White chocolate bavarois

White chocolate bavarois is becoming a favourite among many patissiers. The light, aerated texture and creamy, sweet flavour is a wonderful base to create great pairings with acidic fruits, spices or even certain types of nuts, like pistachio. You can choose from Callebaut's different white chocolate recipes to obtain your preferred flavour, ranging from caramelly sweet to more milky or creamy flavours.
Level:
Easy

White chocolate bavarois

Ingredients: White chocolate bavarois

  • 21 g
    caster sugar
  • 65 g
    egg yolks

Preparation: White chocolate bavarois

Beat together until white and creamy.

Ingredients: White chocolate bavarois

  • 234 g
    Whole milk

Preparation: White chocolate bavarois

Bring to a boil and pour half over the egg yolk mixture. Reduce and poach the whole at 82°C.

Ingredients: White chocolate bavarois

Preparation: White chocolate bavarois

Pour previous mixture through a sieve onto the chocolate, leave to melt and emulsify.

Ingredients: White chocolate bavarois

  • 35 g
    gelatin mass

Preparation: White chocolate bavarois

Mix in.

Ingredients: White chocolate bavarois

  • 371 g
    35% cream

Preparation: White chocolate bavarois

Whip up and add when previous mixture is at 30°C.