Chocolate Bavarian cream (Crème Bavaroise or Bavarois) is great served by itself as a dessert, or as a filling for cakes and pastries. It is similar to pastry cream but thickened with gelatin instead of flour/cornstarch.
Chocolate Bavarian cream (Crème Bavaroise or Bavarois) is great served by itself as a dessert, or as a filling for cakes and pastries. It is similar to pastry cream but thickened with gelatin instead of flour/cornstarch.
Make the chocolate Bavarian cream: Soak 15 grams of gelatin sheets in cold water.
Melt 200 grams (7 oz) of chocolate in a bowl set over a water bath, and set aside.
Combine 5 egg yolks and 40 grams (1.5 oz) of sugar in a bowl and mix.
Combine 150 ml (5 fl oz) of milk and 150 ml (5 fl oz) of heavy cream, a pinch of salt and 40 (1.5 oz) grams of sugar in a saucepot, and bring to boil.
Stirring constantly, gradually add the hot milk into the egg yolk mixture.
Return to the pot, and cook, stirring constantly, until the mixture is thick enough to cover the back of a spoon. Remove from the heat, and add 1 teaspoon of vanilla sugar.
Blend the hot mixture with the melted chocolate in two batches. Stir until smooth. Drain the gelatin, melt in a bowl set over a water bath and stir until smooth. Cool to room temperature.
Whip 500 ml (1 pint) of heavy cream (min 30 % fat) until stiff. Add into the chocolate mixture in two batches, folding gently until incorporated.
Serve chocolate Bavarian cream as a dessert or use to fill cakes and pastries. Visit VideoCulinary.com for a chocolate mousse recipe, oyster and pearl cakes, no bake chocolate cake and more great recipes!
By Daniella
Автор Daniella
Автор Daniella
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