Milk sugar free chocolate bavarois

level 1

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 3drops 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.

Recipe components

Callebaut® ingredients

Milk chocolate bavarois

IngredientsPreparation
  • 188g
    3.6% full cream milk
  • 50g
    egg yolks
  • 40g
    maltitol
  • 380g
    MALCHOC-M
  • 380g
    35% cream

Boil milk. Beat egg yolks and maltitol until white and creamy. Add milk to the egg yolk mixture little by liittle. Mix well and poach the whole at 82°C.

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

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