BAVARESE AL CIOCCOLATO A BASE DI CREMA INGLESE (ricette di base)

CHOCOLATE BAVAROIS MADE WITH CRÈME ANGLAISE (basic recipe)

Advanced level

Chocolate Bavarois to fill various desserts, ideal with fruit combinations.

Final composition

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)