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Chocolate Milk Bavarois

  by Daniel Tay

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Moulds used:
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Flexipat®

 

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Flexipan® Half spheres

ref. 1593

 

 

Recipe for 4 to 6 serves.

 

  

Passion fruit sauce

• 100 g fresh passion fruit
• 20 g passion fruit purée
• 20 g sugar
• 20 ml water
• 10 g ginger, sliced thinly

In a saucepan, add all ingredients and simmer for 3 minutes.

 

 

Hazelnut dacquoise

• 20 g flour
• 70 g ground hazelnuts
• 80 g  icing sugar
• 40 g sugar
• Whites of 6 eggs
• 40 g chopped hazelnuts

Sift flour, ground hazelnuts and icing sugar together. Set aside.
In a mixer at medium speed, whisk egg white until stiff, approximately 2 to 3 minutes.
Add the sugar and continue whisking until shiny.
Once eggs white are firm and shiny, fold in sifted ground hazelnut and icing sugar mixture, then add the chopped hazelnuts.
Spread it onto a Flexipat® mat and bake at
220° C / 420 degree F.

Let it cool down.
Cut into 7,5 cm diameter discs.

 

  Bavarois

• 200 ml milk
• 10 g sugar
• 3 egg yolks
• 110 g Jivara chocolate, chopped and set aside in a large bowl
• 1 tsp gelatine
• 140g whipped cream

In a saucepan bring milk to a boil and turn off fire (very important).
In the meantime, whisk yolks and sugar together in a mixer at medium speed until fluffy, approximately 2 to 3 minutes.
Pour 1/3 of hot milk into yolk-sugar mixture and then pour  the resultant mixture back into pot.
In another saucepan, cook milk and yolk-sugar mixture  at very low heat (85°C).
Once mixture is thickened, pour into chocolate, stirring continuously. Then add gelatine.
Once mixture is cool, add whipped cream.


Assemble
• 100 g milk chocolate couverture, melted

Pour a thin layer of chocolate couverture into dome-shaped moulds Flexipan® ref 1593.
Spread remaining couverture onto a flat surface lined with Silpat®.
When cool, cut into 8 cm diameter discs.
Fill each dome with bavarois, cap with dacquoise disc, followed by milk chocolate disc.
Chill for 1-2 hours.
Remove from mould.
 
Decoration
 
Serve with passion fruit sauce.