Chapter 2 · The French Laundry Years
Coconut Bavaroise
Coconut Bavaroise
The Story
For coconut cake assembly: cut 10-inch cake to 9-inch, yielding 4 slices per cake.
Ingredients
Makes about 10 plated portions
Scaled to a home kitchen batch from Jason's original production formula.
Method
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1
Make an anglaise with first five ingredients until thick and nappe.
2
Turn off heat, add bloomed gelatin, mix well and strain through fine mesh strainer.
3
Whisk in fabbri compound until room temperature.
4
Fold in cool whipped cream in thirds until fully incorporated.
5
Store in cambros until ready to use.
6
When casting, mixture should be fluid but still creamy and cool.
Jason's Notes
Light coconut mousse used as layers in coconut cakes, with fabbri coconut compound.
The first good note sets the tone.
Keep it practical, specific, and chef-minded. Share what worked, what you changed, and what the next cook should know.