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Bavarian Cream made with Pâte à Bombe

Author
JWU College of Culinary Arts

Yield
2 lbs., 8.75 oz. (1,156 g)

Recipe ID
P00030

Ingredients
US standard
Metric
Gelatin
0.75 oz.
21 g
Milk, whole
1 lb.
454 g
Cream, heavy
1 lb.
454 g
Pâte à bombe
8 oz.
227 g
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Place the gelatin in a dry bowl and bloom with 1/4 of the milk.
  4. Whip the cream to a medium-soft peak and reserve.
  5. Place the remaining milk in a heavy-bottomed pot and boil.
  6. Remove from heat and pour over the bloomed gelatin.
  7. Chill slightly over an ice bath to remove an intense heat.
  8. Whisk in the pâte à bombe.
  9. Continue to chill over the ice bath until the gelatin begins to set.
  10. Fold in the whipped cream.
  11. Pour into desired molds.
  12. Refrigerate or freeze molds immediately.