Chocolate Bavarian Cream Filling

Name: Chocolate Bavarian Cream Filling
Yield: Makes 4½ cups/22.9 ounces/650 grams
Ingredients: cream of tartar; pure vanilla extract; cognac; sugar; eggs; heavy cream; 60% to 62% cacao; milk; sea salt; powdered gelatin; tahitian vanilla bean; dark chocolate

Preparation info

Makes
4½ cups

Difficulty
Medium

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

About

Ingredients

	VOLUME	WEIGHT
dark chocolate, 60% to 62% cacao

Dessert

Method

In a food processor, process the chocolate until very fine. Scrape the chocolate into a medium bowl and set a fine-mesh strainer suspended over it.

Into a mixing bowl, pour the cream and refrigerate it for at least 15 minutes. (Chill a handheld mixer’s beaters alongside the bowl.)

Into the bowl of a stand mixer, pour the egg whites and cover