|
| BAVAROIS
- BAVARIAN CREAM |
RECIPE
BY TALLYRAND |
 |
This
week’s recipe is another one from the file, ‘Life
is strange’ . . . David forwarded me a request
from a G Walsh saying “I am trying to find a recipe
on how to make a Bavarian creme filling for a cake.
I have searched to no avail, please help” . . .
Well, G search no more!
I
have just spent the week with my trainee chefs not only
discussing this recipe in theory, but also practicing
it in my training kitchen as they have to produce from
scratch, meaning filleting the fish, making fresh fish
stock for the sauce etc, three portions of the following
menu (within 4 hours) for their final assessment on
November 5th:
Paupiettes
of sole with shrimp farce
White wine velouté sauce
Broccoli
Hollandaise
Braised rice
Orange
bavarois with a crème Anglaise
 Bavarois
is the French name for Bavarian cream, it is a delicate
cream dessert with a crème Anglaise base made
from either milk, cream or a fruit puree and then aerated
with whipped cream and whipped egg whites before being
set in the refrigerator with gelatine. It may be a straight
vanilla or combined with additional flavourings; such
as chocolate, coffee or liqueurs, served on its own
as an individual dessert or as a filling for a variety
of charlottes, tortes, cakes etc.
I
am giving four recipes this week; as Bavarois may be
set with either leaf gelatine or gelatine crystals and
the recipes for them are slightly different and I would
hate to give you a recipe for leaf gelatine if you can
only purchase the crystals. I have also included recipes
for the two ways of producing flavoured Bavarois; with
essences and with a fruit purée.
My
trainees are also producing a luncheon menu next week,
to be served to other trainee chefs. They are going
to serve the final menu of the Titanic; they thought
it would be nice if I would / could do a centrepiece
for the table; ice carving or margerine sculpture. As
I could not get the specialised ice required, I am also
busy this weekend crafting a margerine sculpture. But
more of that next week . . . so stay tuned for photos
of the luncheon dishes and the margerine sculpture next
week! Until then, have a crack at this wonderful dessert
and if you have any questions on it, remember to email
me at tallyrand@xtra.co.nz or just click on the ‘Question
for Tallyrand’ link here at Hub-UK.
BASIC
BAVAROIS RECIPE (using gelatine crystals)
Ingredients
for Bavarois
|
eggs
|
5
|
pc
|
|
castor
sugar
|
100
|
gm
|
|
milk
|
500
|
ml
|
|
vanilla
pod or essence
|
|
sq
|
|
gelatine
crystals
|
25
|
gm
|
|
cream
|
200
|
ml
|
How
to make Bavarois
- Bring
the milk with the vanilla pod (split lengthways) or
essence to the boil
- Place
the yolks and sugar into a bowl and mix well until
light in colour and all sugar has dissolved
- Temper
the egg mixture by slowly adding half the hot milk
to it while constantly stirring
- Stir
the tempered egg mixture into the remaining hot milk,
and continue to cook over medium heat stirring constantly,
until the mixture thickens slightly, enough
to coat the back of a spoon
- Thoroughly
dissolve the gelatine in boiling water (approx 100
mls), add to the hot egg mixture and stir until the
gelatine is fully melted/dissolved (ensure all the
dissolved gelatine has been scraped out of the container
used)
- Place
the saucepan in an ice bath and cool the mixture until
it just starts to set (room temperature - approx.
18ºC). If the mixture cools below this temperature,
the gelatine will begin to set and will not fold smoothly
into the whipped cream
- Whip
the cream to soft peaks and fold it into the gelatine
mixture followed by the egg whites (whipped to soft
peak stage)
- Use
as directed to fill cakes, or pour into moulds and
chill well before serving
 Chef's
Tip for Bavarois
The
cream maybe whipped ahead of time.
The
egg whites should be whipped as close to the point
of using as possible. Once whipped they will hold
for only approx. 15 minutes only and then revert back
to liquid - they cannot be re-whipped !
Due
to the small amount being made with this recipe, if
the full amount of gelatine is not added (left sticking
to the inside of the container) the bavarois will
not set fully and may fall apart when removed from
the mould.
BASIC
BAVAROIS RECIPE (using leaf gelatine)
Ingredients
for Bavarois
|
eggs
|
5
|
pc
|
|
castor
sugar
|
100
|
gm
|
|
milk
|
500
|
ml
|
|
vanilla
pod or essence
|
|
sq
|
|
leaf
gelatine
|
8
|
pc
|
|
whipped
cream
|
200
|
ml
|
How
to make Bavarois
- Place
the gelatine sheets in cold water to soften and set
aside
- Bring
the milk with the vanilla pod (split lengthways) or
essence to the boil
- Place
the yolks and sugar into a bowl and mix well until
light in colour and all sugar has dissolved
- Temper
the egg mixture by slowly adding half the hot milk
to it while constantly stirring.
- Stir
the tempered egg mixture into the remaining hot milk,
and continue to cook over medium heat stirring constantly,
until the mixture thickens slightly, enough
to coat the back of a spoon.
- Remove
the gelatine sheets from the water and squeeze dry,
add to the hot egg mixture and stir until the gelatine
is fully melted/dissolved.
- Place
the saucepan in an ice bath and cool the mixture until
it just starts to set (room temperature - approx.
18ºC). If the mixture cools below this temperature,
the gelatine will begin to set and will not fold smoothly
into the whipped cream
- Whip
the cream to soft peaks and fold it into the gelatine
mixture followed by the egg whites (whipped to soft
peak stage)
- Use
as directed to fill cakes, or pour into moulds and
chill well before serving
BASIC
FRUIT BAVAROIS - ORANGE (sufficient for 5 portions)
Ingredients
for Bavarois
|
orange
|
1
|
pc
|
|
orange
juice
|
50
|
ml
|
|
orange
liqueur: Grand Marnier / Cointreau
|
50
|
ml
|
|
eggs
|
2
|
pc
|
|
castor
sugar
|
50
|
gm
|
|
milk
|
250
|
ml
|
|
orange
essence
|
1
|
tsp
|
|
leaf
gelatine
|
4
|
pc
|
|
cream
|
125
|
ml
|
How
to make Bavarois
- Place
the gelatine sheets in cold water to soften and set
aside
- Zest
and juice the orange, add the extra juice and liqueur,
reduce to 30 ml
- Bring
the milk with the orange essence to the boil
- Place
the egg yolks and sugar into a bowl and mix well until
light in colour and all sugar has dissolved
- Temper
the egg mixture by slowly adding half the hot milk
to it while constantly stirring.
- Stir
the tempered egg mixture into the remaining hot milk,
and continue to cook over medium heat stirring constantly,
until the mixture thickens slightly, enough
to coat the back of a spoon.
- Add
the reduction (with or without the zest). It is important
that the Anglaise is tasted at this stage and corrected
if needed; it should be fairly strong (see chef
notes)
- Remove
the gelatine sheets from the water and squeeze dry,
add to the hot egg mixture and stir until the gelatine
is fully melted/dissolved.
- Place
the saucepan in an ice bath and cool the mixture until
it just starts to set (room temperature - approximately
18ºC). If the mixture cools below this temperature,
the gelatine will begin to set and will not fold smoothly
into the whipped cream
- Whip
the cream to soft peaks and fold it into the Anglaise
- Whip
the egg whites (to soft peak stage) and fold through
the Anglaise
- Use
as directed to fill cakes, or pour into moulds and
chill well before serving
Chef's
Tip for Bavarois
 The
Anglaise must be have a strong orange flavour: when
the cream and egg white is added this will dilute the
flavour. Also when food is chilled, flavours strength
decrease. So this stage is the last chance to correct/increase
the flavour and more reduction added.
The
zest will help increase the orange flavour intensity.
The
cream maybe whipped ahead of time.
The
egg whites should be whipped as close to the point
of using as possible. Once whipped they will hold
for only approx. 15 minutes only and then revert back
to liquid - they cannot be re-whipped !
Due
to the small amount being made with this recipe, if
the full amount of gelatine is not added (left sticking
to the inside of the container) the bavarois will
not set fully and may fall apart when removed from
the mould.
FRUIT
BAVAROIS - using soft fruits
Ingredients
for Bavarois
|
fruit
purée
|
500
|
ml
|
|
eggs
(separated )
|
4
|
pc
|
|
sugar
|
100
|
gm
|
|
gelatine
leaves
|
8
|
pc
|
|
whipped
cream
|
250
|
ml
|
How
to make Bavarois
- Place
the yolks and sugar into a bowl and mix well
- Bring
the fruit puree to the boil
- Temper
the egg mixture by slowly adding half the hot puree
to it while constantly stirring.
- Place
the gelatine sheets in cold water to soften; remove
the gelatine sheets from the water and squeeze dry
and add to the warm mixture, stir until the gelatine
is fully melted/dissolved.
- Place
the saucepan in an ice bath and cool the mixture to
room temperature - approximately 18°C (If the mixture
cools below this temperature, the gelatine will begin
to set and will not fold smoothly into the whipped
cream)
- Whip
the cream to medium peaks and fold it into the gelatine
mixture. If whipped egg whites are also being incorporated,
fold them into the sauce alternately with any desired
flavouring.
- Use
as directed to fill cakes, or mould and chill.
Chef's
Tip for Bavarois
If
cooling down a liquid in a bowl over ice, sprinkle
salt over the ice, it will intensify the coldness
and stop the ice from melting so fast, thus cooling
down your liquid much quicker.
Fruit
essences, juice reduction or liqueurs can also be
added to this recipe to increase or add flavour (but
no more than 100 ml or it may not set).
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Enjoy
you Bavarois and bon appetit . . . . .
Recipe
from professional
Chef Tallyrand
|
