CHOCOLATE BAVAROIS MADE WITH CRÈME ANGLAISE (basic recipe)
Chocolate Bavarois to fill various desserts, ideal with fruit combinations.
Difficulty level
Chocolate Bavarois to fill various desserts, ideal with fruit combinations.
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 290 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 76% - alternatively | |
| egg yolks | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 130 |
| liquid cream 35% fat - 1 | g 150 |
| liquid cream 35% fat - 2 | g 450 |
Ingredients
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% | g 320 |
| MINUETTO FONDENTE ECUADOR 70% - alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - alternatively | |
| egg yolks | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 130 |
| liquid cream 35% fat - 1 | g 150 |
| liquid cream 35% fat - 2 | g 450 |
Ingredients
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 350 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% - alternatively | |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - alternatively | |
| egg yolks | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 130 |
| liquid cream 35% fat - 1 | g 150 |
| liquid cream 35% fat - 2 | g 450 |
Ingredients
| MINUETTO LATTE SANTO DOMINGO 38% | g 450 |
| SINFONIA CIOCCOLATO AL LATTE 38% - alternatively | |
| egg yolks | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 130 |
| liquid cream 35% fat - 1 | g 150 |
| liquid cream 35% fat - 2 | g 450 |
Ingredients
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% | g 450 |
| RENO CONCERTO CIOCCOLATO LACTEE CARAMEL - alternatively | |
| egg yolks | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 130 |
| liquid cream 35% fat - 1 | g 150 |
| liquid cream 35% fat - 2 | g 450 |
| LILLY NEUTRO | g 15 |
Ingredients
| SINFONIA CIOCCOLATO GIANDUIA FONDENTE | g 450 |
| egg yolks | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 130 |
| liquid cream 35% fat - 1 | g 150 |
| liquid cream 35% fat - 2 | g 450 |
| LILLY NEUTRO | g 15 |
Ingredients
| RENO CONCERTO CIOCCOLATO GIANDUIA LATTE | g 450 |
| egg yolks | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 130 |
| liquid cream 35% fat - 1 | g 150 |
| liquid cream 35% fat - 2 | g 450 |
| LILLY NEUTRO | g 40 |
Ingredients
| SINFONIA CIOCCOLATO NOCCIOLATO BIANCO | g 450 |
| egg yolks | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 130 |
| liquid cream 35% fat - 1 | g 150 |
| liquid cream 35% fat - 2 | g 450 |
| LILLY NEUTRO | g 65 |
Ingredients
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% | g 450 |
| SINFONIA CIOCCOLATO BIANCO 33% - alternatively | |
| egg yolks | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 130 |
| liquid cream 35% fat - 1 | g 150 |
| liquid cream 35% fat - 2 | g 450 |
| LILLY NEUTRO | g 65 |
For this preparation it is essential to use a immersion mixer
-melt the chocolate
-prepare the Crème anglaise: mix the yolk and liquid cream (1), cook bringing the mixture to 82-84°C
-Add the chocolate and mix with the immersion mixer and let it cool to a temperature of about 35°C
-Whip the cream (2) (with eventually LILLY NEUTRO)
-Add the whipped cream at chocolate crème anglaise, in few resumed
Directions:
-it is possible to make the custard the day before by letting it cool completely in the refrigerator and then form the ganache by combining melted chocolate at 45-50°C
-if you do not have the immersion mixer is advisable to add 20 grams of water during the preparation of ganache (Crème anglaise + chocolate)
Pastry Chef, Chocolatier and Baker
