J'avais choisi ce leçon pour tester une charlotte dont il n'y a que le bavarois.... 
ah cela me tiens toujours à coeur d'avoir un moule à charlotte............... Qu'il me manque... et me fait craquer (;_;) ... pour pouvoir faire une véritable charlotte avec des biscuits (ladyfingers) autour, sans doute une charlotte aux poires...
Leçon au thème Saint Valentin, donné par un chef pâtissier suisse (Heinz Fischer) au Citysuper Culture Club
Charlotte aux fraises - bavavois framboises et rose, salsa de pétales de rose, et coeur au chococlat 
Bavarois
500g Milk
100g sugar
1 pc Vanilla stick => boil up
'
40g Egg yolk
15g Custard powder => mix, add, boil up
'
8 leaf Gelatine @2.5g
10g Peach liqueur => soak, dissolve
'
350g Raspberry puree
350g Cream whipped => fold in
100g sugar
1 pc Vanilla stick => boil up
'
40g Egg yolk
15g Custard powder => mix, add, boil up
'
8 leaf Gelatine @2.5g
10g Peach liqueur => soak, dissolve
'
350g Raspberry puree
350g Cream whipped => fold in
_____
1350g
'
1. prepare basic custard, allow to cool down
2. Fold i cream, fill in flat to set in cooler.
3. cut out in heart shape, place on dessert plate
4. Pour sauce nicely around.
5. Garnish with raspberries, chocolate heart, mint leaves and icing sugar.
1350g
'
1. prepare basic custard, allow to cool down
2. Fold i cream, fill in flat to set in cooler.
3. cut out in heart shape, place on dessert plate
4. Pour sauce nicely around.
5. Garnish with raspberries, chocolate heart, mint leaves and icing sugar.
oOo
Pink Rose Petal Salsa
150 g water
150g sugar
35 g glucose => boil up
'
5 pc dried roses for tea => allow to stew 30 min, sieve
''
5 pc dried roses for tea => allow to stew 30 min, sieve
15g cornstarch
20g water => mix, add, boil up
'
50g raspberry puree
50g raspberry puree
20g kirsch or framboise
2 pc rosebud, wash julienne add just before serving
red colour, add a few drips to taste
_____
435g
.
Chocolate Heart
Spread melted dark chocolate on paper
When almost set cut out with heart cutter
Place on top of the heart with a whole raspberry underneath.
oOo
.
(Le chef et KitchenAid)
oOo
Post-scriptum I :
En faisant la lecture, j'ai retrouvé la recette de bavavois de Fernand Point :
(nota this must be a restaurant portion)
"""
Boil 1 lire of milk with 1 ½ (300g) of sugar and a vanilla bean. Remove the vanilla bean. Beat 16 eggs in a bowl. Bit by bit, add the boiled milk to them, along with 2 tbsp (30g) of gelatine pre-soaked in a little water. Return the mixture to the pan and cook but do not allow it to boil. Strain through cheesecloth and add a small amount at a time, 1 litre of whipped creme fraiche sweetened with sugar and flavoured with vanilla. Pour into a mold and refrigerate. Unmold and garnish with fruit, nuts or whipped cream.
This recipe can be used for making coffee, chocolate, orange, raspsberry, strawberry or pineapple bavarian cream.
Boil 1 lire of milk with 1 ½ (300g) of sugar and a vanilla bean. Remove the vanilla bean. Beat 16 eggs in a bowl. Bit by bit, add the boiled milk to them, along with 2 tbsp (30g) of gelatine pre-soaked in a little water. Return the mixture to the pan and cook but do not allow it to boil. Strain through cheesecloth and add a small amount at a time, 1 litre of whipped creme fraiche sweetened with sugar and flavoured with vanilla. Pour into a mold and refrigerate. Unmold and garnish with fruit, nuts or whipped cream.
This recipe can be used for making coffee, chocolate, orange, raspsberry, strawberry or pineapple bavarian cream.
OoO
Post-scriptum II:
Post-scriptum II:
Et le gâteau fait des réliquats de bavarois, chocolat et salsa... aux fraises
(ce gâteau d'un de mes cours)
oOo
oOoEt je rêve de la neige...
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