Step 1: Weigh up and run together the tender dough, rest in the fridge.
Step 2: Mix Water and Bakels Fond Royal Together
Step 3: Pour in the melted Bakel's Dark Truffle
Step 4: Mix in the lightly whipped cream.
Step 5: Spread the cream as shown in silicone molds, put in a freezer.
Step 6: Roll the tender dough down to 3mm and line the tartlette molds.
Step 7: Bake in 160C about 15 min
Step 8: Fill the tartlete with Bakel's Les fruits cherry evenly up to the edge.
Step 9: Cross-over with Bakel's Diamond Glaze
Step 10: Remove the cake from the mold.
Step 11: Remove the chocolate cream from the molds and sprinkle cacao powder over them, place the bavarois in the centre of the cake.