Tip 1: Make sure to heat the cream first before adding onto the caramel.
Here’s WHY: Warm cream does not shock the boiling hot sugar unlike cold cream which causes it to splatter.
Tip 2: Get rid of bubbles in glazes by passing them through a sifter and blending it with an immersion blender.
Tip 3: Pour the glaze on frozen product with just one go.
Recipe from Academy of Pastry and Bakery Arts Philippines
Whipping Cream 600g (Warm)
Gelatin 30g (Dissolved in 150g cold water)
Milk Chocolate 33.6% 150g
Vanilla Pod 2pcs
1. Caramelize the sugar, glucose. Add in the vanilla pods. Slowly add the warm cream.
2. Place over an ice bath and cool down to 45C, add in the gelatin.
3. Strain the mixture.
4. Use an immersion blender to get rid of the bubbles.
5. Apply glaze over the coffee bavaroise.
6. Use a bended spatsula to pick up the mousse. Let it glide through the wire rack to get rid of excess glaze.
7. Place on top of the chocolate coated basque dough.
The finished product!
Thanks to Chef Janelle Toh of Academy of Pastry and Bakery Arts Philippines!