Chocolate Bavarian Cream is a creamy and delicate dessert, perfect for chocolate lovers. Originally from the Bavarian region in Germany, this cake has become very popular worldwide. The base consists of a chocolate cream enriched with egg yolks, milk, and vanilla. The Bavarian cream is made even more delicious with a tasty chocolate glaze. An elegant and irresistible dessert!
Prepare a custard with the egg yolks, 120 g of sugar, and the milk flavored with the vanilla bean
Dissolve the softened and squeezed gelatin sheets in the still warm custard and let it cool
In a bowl, whip the cream with the remaining 30 g of sugar, then fold it into the custard when it is cool but not yet set
Distribute 1/3 of this cream into 8 individual molds with a capacity of 10 cl each
In a bowl, mix the rest of the cream with 80 g of liquid and almost cold chocolate glaze, then put it in a pastry bag and, using the same method as in the 'Vanilla and Coffee Bavarian Cream' recipe, form a 'heart' of chocolate cream inside the vanilla cream
Chill the Bavarian creams, then unmold them, garnish with strands of fluid chocolate glaze piped from a pastry bag with a smooth and very small nozzle, and serve
Cake Mold
Whisk
Pan
Store the chocolate Bavarian cream in the refrigerator for at least two days
Germania
| Energy (kcal) | 293.25 |
| Carbohydrates (g) | 25.28 |
| of which Sugars (g) | 25.28 |
| Fat (g) | 17.85 |
| of which Saturates (g) | 9.94 |
| Protein (g) | 6.31 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.07 |
