Chocolate bavarian cream
Instructions
Prepare a custard with egg yolks, 120 g sugar and the milk with the vanilla stick.
Melt in the hot cream, softened the isinglass in cold water and squeezed and let cool.
In a bowl, whip the cream with the remaining 30 g sugar, then add the cream when it is cool but not yet gathered.
Spread 1/3 of this cream in 8 individual molds capacity of 10 cl each.
In a bowl mix the rest of the cream with 80 g of liquid chocolate icing and almost cool, then put it in a pastry bag and, with the same process used in the recipe's vanilla Bavarian cream and coffee, '' formed a ' heart ' of chocolate cream inside the vanilla cream.
Let cool, then the Bavarian sformatele, guarnitele with chocolate icing wires smooth made out of a pocket of fabric with smooth and very small nozzle and serve.
Ingredients and dosing for 8 persons
- 100 g of chocolate frosting (see recipe)
- For the cream:
- 4 egg yolks
- 30 cl of milk
- 1 stick of vanilla
- 4 sheets of isinglass
- 150 g of sugar
- 30 cl of cream