Milk sugar free chocolate bavarois

With this recipe you can create a delicate milk chocolate bavarois (also bavarian cream or crème bavaroise) with a creamy, caramelly taste and a delightfully aerated texture. It's ideal to incorporate into pastries or desserts. We use Finest Belgian Chocolate with standard fluidity – check for the 3drops symbol on the packaging – for a bolder milk chocolate taste. Looking for more acidity and exotic aromatic notes? Then you may want to experiment with the Single Origin milk chocolates.

Recipe

Milk chocolate bavarois

ingredients	preparation
188g 3.6% full cream milk 50g egg yolks 40g maltitol 380g MALCHOC-M 380g 35% cream	Boil milk. Beat egg yolks and maltitol until white and creamy. Add milk to the egg yolk mixture little by liittle. Mix well and poach the whole at 82°C. Pour previous mixture through a sieve onto the chocolate, leave to melt and emulsify. Whip up the cream and add when previous mixture is at 30°C.

ingredients

preparation

188g

3.6% full cream milk
50g

egg yolks
40g

maltitol
380g

MALCHOC-M
380g

35% cream

Boil milk. Beat egg yolks and maltitol until white and creamy. Add milk to the egg yolk mixture little by liittle. Mix well and poach the whole at 82°C.

Pour previous mixture through a sieve onto the chocolate, leave to melt and emulsify.

Whip up the cream and add when previous mixture is at 30°C.