Utensils:
1 circle (removable) 16 cm in diameter by 8 in height
1 baking base (from a cheese cake mold )
Ingredients:
Chestnut jelly (youkan) : Chestnut puree (or cooked chestnuts in pieces to mix) 4 g of agar agar, 300 ml of water, 1 pinch of salt, sugar (unless already sweetened)
The biscuit: 60 g of T55 corn or wheat flour, 35 g of almond powder, 2 tbspoon of almond puree, 55 g of unrefined sugar, 2 pinches of salt, 40 g of oil, 10 g egg alternative in 40 g of water, 5 tbsp. vegetable milk.
Cream: 1/2 liter of vegetable milk, candied organic orange zest,* 50 g of cornstarch, 4 g of agar agar, 50 g of sugar, 2 tbsp of hazelnut puree.
whipped cream: 1 can of coconut cream without guar gum and icing sugar
for the candied orange zestes: 2 oranges, sugare and water
The youkan: Dilute the agar in water then mix with the chestnut puree + sugar and boil 30 seconds. Place in the bottom of a long cake mold and leave to cool. Unmold.
The orange syrup : take the zests of 2 oranges and 1 orange juice and sugar with water. Cook until it becomes a syrup. set aside.
The biscuit: Mix the dry ingredients (flour, powder, sugar) with the almond puree + oil + milk. Mix well and place on the baking base with baking paper. Cook for 25 minutes at 180 degrees.
Cream: Dilute the starch + sugar + agar agar + hazelnut puree + orange syrup + sugar in milk then cook to make a cream, stirring continuously over medium high heat. Pour half of the cream onto the biscuit, wait it become harder then place the youkan then cover with the rest of the cream. Refrigerate.
Take the coconut cream out of the freezer and whip it with icing sugar and cover the top (or all) of the bavarois. refrigerate for 1/2 hour so that it hardens a little.
You can make this Bavarian into a buche style by placing the chestnut youkan in the bottom of a cake mold and baking the biscuit on the base of the buche mold.
Assemble the buche starting in reverse with the cream, when it hardens add the chestnut youkan then the rest of the cream then the biscuit and leave to cool for 2 hours. Unmold and cover with whipped cream over the entire surface.
In terms of flavors, you can vary this Bavarian or this log depending on the season. It is not necessary to add an insert but you can make a syrup or mirror chocolate.
For the mirror chocolate: 100 g of chocolate 70, 100 g of soy cream, 80 g of non-homogenized margarine, 50 g of sugar (taste before)
Melt the soy cream + sugar + chocolate squares + margarine and make a homogeneous sauce. Coat the entire surface of the cake with chocolate.
Ideas for variations:
Spring: Macha biscuit - almond cream - strawberry coulis
Summer: plain biscuit - lavender cream - apricot coulis
Autumn: this one but also very good for the holidays
Winter: plain biscuit - vanilla cream (or hazelnut) - chocolate insert (with azuki) - chocolate mirror -