Crème Bavaroise
The Crème Bavaroise is the base preparation used in French patisserie for filling charlotte cake (charlotte aux fraises, charlotte a la vanille etc..) which is a type of French cake made by lining a charlotte mould with lady finger biscuits and use the créme bavaroise as a filling. the top of the cake is then decorated with whipped cream and fresh red fruits or berries.
INGREDIENTS (4-8 SERVINGS DEPENDING ON SIZE)
For the Crème Anglaise (custard)
80 grams / 2.8 oz egg yolks (around 4 egg yolks)
125 grams / 4.4 oz sugar
500 ml / 17 fluid oz milk (whole milk)
1 vanilla bean (seeds scraped)
10 grams / 0.35 oz gelatin (5 sheets of 2 grams each)
To Make the Crème Bavaroise : (custard plus cream)
400 ml / 13 fluid oz heavy whipping cream (35 % fat)
2 – 4 tablespoons of cocoa powder (if making a chocolate version). If you make a different flavour variation add your flavouring right after adding the gelatin.
Notes:
The cream must not be beaten stiff. It must remain creamy.
Custard is cooked when reaching 80 Celsius (176 F)
The “jellied” custard is set when temperature reaches 20 C (68 F).
INSTRUCTIONS
Note: before you start, soak the gelatin leaves in cold water for about 6-7 minutes. ( if using gelatin powder refer to the instructions given on the packet)
Make the jellied custard:
Pour milk into a saucepan on low heat and scrape seeds from vanilla pod into the milk with the pod.
Whisk egg yolks and sugar in a bowl until a paste is formed.
When milk has just come to boiling point pour some of it through a sieve into the egg and sugar paste and whisk it in. When thoroughly done, pour in remaining milk, again through the sieve, and continue whisking until blended.
Sieve the custard back into the saucepan and place it back on a low heat. Stir constantly and gently until the temperature reaches 80 C (176 F). If you don’t have a cooking thermometer, the test is when the foam on top of the mix has disappeared.
Sieve the mix into a separate clean bowl. Remove the gelatin leaves from their bath and squeeze out the excess water. Add the leaves gradually to the hot custard, dissolving one or two at a time.
(For making Chocolate Crème Bavaroise). if you intend to make a vanilla and chocolate bavaroise, divide the custard into 2 portions and sift in 2 tablespoon of cocoa powder over one of the portion of vanilla custard– if all the custard will be used, 4 tbsp will be the recommended amount. Whisk it into the custard until well combined.
Sieve the custard whether it be chocolate or vanilla into a shallow dish and place into the refrigerator, remove every 3 or 4 minutes and stir to prevent the custard from solidifying. It is ready when the temperature is at 20 C (68 F).
Whip the cream:
Meanwhile pour the chilled cream into a metal bowl (which has been chilled in the freezer) and beat it to a creamy consistency (not stiff) – when done, the cream should have the consistency of a "mousse"
Make the bavaroise:
Pour the custard into a bowl (it should be the same consistency as the cream) and gradually whisk the desired amount of cream into it. The amount of cream used may be up to the ratio of 1 – 1, depending on your preference, but generally you would have a little less cream than custard, say 4 parts custard to 3 parts cream.
Immediately after, pour the custard into moulds or cocktail glasses or whatever you may wish and place them into the fridge to set – it will take about an hour.
If you wish, you may have dual flavoured moulds. To do so,using any mould you like, pour in the bottom one portion of bavaroise of a flavor of your choice. Place the mould in the freezer for a few minutes for it to set, and then pour the other flavour on top, after which place in the the fridge to set for an hour.
To remove from the moulds, place them into a hot water bath for a short while to melt the outer skin, tun the mould upside down and un-dish on a plate or serving tray.
Crème Bavaroise step by step video instructions:https://youtu.be/q8uS3VI86-w