How to make vanilla and chocolate crème bavaroise (step by step tutorial)
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- Опубликовано: 20 сен 2024
- This video tutorial will teach you how to make a vanilla and chocolate creme bavaroise. the creme bavaroise can be eaten as is in cups or moulds with fruits or whipped cream and can also be used as a filling for charlotte which is a type of French cake.
GET THE WRITTEN RECIPE: bit.ly/2Z8rVn1
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🧅🥕INGREDIENTS🥕🧅
(This will yield anywhere to 4 to 8 servings depending on size)
For the creme anglaise (custard):
80 grams /2.8 oz egg yolks (around 4 egg yolks)
125 grams /4.4 oz sugar
500 ml 17 fluid oz milk (whole milk)
1 vanilla bean (seeds scraped)
10 grams /0.35 oz gelatin (5 sheets of 2 grams each)
To make the bavaroise ( custard plus cream)
400 ml /13.5 fluid oz heavy whipping cream (35 % fat)
2 to 4 tablespoons of cocoa powder (if making a chocolate version)
if you make different flavor variation add your flavoring right after adding the gelatin in.
Notes: the cream must not be beaten stiff. it must remain creamy.
Custard is cooked when reaching 80 degrees celsius (176F)
The "jellied" custard is set when temperature reach 20 degrees Celcius (68 F)
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I've never seen anyone actually explain gelatin leaves. Thank you!!!
That's why I love this channel, he's very specific and accurate! More than most chefs
Love seeing that not everything turns out perfect the first time. You are a REAL cook, Stéphane. It still looks wonderful. Merci!
Thanks so much
Yeah, makes him very relatable and real. Recipes don't always work out the first time round, you learn as you go. It's actually the flops that have helped me master techniques as they give me a chance to ask: what went wrong and learn from there.
I was always told the difference between a pro and an beginner is a pro can fix their mistakes
During my culinary school years, this is the one recipe i hate the most, the worst part is the custard heating, it is so easy to get scrambled eggs, i learned it without needing to use a thermometer.....i hate this dessert, it tastes great and i like it, but i hate it
I'm a child of the 70's and the first time I made this was in patisserie class in 2023. I made the raspberry version. What thought flashed through my mind upon my first taste. Oh, it's Angel Delight. The chemical years have a lot to answer for.
During the summer, I bet fruit-infused bavaroise would be divine. Peach-infused vanilla, raspberry-infused chocolate, a strawberry-infused base with a chocolate shaving on top.
yes its great and it is eaten nice and cold the texture is also really fluffy
Hi Stephane nice video
Small tip. Before you pour you bavarois into a dariol mould or any straight sided mould, just line the mould with greaseproof baking paper, or even better Acetate strips. These make it very easy to remove preparations from moulds and they protect the perfect edge of your presentation. You really have to work to flatten each flavour in the mould and freeze it, before you add the next layer.
Hope that helps.
Oh yes and for plate dressing like in your Sauce Soubise dish with chicken, if you want a cheffy swish of sauce across the plate, just use a dessert or table spoon.
I love French cooking. I'm glad to have subscribed.
Thank you so much for sharing delicious recipes.
Your recipe looks so delicious!
Have a nice day today.I will make it if I have a chance next time.
Thank you for this video! Gonna have my first try at making crème bavaroise after Christmas, slightly nervous but feeling confident thanks to your detailed explanations :)
MAGNIFIQUE!!!!
An Advice: if you put the Cream in mouldes, oil them!!! I Did it with a Blanc Manger last time and it came out without heating it up!!
Great idea!! like cannele maybe beewax spray
I started to make it immediately after watching the video.
wow let us know how you go with it
Tysm! i maked my own crème bavaroise it was kinda difficult
We learned it in pastry class in Iran to get our diploma 👍👍
Recipe looks very nice
How lovely and would taste so divine 😍
Would take some practice to become a pro! Thank you for sharing and teachings of all of your fabulous creations, Stéphane 🙌
thank you
You learn to make with lots of practice but makes it so beautifully and very yummy like yourself Chef you chefs make it you be beautifully i had it in France big high 5 to you chef and all other French chefs who can make it too beautifully thank you so much for sharing th
Wow superb work as usual, and I can't believe the synchronicity, I've been looking for a good recipe of crème bavaroise for over a week, the last one I recently made was quite a disaster and was so disappointed.. then I came across this a couple of days ago, brilliant! Can't wait to try it and come back with my impressions!
yes let me know how you go
@@FrenchCookingAcademy Ooooh it is lovely, I've made it! I think I whipped the heavy cream a bit too much (what I was fearing😅), seemed so when I compared it to yours in the video, but even so it turned out delicious!
Lucky me I had a cooking thermometer somewhere in the house, I wouldn't trust myself with sensitive procedures otherwise yet. Anyway, amazing mousse, the texture, colours, taste (topped it off with strawberries and raspberries, yum), next time I aim to make it as perfect as you of course (a girl can dream😸), mille mercis chef !
Merci beaucoup chef Stephane!
Love your videos
Did a culinary course in french for one year and all the recipes are just coming back
Thanks for sharing when something doesn’t go 100% according to plan.
Great work! I really love that you show the real world outcome!
strawberry season in New York today so made this via the Julia Child recipe -- 👩🍳💋
where you and JC diverge is that she includes the 5 whipped egg whites (from the respective 5 yolks in the custard) and then folds that and the whipped cream into the custard. Rather in this video only the cream and custard are combined and they are whisked and not folded.
Great work! Hopefully you are feeling better my friend. Greetings from Rolling Meadows, IL
They look delicious!
You did it! Merci beaucoup! :)
my pleasure 😀
Looks delicious!!!! Can I use crème bavaroise as a cake filling?
Stop apologizing. When you get the bug to do something off the cuff,....that's what makes these videos great.
Totally agreed.
I will be trying this one soon, wonderful! I am in Texas (USA) and trying to find a good source for that Lacor thermometer/spatula. Thank you for your work!
oh yes I need to put a link for that there are similar models out there too
That mmmm at the end! 😂
Merci pour cette recette extra.
I'm starving, reallly hungry 🤪🤪🤪🤪😋😋😋😋😋👍👍👍👍👍🔥🔥🔥🔥🔥🔥🔥🔥
That looks delicious.
Awesome receipe , what is the size of the pan
Who needs to go to school when Stéfphane provides it for free here 😉
🖐️I
Got to make this some day
They both look Delicious 😋 Thanks for making both flavors 😍I like the Vanilla one 🏆💓(I have never seen those Gelatin sheets over here.)Thumbs Up for You 😄 Stay Well 💓 🐎
you can use gelatin powder to I have put the measurement in the video description
@@FrenchCookingAcademy Thanks-I'll look for that 🤗
Incredible. 👍
This is a channel of foods I will never get to eat because I live in America. Not because they can't be recreated, but it's so difficult to get high quality, real food here in the states. It wasn't until I visited Europe for the first time as a teenager that I realized what milk can taste like. You can find high quality stuff in America but it's difficult to locate :(
wow it's so nice😍
Great!
Ah nice, how the french still preserve the cuisine of their former German allied countries. Greetings from Bavière/Bavaria or to be correct Bayern
Amazing ❤️
You're doing very well🤪😊😋🎵
Looks great, probably like a lighter version of a a panna cotta. What is you first impression of your new pan, i imagine it's way heavier than the De Buyer one, isn't it ? I have those simple ones from De Buyer too, and though i find the light weight nice to handle with, the mauviel one looks so much nicer
it is actually not that heavier then a de buyer but it feels very good in the hand, the temperature raise gradually and evenly but the rounded version has got a very small base which makes me think it would be more suited for saute vegetables, caramelized onion or things where you really hold the pan at all times. I actually ordered the same pan with the conical side ( not rounded which has a slightly larger base making it more stable on the stove) but we will do more test 😀
@@FrenchCookingAcademy I know which one you mean, and i think you are right, it may be slightly better for that purpose. I can imagine you now feel even more like a genuine french chef while cooking with those pans; it's really a important part of the cooking process to have quality equipment that kind of reflect and represent the effort and dedication you put into the dishes. Am looking forward seeing them in future videos, and i have add that you're videos really are the best in regards of technique, authenticity and just the quality of recipes, i know of. Almost all recipes i made yet were right on point- with my favourite being the Tarte Tatin and the Mousse au Chocolat. I think you once mentioned you like asian food as well, you may try "Cooking with chef Dai", he makes excellent japanese food if you like that too
Yum 😋
I could using a double boiler. I like your way better. Less work. Thank you. Jim
I see that gelatin leaves have differing degrees of bloom? Does it matter which one?
i think it looks Sooo Delicious
Line your moulds with cling film - easy to unmodulated.
Which size saucier pan are you using in the video Stephane?
Make the creme before sauce Anglese.
sir what substite should I make if dnt have vanilla bean
Can I use normal gelatin if I don't get the leaves? How much to use?
I wonder if there are mini springform molds for stuff like that at the end.
yeah there are tons of specialty tins for those cake I just don't have the yet but soon I think I may do a Mauviel baking equipment order :o)
Yummy 😋
How many cm's (or inches) is the Mauviel curved sauté pan you used?
Lovely accent
I had a recipe for a chocolate mousse bombe' with a chocolate mirror ganache frosting and a center of fresh raspberries refrigerated a nd it set so firmly it held its shape perfectly when Sliced , the recipe was lost a d I have been unable le to reproduce e that fir.ness again, I believe there were 3 eggs and 5 white whipped firm a cup of whipped heavy cream which were folded I. But this see.s to create such a soft .mousse it will .not set can you help?
well the only thing that set su b dessert in patisserie is gelatine which i am pretty sure was part of it now for the measurement for that dessert it is hard to say how many grams you need
j ai exactement le meme livre xD
Glad to hear you changed the cocoa pronunciation to "ka-cow""
Chef, please explain how French ppl are skinny even eating baguette, sweets, wine, pastries so on and so forth🤔
Shayanne Smith ...enjoy food and don’t worreee....😂❤️🥰
They understand moderation.
lack of ultraprocessed food, constant walking and moderate potions are at least part of the equation.
Only butter no seed oils and fake meat
Hi after I added the gelatin leaves, i sit my bowl on ice and stir continuously but then my mixture started to get lumpy. No matter ho I stir/whip, those clumps just didn’t go away. Can u tell me wat had I done wrong n how to salvage it?
Well then don't use ice. You don't have to use it at all. Yeah, it cools down quicker, but you don't need that in the most cases. At home I never used ice XD
If it happens to get lumpy, get it through a sieve again. You will lose gelatine, so it will not be that mouse "stiff", but it's way better than to get lumps in there.
the same mine
👌
Can regular gelatin be use and the amount thank you
Yes you can! measurement in the video description
Crank up the volume
please I love chocolate mouse, can you please show us how to do one. thank you
The French are famous for making simple things special by giving them some fancy name: bavaroise is literally custard and whipped cream (both real tho not industrialized)
do you also call burgers "meat and bread"?
also you are describing cream diplomat. Bavaroise is set with gelatin.
Hai every one this is from mini cook master channel here we can see lot of Indian traditional food pls check it out pls support as viewers it will motivate us thank u all viewers
Slurp!!
Second
Poo
Fromage
The most difficult part of this dish is pronouncing it.
the most confusing prep. I have seen you done. Please can you re-do it in a clear fashion. Leave it at one flavour so as not to confuse people
Yeah 2 flavors was a bit too much in one video but in a nut shell: make a creme anglaise >> add gelatin>> Leave to jellify a bit>> then add whipped cream?? put into moulds. I have added the written recipe in the video description.