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Chocolate pear bavarian with the magimix
Are you looking for a recipe for a deliciously refined and easy-to-make dessert with your magimix ? Look no further ! Discover our irresistible recipe for magimix pear chocolate speculoos Bavarian cream.
Bavarian cream is a light and creamy dessert that delights even the most demanding taste buds. In this version, combining the sweetness of pear, the intensity of chocolate, and the crunchiness of speculoos, you will find the perfect balance of flavors and textures.
Thanks to your magimix, preparing this Bavarian cream becomes child's play. Just follow our simple and detailed instructions to achieve a spectacular result. The crispy speculoos base, the light pear mousse, and the smooth chocolate ganache blend harmoniously to create an explosion of taste pleasure.
Whether it's for a special occasion, a dinner with friends, or simply to treat yourself, this magimix pear, chocolate, and speculoos Bavarian cream will impress your guests and satisfy your taste buds. Its elegant presentation and delicate flavors make it a perfect dessert to beautifully conclude a meal.
So, let yourself be tempted by this delicious recipe for magimix pear, chocolate, and speculoos Bavarian cream. Surrender to the perfect alliance of flavors and textures, and get ready to delight your loved ones with this dessert that is as beautiful as it is tasty. Follow us step by step and let your magimix work its magic.
Season
Enjoy this recipe of dessert cooking with the magimix , to be made all the year.
Informations
30 minutes
🍳 Cooking
Without cooking
🕛 Duration
30 minutes
⬈ Difficulty
3/10
🥕 Ingredients
16
👣 Steps
25
𝄙 Comments
No
No (No vote)
Nutritional composition for 1 part
Ingredients for people
200G of ginger biscuit
80G of melted butter
200G of dark chocolate
60g of butter
2 egg yolks
40g of icing sugar
250G of whipped cream
300G of pears
350G of whipped cream
4 sheets of gelatin
200G of pears
60g of icing sugar
2 sheets of gelatin
1/4 of pear
Decorative Beads
Chocolate chips
Making
To cook a Bavarian recipe on crispy chocolate and pear mirror:
For the magimix biscuit :
- Put the ginger biscuit in the magimix bowl and mix 5 seconds on speed 14.
- Add the melted butter and set the speed to 20 seconds.
- Pour this preparation into cake pan, spread out and pack.
For the magimix fondant :
- Put the pieces of dark chocolate in the magimix bowl and program 10 seconds on the speed 12.
- Add the butter and cook 3 minutes at 80°C on speed 12.
- Add egg yolks, icing sugar and set 20 seconds on speed 7.
- Pour this mixture into a dish and incorporate the whipped cream, mix gently with the spatula.
- Pour this mixture over the biscuit and spread out.
- Refrigerate 1 hour to cool.
For the magimix foam :
- Put the gelatin sheets in a bowl with cold water for about 5 minutes.
- Peel each pear, cut them in 4, put them in the magimix bowl and mix 5 seconds on speed 14.
- Cook for 4 minutes at 70°C at speed 7.
- Add the gelatine leaves you have squeezed, put them in the magimix bowl and mix 30 seconds on speed 7 to obtain a creamy pear mousse.
- Pour this mixture into a salad bowl, add the whipped cream and mix gently.
- Pour the pear moss over the fondant.
- Put in refrigerator 1H.
For the magimix pear jelly :
- Put the gelatin sheets in a bowl with cold water for 5 minutes.
- Peel the pears, cut them in 4, put them in the magimix bowl and set 4 minutes at 70°C at speed 7.
- At the ringer, set speed 12 to 45 seconds.
- Put the gelatine sheets in the magimix bowl and program 20 seconds on the speed 7.
- Pour the jelly on your cake, spread out correctly, ie with a homogeneous thickness.
- Put 3H in the refrigerator.
To decorate it :
- Sprinkle with chocolate chips.
- Put some decorative beads.
- Cut the pear into 4, take 1 part and cut into thin strips that you have on the cake.
Enjoy this delicious magimix dessert. Yum ;)
** This recipe was made with the Thermomix TM31. It has been automatically translated by our system. It is therefore given for information only. You should be inspired by it rather than following it step by step.
The magimix pear chocolate speculoos Bavarian cream is a true invitation to indulgence. With its perfect combination of flavors and elegant presentation, it will delight lovers of refined desserts.
Thanks to the ease of use of the magimix, making this dessert becomes child's play. The simple steps and detailed instructions will allow you to create a Bavarian cream that is as delicious as it is beautiful to look at. You will be able to impress your guests with a homemade dessert worthy of the finest tables.
The combination of the sweetness of pear, the intensity of chocolate, and the crunchiness of speculoos is a real treat for the taste buds. Each bite will be an explosion of flavors and an invitation to gustatory pleasure.
So, let yourself be tempted by this magimix pear chocolate speculoos Bavarian cream recipe and discover the joy of enjoying a dessert that is as delicious as it is spectacular. Whether it's for a special occasion or simply to treat yourself, this Bavarian cream will satisfy all your sweet cravings.
Don't wait any longer, bring out your magimix and let your culinary creativity run wild. Enjoy yourself and delight your loved ones by sharing this irresistible delight. Bon appétit !
Frequently asked questions
Can I customize the Bavarian cream recipe ?
Yes, you can customize the Bavarian cream by adding spices like cinnamon or vanilla to vary the flavors.
How should I serve the pear chocolate speculoos Bavarian cream ?
Serve the Bavarian cream chilled, decorated with chocolate shavings or crumbled speculoos.
What type of pears is recommended ?
Use ripe and juicy pears, preferably Williams pears or comice pears.
What functions of the magimix should I use for this recipe ?
You will mainly use the "Mixer" function to crush the speculoos into crumbs and blend the pears, as well as the "Mix" function for preparing the chocolate mousse.
How long does it take to prepare a magimix pear chocolate speculoos Bavarian cream ?
The preparation of a magimix pear chocolate speculoos Bavarian cream can take approximately 1 to 2 hours, plus chilling time.
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