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.

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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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