Bavarese allo champagne

English version below

La ricetta è dell'Istituto Superiore Arti Culinarie Etoile, dal libro La pasticceria tradizione ed evoluzione secondo l'Etoile.

Componenti
Bavarese allo champagne
Biscotto classico bagnato con sciroppo allo zucchero e liquore alla vaniglia
Inserimento di gelatina ai frutti di bosco
Frutta fresca
Gelatina rosa come glassatura

Gelatina inserimento ai frutti di bosco

500g di frutti di bosco misti (more, lamponi, fragole e mirtilli), 100g zucchero, 11g di colla di pesce

Mettere a bagno la colla di pesce in acqua fredda. Setacciare la polpa dei frutti di bosco, unire lo zucchero; riscaldare alcuni cucchiai del composto e sciogliervi la colla di pesce. Unire al resto del composto e versare in stampi più piccoli di quello che verrà usato per montare la torta. Lasciar rapprendere in frigo per una notte.

Biscotto classico

200g tuorli, 100g+150g zucchero, 200g farina 00, 50g fecola, 300g albumi

Montare i tuorli con 100g di zucchero; montare anche gli albumi, unendo i restanti 150g di zucchero. Setacciare la farina ed unirla ai tuorli montati, infine inserire gli albumi pure montati e cuocere a 220°C in forno statico per circa 25-30'.

Sfornare, lasciar raffreddare e tagliare due dischi, uno dello stesso diametro che verrà usato per montare la torta, l'altro leggermente più piccolo.

Bavarese allo champagne
185g di champagne, 175g zucchero, 100g tuorli, 15g colla di pesce, 500g panna fresca
Battere i tuorli con lo zucchero, versare lo champagne bollente e cuocere a 85°C a bagnomaria. Aggiungere la colla di pesce precedentemente ammollata in acqua fredda e lasciar raffreddare a temperatura ambiente. Aggiungere infine la panna poco montata.

Montaggio del dolce

Disporre sul fondo di una tortiera da 32cm di diametro e dal bordo apribile della pellicola alimentare. Rivestire il bordo con acetato, facendo in modo di "alzare" la fascia dell'anello di ulteriori 3-4 cm. Inserire quindi uno strato di biscotto classico. Preparare uno sciroppo sciogliendo a caldo in 100g di acqua 135g di zucchero. A questo composto unire 50g di liquore alla vaniglia ed usarlo in parte per bagnare il biscotto.

Colare quindi la metà della bavarese allo champagne.

Inserire dapprima l'inserto di gelatina ai frutti di bosco, poi il secondo disco di biscotto classico, bagnarlo solo leggermente e colare il resto della bavarese allo champagne.

Decorare con gelatina addizionata di poche gocce di colorante rosso, lasciar rapprendere e unire lamponi. Lasciar raffreddare in frigo per 12 ore. 

Se invece preferite le monoporzioni, date un'occhiata agli splendidi bicchieri di Giovanna!

Champagne Bavarian Cream Cake

Recipe adapted from the Étoile Culinary Institute’s "La Pasticceria: Tradizione ed Evoluzione"

Champagne Bavarian Cream

Classic Sponge Base (Biscuit Classico) soaked in vanilla syrup

Mixed Berry Jelly Insert

Pink Mirror Glaze/Jelly for coating

Fresh Berries for decoration

1. Mixed Berry Jelly Insert

Ingredients:

500g (17.5 oz) mixed berries (blackberries, raspberries, strawberries, and blueberries)

100g (½ cup) sugar

11g gelatin sheets (or ~3 ½ tsp powdered gelatin)

How to make it:

Soak the gelatin sheets in cold water to bloom.

Puree and strain the berries through a mesh sieve to remove the seeds. Stir in the sugar.

Heat a few tablespoons of the berry puree, squeeze the excess water from the bloomed gelatin, and stir it into the warm puree until completely dissolved.

Mix this back into the remaining cold berry puree.

Pour into a cake insert mold (or a round pan slightly smaller than your main cake pan) and place it in the freezer until completely frozen solid.

2. Classic Sponge Base (Biscuit Classico)

Ingredients:

200g egg yolks (from about 10–11 eggs)

250g (1 ¼ cups) granulated sugar, divided (100g and 150g)

200g (1 ½ cups) all-purpose flour

50g (6 tbsp) potato starch or cornstarch

300g egg whites (from about 9–10 eggs)

How to make it:

Whip the egg yolks with 100g of sugar until pale, thick, and fluffy.

In a separate clean bowl, whip the egg whites while gradually adding the remaining 150g of sugar until stiff, glossy peaks form.

Sift the flour and potato starch together.

Fold a third of the whipped whites into the yolk mixture to lighten it. Gently fold in the sifted flour/starch mixture, then fold in the remaining whipped egg whites until just combined, being careful not to deflate the batter.

Spread evenly onto baking sheets lined with parchment paper (about 1 cm / ⅓-inch thick).

Bake at 220°C (425°F) for about 8–10 minutes until lightly golden and springy to the touch.

Let it cool completely, then cut out two round discs: one the full size of your main cake mold (32cm) and one slightly smaller.

3. Champagne Bavarian Cream

Ingredients:

185ml (~¾ cup) Champagne

175g (¾ cup) sugar

100g egg yolks (about 5 yolks)

15g gelatin sheets (or ~4 ½ tsp powdered gelatin)

500ml (2 cups) heavy cream, lightly whipped (soft peaks)

How to make it:

Soak the gelatin in cold water to bloom.

Whisk the egg yolks and sugar together in a bowl until combined.

Heat the Champagne in a saucepan until hot (not boiling), then slowly stream it into the egg yolk mixture while whisking constantly to temper the eggs.

Set the mixture over a double boiler (bain-marie) or low heat, stirring continuously with a spatula until it reaches 85°C (185°F) (nappe consistency / coats the back of a spoon).

Remove from heat, squeeze out excess water from the gelatin, and stir it into the hot custard until completely dissolved. Let the mixture cool to room temperature (around 30°C / 86°F).

Gently fold the soft-whipped heavy cream into the cooled custard in two batches until smooth and homogeneous.

Assembling the Cake

Line the bottom of a 32cm (12.5-inch) springform pan or cake ring with plastic wrap. Line the inner wall with an acetate strip extending 3–4 cm (1.5 inches) above the rim.

Dissolve 135g sugar in 100ml hot water. Let cool, then stir in 50g vanilla liqueur.

Place the larger sponge disc at the bottom of the pan and brush generously with the vanilla syrup. Pour in half of the Champagne Bavarian cream.

Place the frozen berry jelly insert into the center, pressing down gently. Top with the smaller sponge disc and brush lightly with syrup.

Pour the remaining Champagne Bavarian cream over the top, filling the edges and smoothing the top surface with a spatula.

Freeze or chill in the fridge for at least 6 hours until set. Tint clear dessert glaze (or neutral gel) with a couple of drops of red food coloring to make it pink, spread a thin layer over the top, and let set.

Top with fresh raspberries and berries. Refrigerate for at least 12 hours total before unclamping the pan, removing the acetate strip, and serving.