Violet Bavarian Cream
A violet-flavored Bavarian cream (bavarois) used as a macaron filling, made with 'Violet' candies.
Ingredients
| 2 g | powdered gelatin | |
| 2 tbsp | 30 ml | cold water |
| 1 | egg yolk | |
| 25 g | sugar | |
| 50 g | 'Violet' candies | |
| 75 ml | fresh milk | |
| 75 ml | heavy cream 35%, well chilled | |
| — | liquid glucose (for decoration) | |
| — | violet sugar fragments (for decoration) |
Instructions
- Soak the gelatin in the water.
- Crush the candies into small pieces and combine with the fresh milk in a small saucepan. Heat over low heat, stirring often, until fully melted into the milk. Increase the heat and bring the milk to a boil.
- Meanwhile, beat the egg yolk and sugar with a mixer or wire whisk until thickened and the mixture lightens. Add the boiling milk in a thin stream while stirring constantly. Return the mixture to the saucepan and heat over moderate heat, stirring constantly, until it begins to thicken. Remove from heat and add the soaked gelatin. Stir until melted. Cool the mixture to room temperature.
- Whip the cream to a fluffy cream. Add it to the cooled custard and fold gently with a spatula. Cover the cream with cling film and refrigerate for 30 minutes to 1 hour, or until it begins to set.
Assembly: For more precise application, put the cream in a piping bag with a plain round tip (I used tip No. 10). Take one macaron shell. Pipe a small amount of cream onto the reverse side. Cover with a second macaron shell.
Decoration: liquid glucose, violet sugar fragments. With a thin brush take a little glucose and apply it to the center of the assembled macaron. Stick the violet sugar fragments onto the glucose.
The macarons are tastiest 1-2 days after making them. Store in a well-closed box in the fridge for up to 1 week.