Milk chocolate bavarois

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

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.

Recipe instructions

(Fill in the desired quantity and recalculate)

Milk chocolate bavarois

  • 31g
    caster sugar
  • 65g
    egg yolks

Beat together until white and creamy.

  • 233g
    whole milk

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

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

  • 30g
    gelatin mass

Mix in.

  • 370g
    35% cream

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