Milk 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 💧💧💧 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.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Milk chocolate bavarois

ingredients preparation
  • 54g
    caster sugar
  • 64g
    egg yolks

Beat together until white and creamy.

  • 227g
    Whole milk
  • 264g

Boil together and pour half over the egg yolk mixture. Mix well and poach the whole at 82°C.

  • 30g
    gelatin mass

Mix in.

  • 361g
    35% cream

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

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