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:
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Easy
White chocolate bavarois
Ingredients: White chocolate bavarois
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21 gcaster sugar
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65 gegg yolks
Preparation: White chocolate bavarois
Beat together until white and creamy.
Ingredients: White chocolate bavarois
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232 gWhole 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
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273 g
Preparation: White chocolate bavarois
Pour previous mixture through a sieve onto the chocolate, leave to melt and emulsify.
Ingredients: White chocolate bavarois
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40 ggelatin mass
Preparation: White chocolate bavarois
Mix in.
Ingredients: White chocolate bavarois
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369 g35% cream
Preparation: White chocolate bavarois
Whip up and add when previous mixture is at 30°C.
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