Saturday, February 20, 2010
Chocolate Bavarian Cream – Baking Art Week #5
This is our fifth class at George Brown. We are doing Bavarian Cream and Creme Caramel. Instructor said we could add fruit puree other than chocolate. Would love to try Indian mango puree in this dessert. Here are some pictures taken when we made the Bavarian Cream. We put the ramekins in hot water for too long, some of them started to melt when we flip them out of the ramekins.
Mixed eggs and salt, added combination of sugar and gelatin. Pour boiling milk in. Add milk chocolate and leave it in to dissolve for 15 mins. Instructor gave us a tip: add a little bit of sugar in the milk will prevent milk from sticking to the pot.
Whip cream to soft peak. Fold in mixture.
Put in the fridge for at least 15 mins until set.