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Bavarois Creme De Marron

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Dessert	10	Servings

INGREDIENTS

6		Egg yolks
1	c	Sugar
2	c	Milk
		Vanilla essence
10	g	Gelatine
1		250-gram chestnut puree
		if the sweetened
		variety
		lessen the amount of
		sugar
		used and omit the
		vanilla
600		Cream, whipped
1 1/2		Blocks toblerone chocolate
		Marrons glaces
5		Egg yolks
3/4	c	Sugar
1 3/4	c	Milk
		Vanilla essence

INSTRUCTIONS

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)  Date: 24 Dec 1994
00:22:16 -0500  from "Grand Finales" by Vogue Australia:  Prepare 1 day
ahead of serving.  Serves 10  To make the bavarois: beat the egg yolks
with sugar. Bring the milk  to the boil, pour a little into the yolks,
mixing well, and pour it  back int the saucepan.  Cook over a low heat,
stirring constantly,  until the custard coats the back of the spoon.
Strain into a bowl and  add vanilla essence to taste. Dissolve the
gelatine in a little water  and add it to the mixture, stirring well.
Beat in the chestnut puree.  Set the mixture aside to cool thoroughly.
Fold in the cream with a  large balloon whisk. Lightly oil a pretty
mould and pour in the  bavarois. Cover with plastic wrap and
refrigerate overnight.  To prepare the garnish: place the chocolate in
a bowl set over hot  water. Let the chocolate just melt and stir it
well to avoid melting  the nougat in the chocolate. Dip the marrons in
the chocolate and  place them on a cake cooler to harden. Store the
marrons in an  airtight container.  To make the creme anglaise: beat
the egg yolks with sugar. Bring the  milk to the boil and pour a little
into the yolks, mixing well. Pour  the mixture back into the saucepan
and cook slowly until the custard  coats the back of a spoon. Strain
into a bowl and leave to cool. Add  vanilla essence to taste. Cover and
refrigerate.  To serve: turn the bavarois out onto a flat serving
plate. Spoon creme  anglaise around it, and garnish with chocolate
coated marron glaces.  My notes: you could make it more heady by
flavouring the creme  anglaise with rum instead of vanilla and perhaps
use some thin  chocolate sauce to make a nice butterflied pattern
through the creme  anglaise on the plate. Looks very elegant.
REC.FOOD.RECIPES ARCHIVES  /MISC  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3283 Calories From Fat: 65 Total Fat: 7.3g Cholesterol: 205.4mg Sodium: 147.6mg Potassium: 1718.2mg Carbohydrates: 174.6g Fiber: <1g Sugar: 173.5g Protein: 6.6g