Bavarian taped

* To: 8 people
* Duration: 3 hours
* Difficulty: Medium

Ingredients for Bavarians taped:

* Custard bonding:
* 1 / 2 liter of milk
* 5 egg yolks
* 125 g caster sugar
* 1 / 2 vanilla bean
* 6 sheets of gelatin (12 g)
* Other items:
* 35 cl whipping cream
* 30 to 50 grams of chocolate pistols
* Coffee extract

Bavarian taped for technical phases:

To make this recipe for Bavarian taped, start by preparing all the ingredients.
Put the gelatine to soak in cold water.

Meanwhile, bring milk to boil with the vanilla bean, split in two.

Clarify the eggs one by one, and add the powdered sugar in a fine rain on the egg yolks.

Bleaching preparations whisk.

When the milk boils ...

... Pour boiling at once, the egg yolks with sugar bleached.

Stir with a whisk.

Cook is preparing "the ground". Attention to the cooking is tricky. It is important to stir constantly with a wooden spatula so the eggs do not coagulate too speeds and form lumps.

When the mixture coats the spatula, pass through a chinois or fine sieve into a cold vessel. You get a preparation called "custard".

Drain the gelatin sheets in his hands. Although the press to extract as much water.

Add the gelatin in the hot custard ...

... And stir well to dissolve the cream.

Divide the custard into three equal parts, in three identical containers.

In the first, add the chocolate pistols into desired amount (30-50 g) according to your taste ...

... And incorporate with a whisk until it melts in its entirety. Book this chocolate cream at room temperature. Do not refrigerate, but stir frequently.

In the second, add the coffee extract "Trablit" according to your taste.

Whisk well. Book this coffee cream at room temperature. Do not refrigerate. Keep intact the third cream that is already flavored with vanilla. Book this vanilla cream at room temperature. Do not refrigerate, but stir frequently.

Fit an electric mixer or whisk the cream must be cold. We must get whipped cream. Be careful not to over beat it, it would turn into butter.

Add 1 / 3 of whipped cream into the cooled coffee cream. Reserve the remaining whipped cream in the fridge.

Stir gently giving rotation from top to bottom until no more lumps.

Molding to others in a charlotte mold. Take care not to sag on the inside edge of pan.

Allow cream to cool between 30 and 60 minutes minimum. The goal is to take as gelatin and solidified cream. During this time of rest in the fridge, it is important to ensure that the other 2 creams that are on call does not gel. For this, stirring frequently.

Meanwhile, add another third of the whipped cream into the cooled cream with vanilla.

Stir gently giving rotation from top to bottom until no more lumps.

Mold until 2 / 3 in the charlotte mold or is already in the Bavarian coffee jelly.

Take care not to sag on the inside edge of pan. Allow to cool 30 to 60 minutes minimum. During this time of rest in the fridge, it is important to ensure that the remaining cream, which is pending, does not gel. For this, stirring frequently.

Meanwhile, add the last third of the whipped cream into cooled chocolate cream.

Stir gently giving rotation from top to bottom until no more lumps.

Mold the final third in the charlotte mold or is already the Bavarian coffee and vanilla.

Leave to cool a few hours the whole front block and gelatin is gelled in its entirety.

Just before serving, unmold the Bavarian plunging into a bath of hot water for a few seconds, then transfer to a serving dish. Slice and serve with a custard dish.