This video tutorial will teach you how to make a vanilla and chocolate creme bavaroise. the creme bavaroise can be eaten as is in cups or moulds with fruits or whipped cream and can also be used as a filling for charlotte which is a type of French cake.
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🧅🥕INGREDIENTS🥕🧅
this will yield anywhere to 4 to 8 servings depending on size
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)
400 ml /13.5 fluid oz heavy whipping cream (35 % fat)
1 vanilla bean (seeds scraped)
2 to 4 tablespoons of cocoa powder (if making a chocolate version)
10 grams /0.35 oz gelatin (5 sheets of 2 grams each)
if you make different variation add your flavoring right after adding the gelatin in.
Notes: the cream must not be beaten stiff. it must remain creamy.
Custard is cooked when reaching 80 degrees celsius (176F)
Custard is set at 20 degrees Celcius (68 F)
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: