Egg-Based Bavarian Cream, from Fine French Desserts (97802080201577)
RECIPE: Egg-Based Bavarian Cream * *
- Ingredients (makes a Bavarian cream for a sponge base to serve 8) -
4 sheets (8 g) gelatin
1 vanilla bean (the recommended flavoring, but you can use others)
1 cup (250 ml) milk
4 egg yolks
²⁄³ cup (4 oz./125 g) sugar
1 ²⁄³ cups (400 ml) whipping cream
- Soften the gelatin in a bowl of cold water. Slit the vanilla bean lengthwise and scrape the seeds into the milk. In a medium heavy-bottom saucepan, heat the milk with the vanilla bean. Beat the egg yolks with the sugar until pale and thick. When the milk is simmering, pour half of it over the egg yolk and sugar mixture, stirring constantly. Return the mixture to the saucepan and cook, stirring constantly and removing the saucepan from the heat from time to time until it reaches 185°F (85°C) or coats the back of a spoon. (If the egg yolks are in constant contact with high heat, they may coagulate.)
Strain the custard through a fine-mesh sieve and transfer to a mixing bowl. Squeeze the water from the gelatin sheets and stir into the custard until completely dissolved. Cool to about 70°F (20°C). (You can set the bowl over a larger one filled with cold water and ice cubes.)
Whip the cream until it holds soft peaks.
With a flexible spatula or whisk, gradually fold the whipped cream into the custard-gelatin mixture.
When the mixture is smooth, it is ready to be used and must be poured into the mold immediately. This is because the gelatin will start to take effect.
Chill for at least 2 hours for a large dessert and 1 ½ hours for individual desserts.
- CHEF'S NOTE -
The classic use for a Bavarian cream is in charlottes and desserts made with ladyfingers, traditionally flavored with vanilla, coffee, chocolate, and so on.
Recipe idea (see book): Layered Chocolate-Coffee Creams , p. 318
***
Excerpted from Fine French Desserts: Essential Recipes and Techniques by Vincent Boué, Hubert Delorme, Didier Stéphan, Photographs by Clay McLachlan. Foreword by Christophe Michalak.
This richly illustrated cookbook provides the home chef with all the essential techniques and recipes to ensure successful dessert making. The book opens with fundamental techniques and building-block recipes for:
• doughs and batters;
• sponges, bases, and petits fours;
• creams, mousses, and dessert fillings;
• icings, sauces, and cake and plate decorations;
• confectionery, jams, and candy decorations;
• working with chocolate; and
• iced desserts; as well as
• cooking techniques such as candying, poaching, and macerating.
Step-by-step photographs accompany many of the methods, with videos of twenty recipes and techniques including:
• Bavarian Cream (Egg-Based)
• Blown Sugar Swan (working with blown sugar)
• Brioche Dough
• Butter Cream (Cooked Sugar-Based)
• Chocolate Ganache
• Choux Pastry with Crumbled Topping
• Decorating cones, paper; how to make and use
• Fruit Mousse
• Glaze for Opéra Cake (glazing a layered dessert)
• Gelled Fruit
• Genoese Sponge
• Italian Meringue
• Macarons
• Marbled Pound Cake
• Nougatine
• Pastry Cream
• Pouring Custard (Crème Anglaise)
• Puff Pastry (recipe for Palm Hearts)
• Sweetened Short Pastry (creamed)
• Tempering chocolate (using a tempering stone)
Drawing upon these techniques, the second section of the book offers more than 100 recipes, organized into categories: hot desserts (molten chocolate cakes, caramelized pineapple skewers); cold desserts (strawberry-cherry gazpacho, crème caramel); layered desserts (Opéra coffee and chocolate layer cake, fraisier); classic pastries (macarons, gâteau Saint-Honoré); loaf cakes and cookies (marble cake, lemon loaf cake); tarts (Parisian custard tart, Alsace-style plum tart); and iced desserts (profiteroles, peach melba). Each recipe is graded with a rating from one to three stars, allowing home chefs to gauge its complexity and progressively develop their culinary skills through experience. Seven expert pastry chefs share a signature dessert at the beginning of each chapter, offering an innovative twist on a French classic.The volume is completed with practical resources including visual lexicons of recommended kitchen equipment and ingredients (fruits, nuts, herbs, spices, sugars); decorative piping models; guides to cooking with sugar and ice-cream making; a troubleshooting guide for tempering chocolate; a guide to regional French specialties; as well as useful information and general advice; a glossary of techniques and terms; and a complete index of recipes, techniques, and main ingredients.
Forewords by Joël Bellouet and Christophe Michalak. Recipes by Jérôme Chaucesse, Alexis Bouillet, Laurent Le Daniel, Philippe Urraca, Yann Brys, Manuel Lopez, and David Wesmaël.
(c) Editions Flammarion, 9782080201577
Chocolate Cream Pie
Recipe ⬇️⬇️⬇️ or PRINT:
Here is the most magnificent of all magnificent pies - the great Chocolate Cream Pie!! Also known as a Chocolate Pudding Pie, it’s basically a better version of the good ole’ Sara Lee frozen Bavarian Pies which, as a kid, I thought was the best thing ever.
That chocolate custard filling is everything.
I really hope you try it! I seriously don’t know of anywhere in Sydney that sells something like this. (Beyond the freezer section of supermarkets ????) - N x ❤️
—————————————————
CHOCOLATE CREAM PIE
(aka Chocolate Pudding Pie aka 1 million x better than Sara Lee Bavarian Pie!)
INGREDIENTS
Crust:
25 Oreo biscuits, whole with filling in tact (244g / 8.5 oz) (sub plain choc cookies/biscuits)
5tbsp/ 60g butter, melted
Filling:
1/4 cup cornflour / cornstarch
2/3 cup sugar
Pinch of salt
2 cups milk, full-fat
1 cup cream (full fat, or sub with milk)
4 egg yolks, beaten
2 tbsp unsalted butter, melted
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken or chopped
75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)
Topping:
1 1/2 cups thickened / heavy cream for whipping + 2 tbsp sugar + 1/2 tsp vanilla extract
Chocolate for shaving
DIRECTIONS
1. Blitz Oreos or place in ziplock bag and bash with rolling pin until fine crumbs. Add butter, blitz, pour into 23cm/9” pie dish. Press into base and sides. Bake 10 min @ 180C/350F (160C fan), press down puffed up crust, then cool.
2. Place cornflour, sugar and salt in medium saucepan. Whisk. Add milk, cream, yolks, whisk to combine. Turn stove onto medium high and heat the mixture, whisking occasionally. Once the liquid starts getting hot, turn down to medium and start whisking constantly, you will notice / feel it thicken.
3. As soon as you see bubbles (you will need to pause to see) whisk for 45 sec, then take off the stove. Whisk in butter, vanilla and chocolate until smooth. (Pesky lumps? Strain custard into crust)
4. Pour into pie crust, cover with round piece of baking/parchment paper, cool on counter then refrigerate 12+ hrs.
5. Whip cream, sugar and vanilla, spread onto pie. Either use a knife or grater to make chocolate shavings and sprinkle over top. Serve! (Keeps great for 2 days, on day 3 base softens slightly).
#recipetineats #chocolatecreampie
ENTREMET Chocolate
Mirror Glaze Cake Chocolate Recipe:
It is the season of apples, spices and dark chocolate, the perfect season for baking and comforting dessert making and this Apple Chocolate Entremet is the perfect choice of delicious, fragrant and intense dessert.
#chocolate #mirror #glaze #cake
German No-Bake Chocolate Cake - Kalter Hund
In this video I will show you how to make a German no bake biscuit cake named “Kalter Hund”. This no bake cake is very quickly assembled and is a delicious treat on hot summer days as it is served right out of the fridge.
German No-Bake Chocolate Cookie Cake Recipe:
The Very BEST Chocolate Cupcakes
My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I’m warning you ahead of time, you’ll have ZERO portion control around them so invite your friends over to help out!
Full Recipe:
If you've tried my chocolate cake recipe then trust and believe these are the only chocolate cupcakes you will ever want to bake.
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Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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——— Spice Bites Other Cake Videos: ———
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