The Art of French Pastry

Remove from the heat.
Whisk in the kirschwasser
and the 50 grams of the
vanilla sauce you set aside
for the Bavarian cream. If
the mixture thickens right
away it is slightly too cold;
place it on the double
boiler for a minute and
whisk until it is loose
again. Remove from the
heat and add the
remaining vanilla sauce.