte Montreuil
A cold peach bavarois held in a palisade of biscuits à la cuillère, with ripe sugared slices tucked through the cream: Montreuil's famous fruit made into a generous charlotte.
Chef Juliette
Opera Charlotte
Charlotte Opéra sets vanilla Bavarois with candied chestnut purée and a well-drained Maraschino fruit salpicon inside crisp sugar wafers, proving that a clean cold set depends as much on drainage as gelatin.
Chef Juliette
Charlotte Plombière
Charlotte Plombière builds a crisp ladyfinger shell around vanilla ice cream, kirsch-soaked candied fruit, and ribbons of apricot jam. Assemble it cold, turn it out cleanly, and serve before the biscuit softens.
Chef Juliette
Charlotte Renaissance
Pink-and-white génoise panels enclose vanilla bavarois jeweled with raw kirsch-soaked fruit, while a decorated pineapple round turns this chilled charlotte into a generous celebration dessert.
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