Milk chocolate bavarois

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
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.

Recipe components

Milk chocolate bavarois

  • 54g
    caster sugar
  • 64g
    egg yolks

Beat together until white and creamy.

  • 227g
    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.

  • 361g
    35% cream

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