CARAMEL ORO CHOCOLATE BAVAROISE
Cremoso Caramel Oro chocolate ideal for filling various desserts which must be stored and consumed at a refrigerator temperature (+5 ºC)
Difficulty level
Cremoso Caramel Oro chocolate ideal for filling various desserts which must be stored and consumed at a refrigerator temperature (+5 ºC)
Ingredients
| SINFONIA CIOCCOLATO CARAMEL ORO | g 450 |
| egg yolk | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 130 |
| liquid cream 35% fat | g 150 |
| liquid cream 35% fat | g 450 |
| LILLY NEUTRO | g 65 |
For this preparation it is essential to use a immersion mixer
-melt the chocolate
-prepare the Crème anglaise: mix the yolk and liquid cream (1), cook bringing the mixture to 82-84°C
-Add the chocolate and mix with the immersion mixer and let it cool to a temperature of about 35°C
-Whip the cream (2) (with eventually LILLY NEUTRO)
-Add the whipped cream at chocolate crème anglaise, in few resumed
Directions:
-it is possible to make the custard the day before by letting it cool completely in the refrigerator and then form the ganache by combining melted chocolate at 45-50°C
-if you do not have the immersion mixer is advisable to add 20 grams of water during the preparation of ganache (Crème anglaise + chocolate)
Pastry Chef, Chocolatier and Baker
