INGREDIENTS

   INGREDIENTS - CRÈME ANGLAISE

500g 17.64 oz Whole milk 
500g 17.64 oz Heavy cream 35% 
200g 7.06 oz Egg yolks
100g 3.53 oz Sugar

 

    INGREDIENTS - BAVAROISE

700g 24.69 oz
Crème Anglaise
900g 31.75 oz Heavy cream 35% 
10g .35 oz Gelatin (if using dark chocolate)
18g .64 oz Gelatin (if using milk or white chocolate)

 

    CHOCOLATE SELECTION (CHOOSE ONE)

460g 16.23 oz
Dark Chocolate Growers Choice 71%
490g 17.28 oz Dark Chocolate Peru 62% 
560g 19.75 oz Dark Chocolate Growers Choice 58% 
530g 18.69 oz Dark Chocolate Ecuador 56%
465g 16.4 oz
Dark Chocolate Ecuador 65%
540g 19.05 oz Milk Chocolate Caramelized Ecuador 40%
570g 20.11 oz Milk Chocolate Peru 39%
590g 20.81 oz Milk Chocolate Growers Choice 33%
600g 21.16 oz White Chocolate Ecuador 31%

 

METHOD

METHOD - CRÈME ANGLAISE

In a saucepan, bring the milk and cream to a boil.
In a mixing bowl, mix the egg yolks and sugar. Slowly mix a small portion of the hot milk and cream to the egg yolks and sugar. Cook this mixture, over a double boiler, until it reaches 180°F (82/83°C). Strain through a sieve, use immediately.

METHOD - BAVAROISE

Bloom the gelatin in cold water. Melt the chocolate in a bowl. In a separate bowl, whip the cream to soft peaks, set aside. Add bloomed gelatin to the hot Crème Anglaise. Add the hot Crème Anglaise in several additions to the chocolate, using a spatula, until fully incorporated. With an immersion blender, making sure not to incorporate air, blend until smooth. Check that the temperature is at 104°F (40°C). Add the whipped cream, folding in with a spatula. Place in the desired molds at 86°F (30°C) and let rest in the refrigerator for 12 hours.

 

Makes 70.55oz of bavaroise

YOU MIGHT ALSO LIKE

type-french-pastry

TROPICAL WOOD

type-french-pastry

WHITE CHOCOLATE ICE CREAM

type-french-pastry

DARK CHOCOLATE ICE CREAM

FOLLOW US ON INSTAGRAM

JOIN LA REPÚBLICA
DEL CACAO