Fruit bavarois (raspberry)
VRQ2 cold desserts
Bavarian Cream
The Bavarian Cream, also known as Crème bavaroise, is super rich and creamy vanilla cream, perfect for making any dessert. It can be used to fill cakes, pastries, or eaten with fresh fruit, the possibilities are endless.
INGREDIENTS
4 large Egg Yolks
90 grams Granulated Sugar
2 tbsp Cornstarch
¼ tsp Salt
250 grams Whole Milk
1 tbsp Vanilla Extract
1 tbsp Unsalted Butter
2 tbsp Unflavored Gelatine
3 tbsp Cold Water
Whipping Cream
300 grams Heavy Whipping Cream
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How to Make Pastry Cream | The MOST Delicious Thing Ever!!!
This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet and beyond dreamy. It's the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts. Creme patissiere is one of my all-time favorite things to make! It has such a sophisticated taste that goes perfectly with everything! You can flavor it in all sorts of ways too so don't feel limited to just vanilla!
RECIPE:
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Bavarian Cream with Raspberries
A dessert with a fluffy texture and rich taste. Unlike most dessert it's not very sweet.
This recipe is egg free, it can also be made without milk.
This is what you will need to make it:
200 ml double cream or milk free whipping cream
100 grams sugar
200 grams raspberries
5 sheets gelatin
some cold and warm water
Time to make: 15 minutes
Time to chill: 4-5 hours
This is how to make it
1. Put the gelatin sheets in a bowl of col water. They need to be fully submerged. Leave them there for about 10 minutes till they are soft.
2. Mash your raspberries by hand, with a spoon, or in a blender.
3. In a large mixing bowl whip the cream and sugar, till it forms stiff peaks.
4. Mix in the mashed berries.
5. Boil some water, and let it cool slightly. While you wait for the water to cool you can get started on the next step.
6. Squeeze as much water out of the gelatin as you can. Put the gelatin in a heat resistant container/bowl.
7. Pour a little hot water over the gelatin and mix well. There must be no lumps in the mixture.
8. Add the gelatin mixture to the whipped cream, under constant stirring, in a thin constant stream.
9. Transfer the mixture to a serving bowl and let it cool in the refrigerator for 4-5 hours till the mixture is set.
Enjoy!
Thank you for watching!
Music is Golden Flowers remixed by Level 99, OA, OverClocked University. It can be found here:
The Best Homemade Raspberry Cake | Raspberry & Vanilla Cake Recipe
Guys, this classy Raspberry Cake is irresistible! With layers of almond cake, biscuit Joconde, vanilla Bavaroise cream and raspberry filling, I guarantee it will put a smile on your face. Enjoy!
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Fraisier:
Strawberry Charlotte:
Mango Charlotte:
● Almond Paste Cake
¼ cup (60g) almond paste
⅓ cup (70g) granulated sugar
4 medium eggs (200g)
1 cup (100g) pastry flour
⅓ stick of butter (40g)
extra butter
red food coloring
● Joconde Biscuit
4 medium eggs (200g)
1 cup (135g) powdered sugar
⅓ cup (35g) pastry flour
1 ½ cup (135g) almond flour
4 egg whites (120g)
1 ½ tbsp (20g) granulated sugar
2 tbsp (25g) butter
● Raspberry Coulis
2 gelatin sheets (4g)
⅘ cup (200g) raspberry purée
1 ½ tbsp (20g) granulated sugar
1 tsp (5g) lemon juice
● Raspberry Syrup
¼ cup (60g) water
1 tbsp (15g) granulated sugar
2 tbsp (30g) raspberry purée
● Bavaroise Cream
1 ½ sheet of gelatin (3g)
⅘ cup (200g) heavy cream
½ cup (125g) milk
vanilla
2 egg yolks (30g)
¼ cup (50g) granulated sugar
● Steps:
1. Preheat the oven to 350°F (180°C).
2. For the Almond Cake, grease a 6 inches (16cm) ring with softened butter. In the bowl of a mixer, combine almond paste, sugar and eggs. Mix on medium speed using the paddle attachment. Once the marzipan turned into a paste, switch with the whisk and mix for 8 minutes. Add red coloring and the sifted flour. Melt butter on low heat; when it reaches 113-122°F (45-50°C) mix it with one part of the batter, then mix it all together. Bake for 20 minutes.
3. For the Joconde, mix powdered sugar, almond flour and eggs. Whisk on medium speed for 8 minutes. Whip egg whites, adding the sugar gradually, until soft peaks. Combine with the almond mixture. Take one small part of the batter and add red coloring. Spread it randomly on the baking tray. Freeze. Melt butter on low heat; when it reaches 113-122°F (45-50 °C) mix it with one part of the rest of the batter, then mix it all together. Bake at 400 °F (200°C) for 10-12 minutes.
4. For the Raspberry Coulis, heat on medium heat raspberry purée, sugar and lemon juice. Add the hydrated gelatin. Pour it in a 6 inches (16cm) ring and freeze.
5. For the Raspberry Syrup, bring to a boil all the ingredients and set aside.
6. For the Bavaroise, whip the cream on medium speed until soft peaks. Bring to a boil milk and vanilla. In a bowl, mix the egg yolks and sugar. Pour the milk gradually. Strain and return to the saucepan. Cook on medium-low heat until it reaches 83-84°C (181-183°F). It’s ready when it’s coating the back of the spoon and it leaves a path when finger drawn across. Add the hydrated gelatin. When the Crème Anglaise cools down to ~95°F (35°C), mix it with the whipped cream.
7. Start the assembly by cutting two long strips of the Joconde Biscuit, which will be the sides of the cake. Place it inside a 7 inches (18cm) ring. Cut a layer of 0.8 inch (2cm) thickness of the Almond Paste Cake, which will be the base. Brush the base with the lukewarm syrup.
8. Fill the cake with half of the Bavaroise Cream, insert the raspberry coulis and top with the rest of the Bavaroise. Freeze for one hour, then refrigerate.
9. Garnish with fresh berries.
● Tips:
1. When you place the Joconde strips inside the ring, make sure they fit the entire ring and there are no gaps on the sides, otherwise your cream will come out.
2. Before freezing the raspberry coulis, I recommend using acetate cake wrap, in order to demold it easier. The same goes for the entire cake too.
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Episode 147 - Raspberry Bavarian Torte - 7-22-14 - The Aubergine Chef HD
Blog post and recipe:
Here's a chilled torte to get you through the hot summer. This was a fun cake we made in school and the rich flavorful bavarian cream was welcome nostalgia for me. There are lots of ways to switch up the flavors of this torte - primarily by using a different puree. Remember that tropical purees need to be boiled first as they contain an enzyme that breaks down gelatin. I hope you enjoy!
Remember to visit TheAubergineChef.com to download this recipe for free, see more free how-to baking and pastry videos, and to read a blog full of helpful tips and fun anecdotes! Thank you for watching!