Milk 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 💧💧💧 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.
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Recipe components
Callebaut® ingredients
Milk chocolate bavarois
| Ingredients | Preparation |
|---|---|
| Beat together until white and creamy. |
| 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. | |
| Mix in. |
| Whip up and add when previous mixture is at 30°C. |
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