Tropical bavarois (choco, coco & panda leaf)

I received a message from friend, actually this was an order for his niece’s birthday cake! My friends always preferred me to decide which cake for them, so here is my choice! The fabulous French “bavarois” with the three tropical flavors : choco, coco and the special  asian panda leaf ! The panda leaf is very popular, especially in South East Asia cuisine, we have it mostly in desserts. So today we have a typical French “bavarois” with three distinctive tropical fresh flavors!

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Step 1  Preparation for hazelnut joconde biscuit

  • Almond powder  100 gr.
  • Pastry flour  40 gr.
  • Butter  30 gr. (melted)
  • Sugar  60 gr.
  • Eggs  200 gr.
  • White yolk  120 gr.
  • Sugar  40 gr.

The below whipping cream is for all three cream flavors

  • Whipping cream  300 ml.
  • Sugar  50 – 60 gr. ( up to your taste)
  • Vanilla extract  4 gr.

Mix all ingredients, we have like a hazelnut pate. Beat the white yolk, gradually add the sugar, then nicely mix with almond pate. Bake at 200°C for around 10-12 minutes. As I use the ring Ø 18 cm to cut the biscuit into 3 layers of 0,7 cm thickness.

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Step 2  Preparation for three different tropical creams: 

Dark chocolate cream 

  • Heavy cream  110 ml.
  • Dark chocolate  60 gr.
  • Gelatine  1 silver leaf
  • Vanilla extract  4 ml.

Heating the heavy cream “au bain marie” then stir in the dark chocolate until completely melted, add dehydrated gelatine and vanilla extract. Wait until it’s cooling down then nicely mix with 1/3 of whipped cream.

Coco cream 

  • Heavy cream  50 ml.
  • Coconut cream  60 ml.
  • White chocolate  60 gr.
  • Gelatine  1 silver leaf
  • Vanilla extract  5 ml.

Heating the heavy cream “au bain marie” then stir in the milk chocolate until completely melted, add dehydrated gelatine and vanilla extract. Wait until it cool down and nicely mix with another one third of whipped cream.

Panda leaf cream 

  • Heavy creme  60 ml.
  • Panda leave fresh extract  50 ml.
  • White chocolate  60-70 gr.
  • Gelatine  1 and 1/2 silver leaf

Heating the heavy cream “au bain marie” then stir in the white and dark chocolate until completely melted, add coffee extract (or powder) dehydrated gelatine and vanilla extract. Wait until it cool down and nicely mix with the last one third of whipped cream.

Step 3  Montage 

I’m using the ring Ø 18 cm for this “bavarois” . At the bottom – the first layer of almond cake, you can moisture the cake with the mixture of sirup and some liquor, then add the first chocolate cream or mousse. Keep in the fridge for at least 10 – 15 minutes before adding another layer of almond cake and the coconut cream. Again the cake goes back to the fridge for another 15 minutes before adding the final layer of cake and the super cool and fresh panda leaf cream layer. Sorry I can’t cut the cake as it has been sent to my friend already! Hope they will like it! Love the freshness of the cold coco and panda leaf flavors!

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