Milk chocolate bavarois

With this recipe you can create a delicate milk chocolate bavarois (also bavarian cream or crème bavaroise) with a creamy, caramelly taste and a delightfully aerated texture. It's ideal to incorporate into pastries or desserts. We use Finest Belgian Chocolate with standard fluidity – check for the 💧💧💧 symbol on the packaging – for a bolder milk chocolate taste. Looking for more acidity and exotic aromatic notes? Then you may want to experiment with the Single Origin milk chocolates.
Level:
Easy

Milk chocolate bavarois

Ingredients: Milk chocolate bavarois

  • 23 g
    caster sugar
  • 63 g
    egg yolks

Preparation: Milk chocolate bavarois

Beat together until white and creamy.

Ingredients: Milk chocolate bavarois

  • 226 g
    Whole milk

Preparation: Milk chocolate bavarois

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

Ingredients: Milk chocolate bavarois

Preparation: Milk chocolate bavarois

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

Ingredients: Milk chocolate bavarois

  • 30 g
    gelatin mass

Preparation: Milk chocolate bavarois

Mix in.

Ingredients: Milk chocolate bavarois

  • 359 g
    cream

Preparation: Milk chocolate bavarois

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