Chocolate Bavarian Cream How to Cook Guide Recipe
CHOCOLATE BAVARIAN CREAM
For one large mould of cream, use half a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar, and two and a half ounces of Chocolate.
Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the chocolate, and put the milk on to boil. Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk. Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and stir until cold, when it will begin to thicken. Instantly begin to stir in the whipped cream, adding half the amount at first. When all the cream has been added, dip the mould in cold water and turn the cream into it. Place in the ice-chest for an hour or more.
At serving-time dip the mould in tepid water. See that the cream will come from the sides of the mould, and turn out on a flat dish. Serve with whipped cream.
A mousse (French 'foam' ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury.Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.
History
Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse 'cream in a foam', crème mousseuse 'foamy cream', mousse 'foam', and so on, as early as 1768. Modern mousses are a continuation of this tradition.
Gallery
See also
Foam (culinary)
Bavarian cream
Fruit whip
Flourless chocolate cake
Mousseline sauce
Parfait (food)
References
Spiced delights: Bavarian Christmas gingerbread cake
⇓⇓⇓ Full recipe in the description ⇓⇓⇓
⇓⇓⇓ down below the video ⇓⇓⇓
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???? Ingredients:
250 grams of honey
125 grams of brown sugar
375 grams of wheat flour
16 grams of baking powder
50 grams of candied lime
50 grams of candied orange
100 grams of ground hazelnuts
50 grams of sliced or chopped almonds
lime zest to taste
15 grams of gingerbread seasoning
1 teaspoon of cinnamon
125 ml of milk
1 egg
To cover
200 grams of dark/milk chocolate, or more if desired
Bake at 350°F from 30 to 35 minutes or until golden brown.
Happy Holidays!!! ????????????????
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BAVARIAN CREAM CAKE WITH JAM & WHITE CHOCOLATE / BAVAROIS CHOCOLAT BLANC & FRAISE / HOW TO MAKE CAKE
BAVARIAN CREAM CAKE WITH JAM AND WHITE CHOCOLATE / BAVAROIS CHOCOLAT BLANC ET FRAISE/ HOW TO MAKE CREAM CAKE
My cake pan size : 28 x 18 x 7 cm
Cake pan that we can use for this cake :
Preparation time : 1 hour
Waiting time 4 ½ hours
INGREDIENTS
Base cake :
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• Strawberry Jam 200 grams
• Cream 100 ml
• Whipping Cream 300 ml
• Agar Agar powder or gelatin powder 1½ tsp
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• White chocolate 150 grams
• Cream 100 ml
• Whipping Cream 200 ml
• Agar Agar powder or gelatin powder 1 tsp
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• Red fruits 100 grams (strawberry or raspberry or cherry or cranberries)
• Sugar 100 grams
• Water 200 ml
• Agar Agar powder or gelatin powder 1 tsp
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To decorate
• Red fruits
• White chocolate
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INGRÉDIENTS
Moule à Gâteau :
Gâteau à la génoise :
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• Confiture de fraises 200 grammes
• Crème 10cl
• Crème fleurette 30 cl
• Agar Agar en poudre ou Gélatine en poudre 1½ càc
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• Chocolat blanc 150 grammes
• Crème 10cl
• Crème fleurette 20 cl
• Agar Agar en poudre ou Gélatine en poudre 1 càc
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• Fruits rouges 100 grammes (fraise ou framboise ou cerise ou canneberges)
• Sucre 100 grammes
• De l'eau 20 cl
• Agar Agar en poudre ou Gélatine en poudre 1 càc
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Pour Décorer
• Fruits rouges
• Chocolat blanc
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Whipped Bavarian Custard Cream Filling : Wild Flour
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Whipped Bavarian custard cream filling uses the custard as a base for the actual cream itself. Make whipped Bavarian custard cream filling with help from an experienced culinary professional in this free video clip.
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Series Description: You don't have to be a professional baker to make delicious desserts like one in the comfort of your own home. Get tips on various delicious dessert recipes with help from an experienced culinary professional in this free video series.