White chocolate bavarois
White chocolate bavarois is becoming a favourite among many patissiers. The light, aerated texture and creamy, sweet flavour is a wonderful base to create great pairings with acidic fruits, spices or even certain types of nuts, like pistachio. You can choose from Callebaut's different white chocolate recipes to obtain your preferred flavour, ranging from caramelly sweet to more milky or creamy flavours.
Recipe
White chocolate bavarois
| ingredients | preparation |
|---|---|
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Beat together until white and creamy. |
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Bring to a boil and pour half over the egg yolk mixture. Reduce and poach the whole at 82°C. |
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Pour previous mixture through a sieve onto the chocolate, leave to melt and emulsify. |
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Mix in. |
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Whip up and add when previous mixture is at 30°C. |
