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Bavarois aux Fraises
Bavarois aux Fraises
Can use the same recipe for strawberries or rasberries.
Inspiration
Inspiration
Bavarois aux framboises / Jonas Zimmer video .
Richard Coppedge (Gluten Free Baking at the CIA, Genoise).
Shopping list
Shopping list
Quantities for a 9"/23cm mold
approximatively 15 eggs
220gr sugar
75gr (gluten-free) flour
8gr pectine
6gr gelatine
120gr milk
200gr heavy cream
aprox 1200gr fruits (of which 500-600gr should be fresh)
I. Génoise
I. Génoise
Ingredients:
Ingredients:
140gr whole eggs (approx 3 eggs)
72gr sugar
72gr (glunten-free) flour
Steps
Steps
warm oven to 160 c / 325 f and butter the 9" mold with a thin layer of sugar.
Mix egg and sugar, warm over double boiler until shy of 50c / 120f continuously mixing.
Off heat, mix 2-3 min on high speed unil 4x original volume, then on low for a total of 10 min.
Mix sifted floour in 3 batches. Poor in mold.
Cook for approx 18 min.
II. Crême Anglaise with fruits
II. Crême Anglaise with fruits
Ingredients
Ingredients
195gr egg yolks (approx 12 eggs)
72 gr sugar
120gr milk
6gr gelatine powder (and 5x water)
215gr fruits (strawberies)
180gr heavy cream.
Steps
Steps
add 24gr of water to gelatine, mix and leave in fridge for 10 min.
mix egg yolks and sugar
add warm milk
heat in a pan until reach 83c / 180f while mixing continuously.
wait for it to cool, add gelatine and fruits.
mix with wand until smooth.
reserve in fridge for 1h or more
before using, whip mixture until light. Then whip cream and fold carefully.
Mixture is then ready to pipe.
III. Jam
III. Jam
Ingredients
Ingredients
300gr fruits
70gr sugar
8gr pectine
1-2tsp of lemon juice
Steps
Steps
set ingredients in pan plus a bit of water
Mash fruits and cook until it reaches jam consitency
puree with a wand until smooth
reserve in fridge until cool
Montage
Montage
Ingredients
Ingredients
500-600gr or more of fresh fruits (strawberies)
Steps
Steps
Cut cake to remove a slim sliver from the top
Place cake in the mold, and line the cake with plastic guitar sheets (4-5in in heights)
cut pretties fruit in 2 (vertically) and line the side of the cake.
use remaining fruits to fill the inside
pipe crême of setp II until fruits are covered.
place the slim sliver of the cake on top, and cover with the remaining crême.
leave cake for 1h in the fridge (or less in the freezer)
lay jam on top, and back to the fridge/freezer
possibly decorate top with whipped cream and fruits.
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