IRCA | CHOCOLATE & CREAM BAVAROISE

CHOCOLATE & CREAM BAVAROISE

SOFT CAKE WITH CREAM AND CHOCOLATE

Difficulty level

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.

Final composition

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.