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: https://bit.ly/2Z8rVn1**************************************To buy Mauviel cookware in Australia:https://www.phillipandlea.com.au/#onlinecookingclass #mauvielcooking ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTERhttps://bit.ly/2lNomliINGREDIENTS(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 sugar500 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)**********************************************************************************IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD join the FCA community on Patreon: https://bit.ly/2XaXw3F Spread the word about the channel and the website Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT:*******************************************************Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS:******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING******************************************************The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon:https://amzn.to/30172cb The professional Patry chef:https://amzn.to/301Q3WX Baking and pastry, mastering the art:https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES:************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique:https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english):https://amzn.to/2H3TKE5 World atlas of wine:https://amzn.to/2VLiB84
