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.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

White chocolate bavarois

ingredients preparation
  • 21g
    caster sugar
  • 65g
    egg yolks

Beat together until white and creamy.

  • 234g
    Whole milk

Bring to a boil and pour half over the egg yolk mixture. Reduce and poach the whole at 82°C.

  • 274g

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

  • 35g
    gelatin mass

Mix in.

  • 371g
    35% cream

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

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