Essentials

MOUSSE TEXTURES

BAVARIAN CREAM

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 260 g
    • P125 Coeur de Guanaja 80%
  • 12 g Gelatin
  • 900 g Whipping cream
  • 700 g CRÈME ANGLAISE
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For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of sugar in the custard to 130 g.

Recipe

CRÈME ANGLAISE : Make the previous Essential first:

Ingredients

  • 500 g Whipping cream
  • 500 g Whole milk
  • 200 g Egg yolks
  • 100 g Sugar
For g

Recipe

Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).

BAKING: Heat to 84°C (185°F). Strain and use immediately or quickly cool and use later.

Soak the gelatin in a large quantity of water. Melt the softened and drained gelatin in a little bit of hot custard and add the rest. Emulsify the hot custard with the melted P125 COEUR DE GUANAJA.

When the ganache is between 35 and 40° C (95/104° F), fold the foamy whipped cream in and pour.

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