White Chocolate Bavarian Cream
If you don't know, a Bavarian cream is a cooked custard with
unflavored gelatin dissolved in it. Whipped cream is folded
into the cooled custard, and the whole is poured into a mold,
chilled to set it, and unmolded to serve. Don't worry, it's
rather easier than it sounds. This is a not-too-sweet white
chocolate version, with a mostly milk chocolate sauce that's
so simple I could prepare it in my sleep.
need a 5-cup mold for this; it can be a ring mold or some other
shape (I have a star-shaped mold made of copper). If you do
use a ring mold, I would fill the center with fresh berries
before serving. In any case, you'll also need a candy thermometer
for the custard. I do not trust the recipe directions I've seen
that call for cooking the custard until it's "thick enough
to coat the back of a spoon", or words to that effect,
and I always use a candy thermometer so I won't curdle the custard
by cooking it to too high a temperature. This is rich, yes,
but it's also cool, creamy, and delicate.
8 ounces good-quality milk chocolate, finely chopped
ounce good-quality unsweetened chocolate, finely chopped
Few grains salt
1/3 cup + 1 Tbsp. hot water
6 ounces best-quality white chocolate, finely chopped
1-1/2 cups heavy cream, divided
1 Tbsp. unflavored gelatin (this is more than one envelope--you'll
need to measure it)
1/4 cup cold water
5 egg yolks, from eggs graded "large"
1/4 cup + 2 Tbsp. sugar
1-1/2 cup whole milk, divided
2 tsp. vanilla
Ice and cold water
sauce, combine finely chopped chocolates and salt in medium
heatproof bowl. Set over very warm water on low heat; stir frequently
until melted and smooth. Remove from heat and hot water. All
at once, add 1/3 cup + 1 Tbsp. hot water. Whisk well to combine
ingredients; sauce should be perfectly smooth. Cool to room
temperature before serving. This sauce can be made up to several
days in advance. Store airtight at room temperature. If made
in advance, it may be necessary to thin the sauce with a little
warm water to a pouring consistency before serving.
About 1-1/4 cups
Bavarian Cream, lightly oil mold with tasteless vegetable
oil (I use a paper towel to do this) and set it aside. Chill
a medium bowl and the beater(s) from a hand-held electric mixer.
chopped white chocolate in small heatproof bowl. Heat 1/2 cup
heavy cream (reserve remainder) in small saucepan over low heat,
stirring occasionally, until very hot. Pour about half of hot
cream onto chocolate. Place over warm water on low heat (water
should not touch bottom of bowl); stir often until melted and
smooth. radually whisk in remaining cream. (Note: White chocolate
is often stubborn about melting. If you cannot get yours to
become smooth, add the rest of the cream as instructed. Whisk
to combine, then turn the mixture into a food processor fitted
with a steel blade. Cover to keep warm, but do not process yet.)
Set aside near stove.
gelatin over cold water in small cup; stir to combine. Set aside
medium heatproof bowl, combine egg yolks, sugar, and about 1/4
cup milk (reserve remainder). By hand, beat well to combine.
Place remaining milk in small, heavy saucepan. Heat over low
heat, stirring often, until very hot. Very gradually add hot
milk to egg mixture, beating constantly. Turn entire custard
mixture back into saucepan. Cook over medium heat, stirring
constantly, until custard reaches a temperature of 172'F on
a candy thermometer. Immediately remove from heat.
if your white chocolate mixture wasn't smooth, process it just
until there are no lumps left. Add this mixture to the cooked
custard and stir it in thoroughly (don't forget to scrape the
sides of the pot). Add the soaked gelatin and stir it in until
the gelatin grains are dissolved (this is easiest to see with
a metal spoon). Strain the mixture through a fine strainer into
a large, nonreactive metal bowl.
need another bowl or a frying pan of larger diameter (but not
deeper) than the bowl into which you've strained your white
chocolate mixture. Partially fill the larger container with
ice and cold water, and set the bowl of white chocolate custard
into it. Gently whisk occasionally; the mixture will begin to
thicken after 10 to 15 minutes. Scrape the bottom and sides
of the bowl with a rubber spatula from time to time. After mixture
begins to thicken, whisk a bit more frequently until white chocolate
custard is the approximate consistency of raw egg whites. You
do NOT want the custard to set now, so watch it carefully. While
the custard is cooling, check the mold you have oiled. I usually
need to even out the light coating of oil on it with a paper
towel, as the oil tends to bead up after a while. Do this if
When the white chocolate custard is of the right consistency,
whisk well and remove from ice and water. In chilled medium
bowl with chilled beater(s), beat reserved 1 cup heavy cream
just until cream forms a soft shape (this is before soft peak
stage). Whisk cooled custard well once more to loosen, then
quickly but gently and thoroughly fold in softly whipped cream.
Don't handle any more than necessary. Mixture will be thin at
this stage--OK. Quickly pour into oiled mold; spread evenly.
With a toothpick, prick any large air bubbles. Place mold in
refrigerator. Chill Bavarian cream at least 4 hours before serving.
unmold: Have ready a container of hot water; your mold must
be able to fit into the container, but the container should
be shallower than the mold. Loosen Bavarian cream from sides
of mold gently (I use a plastic knife). Dip mold into hot water
for a count of 10; hot water should come almost all the way
up the side of the mold. BE CAREFUL! You don't want to get any
hot water into the Bavarian cream! Quickly dry the bottom and
sides of the mold with a dish towel. Turn serving plate upside
down on top of Bavarian cream. Holding plate and mold together,
invert. The Bavarian cream should slide out of the mold. If
not, re-invert and dip into hot water for a few seconds more.
Serve with above sauce and fresh berries.
6 to 8 servings
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