Bavarian biscuits
For the biscuit
250 g butter
200 g icing sugar
30 g cocoa powder
125 g of whole eggs
25 g egg yolks
7.5 g of baking powder
500 g flour 00
For the custard
415 g of fresh cream
180 g of whole milk
130 g egg yolks
80 g sugar
14 g 2 g gelatin sheets
1 / 2 vanilla bean
For the Bavarian dark chocolate
350 g crème anglaise
200 g Venchi dark chocolate 56%
450 g of whipped cream
For the white chocolate Bavarian
350 g crème anglaise
200 g Venchi extra-fine white chocolate
450 g of whipped cream
For the biscuit
Make the butter it very soft (like a cream) with the help of a
spoon. Pour into the bowl of the mixer and mix it with the help of
the whip. Add the icing sugar and mix. Of course, this and all
following steps can be performed by hand.
Mix in a bowl the eggs and egg yolks. Pour them on the mix. Sift
onto a sheet of baking paper and pour all the powders on the mix.
Do not mix too long but just long enough to mix everything.
Place the dough in the refrigerator for at least 2 hours. Even
better, the entire night.
Roll out the dough to a thickness of a few mm, from 2 to 5 mm,
according to their needs. The task of piercing the dough using a
special apparatus or by the tines of a fork. Cut into rectangles of
4x8 cm or 6 cm diameter disks. Refrigerate again for at least 30
minutes. Preheat oven to 180 ° C. Bake the cookies for 15
minutes. Let them cool.
For the custard
Hydrate the gelatin sheets in ice water.
Heat the cream with milk. Mix the yolks with the sugar, pour over
them the cream with the milk in two stages. Bring the cream on the
fire and make them reach a temperature of 82 ° C. Squeeze out the
gelatin and add it to the hot cream. Mix and sift. Divide the cream
weighing 350 grams each time in two separate bowls. For one, add
the inner of 1 / 2 vanilla bean and mix well the seeds.
For the white chocolate Bavarian
The processing procedure is identical for both Bavarian.
Melt the chocolate in a large bowl suitable for microwave with
great care to operate at low power, stirring often. Pour over the
chocolate part of the cream, stir and continue repeating the
process for 2 more times. To lower the temperature to 40 ° C and
stirring; then add the whipped cream from the top down, gently.
Coat the insides of two steel panels of 24 cm side and a height of
2 cm. Pour in the Bavarian, level and place in freezer to solidify.
If necessary, pour the Bavarian bands round 6 cm in diameter, also
covered in acetate, up to a height of 2 cm. Once you reach the full
consolidation, remove from freezer and cut out a square of the
Bavarian rectangles of 4x8 cm. Remove and store the discs also
still in the freezer for at least one day
How to create the Ice Cream Biscuits
Place the cookies in pairs on a tray. Remove rectangles and disks
from the freezer and place carefully the Bavarian on one of the two
cookies. Overlap the second one like a sandwich. Cover the
sides with Venchi Chocaviar.
This is a recipe is by Rita Mezzini of La Fucina Culinaria (the biscuit comes from a recipe of 'I Dolci di Pinella’) and is published here with her kind permission (http://lafucinaculinaria.blogspot.com)
