CHOCOLATE & CREAM BAVAROISE
SOFT CAKE WITH CREAM AND CHOCOLATE
Difficulty level
SOFT CAKE WITH CREAM AND CHOCOLATE
Ingredients
| IRCA GENOISE | g 500 |
| eggs | g 350 |
| water | g 50 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at medium-high speed.
Grease and flour the baking trays, then cast the batter in.
Bake at 170-190°C for 25-30 minutes in a deck oven.
Ingredients
| g 200 | |
| liquid cream 35% fat | g 300 |
| LILLY NEUTRO | g 100 |
| milk 3.5% fat | g 100 |
Preparation
Whip cream, milk and LILLY NEUTRO in a planetary mixer with the whisk attachment.
Gently combine the custard to the whipped mixture.
Ingredients
| g 200 | |
| liquid cream 35% fat | g 300 |
| milk 3.5% fat | g 100 |
| LILLY NEUTRO | g 80 |
| IRCA CHOC | g 60-80 |
Preparation
Whip cream, milk and LILLY NEUTRO in a planetary mixer with the whisk attachment.
Gently combine the custard to the whipped mixture.
Slightly heat IRCA CHOC and combine it to a small part of the whipped mixture by mixing with a whisk.
Add the chocolate mixture you just made to the remaining whipped mixture and combine by stirring carefully.
Line a steel ring with an acetate collar, then lay a 1cm thick disc of sponge cake at the bottom of it.
Pipe a first layer of chocolate bavaroise, then pipe a layer of unflavoured bavaroise and smooth the surface out with a spatula.
Reserve in the freezer for 2 hours at least.
