Bavarois a la Crème and Mousse au Chocolat in a Biscuit a la Cuiller
Holy mackerel! The above title makes me feel like an executive patisserie, doesn’t it? I just put the words together, no seriously. For many Japanese, bavarois (ババロア) is a very familiar dessert, light and smooth and a little bit firmer than mousse. This dessert is named after the German town of Bavaria but in fact a famous French chef made a fad warm drink of Barvarian cream (it’s not same as barvarian cream in donuts) at the time into a cold delicacy. That is so coool! And everybody knows that chocolate mousse comes from moose…I’m just kidding!
I was asked to bring dessert for an early Valentine’s dinner gathering and this is what I came up with. It’s not very difficult but so many components means more things to wash…Arrrr. I become adventurous when it comes to pot luck dinner and forget about the after-mess. Luckily for me I have a live dishwasher. He is lovely I might add.
First make Biscuit a la cuiller –cuiller means spoon. The name comes from the way they used to scoop batter with spoon onto the cooking sheet to make this. Substitute with store bought lady fingers (side only) if you like, piping out nice straight cylinders require some skill and I failed. The bottom biscuit doesn’t have to be pretty because it’s hidden.
Need 1-8x2 ring (mine is actually 8x3), 2 Piping bags, half inch round tip and 1/4 inch round tip.
- Egg yolk 53g
- Granulated sugar (1) 40g
- Egg white 85g
- Granulated sugar (2) 45g
- Cake flour or weak power flour 85g Sift twice – discard the flour left in sifter.
- Powdered sugar 3-4 Tablespoon
- Put egg yolk and sugar #1 in a medium bowl. Beat with hand held mixer at high speed until the color gets lighter and the texture becomes somewhat thick, 1-2 minutes. Set aside
- Put egg whites in the bowl of a stand mixer with whisk attachment. Beat for 30 seconds at low speed, increase the speed to high then add sugar #2 gradually. Whip till stiff peaks form, about 2 minutes.
- Add one scoop of egg white into the egg yolk mix and gently combine with rubber spatula then fold in rest of egg white until you no longer see white color.
- Sprinkle the flour into the egg mixture. If you have a helper, ask them to sprinkle flour for you while you’re combining flour and egg mixture, otherwise sprinkle 1/4 cup at a time. Scoop up from bottom and fold in the flour gently and never stir nor over do this process.
- Heat oven to 440F. Put batter in two pastry bags. Make a whirlpool design starting out with the center of circle you traced with 1/2 round tip. Pipe out 2 and 1/2 inch long cylinder shape with the smaller tip leaving tiny space between them because it will expand ( but I left too much space), need at least length of perimeter of the ring – 26 inches plus extra for accidental breakage.
- Sprinkle powder sugar generously, wait for the sugar to dissolve then sprinkle again.
- Reduce the temperature to 428F. Put it in the oven and bake for 5 minutes. Do not over bake. Lift the parchment paper onto cooling rack.
Bavarois a la crème
- Leaf gelatin 6g (2 sheets)
- Milk 200cc
- 1/2 Vanilla beans pod split in half and scrape out seeds with knife.
- Egg yolks 65g
- Granulated sugar 100g
- Heavy cream 270g
Prepare Ice bath in large metal bowl.
- Soften the leaf gelatin by submerging in ice cold water for 10 minutes.
- In a sauce pan, pour milk, 1/2 of sugar, vanilla seeds and pod. Heat it up at medium heat.
- In a medium bowl, put egg yolk and rest of sugar and beat till color gets lighter with whisk. Set aside.
- When the edge of milk mixture pan starts bubbling, add soaked leaf gelatin. Turn off the heat and stir with whisk until the gelatin dissolves.
- Remove the vanilla bean pod.
- Pour half of milk mixture into the egg mixture and combine.
- Put back #6 mixture into the pan and cook over medium heat. Slowly stir with spatula. When the mixture thickens a little bit (about 2 minutes) turn off the heat. Transfer the mixture to a medium metal bowl. Put it on the bowl of ice water to cool down quickly. It gets hard around the edges of the bowl first so insert spatula along the side of bowl and stir and mix evenly.
- Whip the heavy cream till very soft peak. Set aside about 1/2 cup of it in a refrigerator to use in assembly process later.
- Add about 1/3 of whipped cream in the mixture and combine. Put the whole thing back in the whipped cream bowl and gently mix with spatula.
- Set the ring on a flat plate or cardboard. Line sides with parchment paper. Place the round cuiller base of the ring, upside-down, adjust the size by cutting or filling with extra pieces. Pour in 2/3 of the bavarois cream or half way up to the ring then chill for 1-2 hours. If there any left over, pour in a mold or ramekin and chill –for your enjoyment later.
- When the cream is set, carefully remove the ring and the paper. Spread reserved whipped cream on the side of cream (this use as glue) then stick cylinder shape cuiller around the perimeter of bavarois. Cut little bit of both ends off for a neater look ( I waited till the end to trim the top because I didn’t know how tall it gets).
Mousse au Chocolat
It’s better to make mousse after Bavarois is set.
- Egg white 125g about 4 eggs
- Granulated sugar 35g
- Heavy cream 50g
- Chocolate (61% cacao) 125g Chopped small, put in a large bowl.
- Egg Yolk 40g about 2 eggs beaten
- Beat egg white for 30 seconds at low speed. Add 1/2 of sugar then whip until the bubbles get small, about 1 minute. Add rest of sugar then whip till very stiff peaks but not dry. Set aside
- Pour heavy cream in a small sauce pan and cook just till it boils. Add to the chocolate bowl, a small amount at a time and constantly whisk to melt.
- Add beaten egg and mix well.
- Add 1/3 of meringue to the milk /chocolate mixture and gently fold in. Put rest of meringue and do the same. Do not over mix.
- Pour the mousse over the set bavarois cream. Chill for 4 hours.
- Trim the cuiller top with kitchen scissors if nessesary. Decorate with fruits. I drizzled some seedless raspberry jam I thinned with some water over the fruits so that fruits stay in place during transportation. Sprinkle powder sugar.
And this Limequat is $5.99 per pound. $1 cheaper than mandarinquat. At the register, the casher couldn’t find the price code, she gave me these for free. I’m so glad it didn’t cost me anything. Again, stick with original.
Lettuce wrap had good flavor but it was quite spicy. He admitted later that he accidentally dumped too much red pepper flakes in it.He did a great job over all. Let’s talk about washing dishes next time.
I hope you have a very Happy Valentine's Day!