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Rose Levy Beranbaum

Chocolate Bavarian Cream Filling

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Preparation info
  • Makes

    4½ cups

    • Difficulty

      Medium

Appears in
top 1000The Baking Bible
The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
dark chocolate, 60% to 62% cacao

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

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