4 Ways to Use a Mauviel Bain Marie Pan
Whether you’re an avid or casual baker, you’ve definitely come across recipes that ask you to create a ‘bain marie’ or ‘double boiler’ by placing a mixing bowl over a pan of simmering water. This makeshift contraption allows you to heat ingredients gently, minimising the risk of scorching or curdling. This is particularly important for chocolate, eggs, and dairy.
The Mauviel Bain Marie is a pan dedicated solely to the task of melting and mixing ingredients over gentle, indirect heat. It has three components: a saucepan (for the simmering water), a ceramic bowl (for ingredients), and a lid. It’s a unique speciality pan that very few companies still make, but if you think it sounds a bit too niche, we are here to tell you that there are so many ways you can use this pan, for baking and beyond. It’s a great way to reheat food without the risk of overcooking. And remember: it includes a saucepan. Not just any saucepan, but a taller-than-average one, ideal for cooking noodles, rice, or anything else you’d use a saucepan for, with the added benefit of extra height.
As a starting point, here are four things you can make in a Mauviel Bain Marie, which is available in the stainless steel M'Cook range, as well as the copper M'150S and M'150B ranges.
Chocolate Ganache
A perfectly smooth and glossy chocolate ganache has a variety of uses: a topping for cakes and pastries (cupcakes, profiteroles, doughnuts), a filling for layer cake, a dip for fruit or churros, as a base for hot chocolate, and once it hardens after cooling, you can turn it into fudge or truffles. But the challenge with melting chocolate is that it’s prone to seizing when overheated. The Mauviel M'Cook Bain Marie Pan provides the perfect solution by gently melting chocolate and cream together without direct heat. The gentle heat ensures your ganache is lump-free, creamy, and smooth every time, without any risk of scorching or overheating the chocolate.
To make ganache in the Mauviel Bain Marie, heat water in the saucepan base until simmering. Then, place the ceramic bowl on top and add chopped chocolate. Gently stir in heavy cream and any other ingredients. Let the mixture slowly melt until it’s smooth and combined.
Dulce de Leche
Richer and creamier than caramel – due to the fact milk is a key ingredient – dulce de leche requires low, steady heat to prevent it from burning as the milk caramelises and thickens. With the Mauviel M'Cook Bain Marie Pan, you can cook dulce de leche gradually, ensuring a velvety, rich consistency. This method ensures even cooking and prevents the milk from burning on the bottom, resulting in a perfect dulce de leche with minimal babysitting.
Tempting as it is to simply eat dulce de leche straight from the jar, there are so many different ways to put dulce de leche to use: as a spread on toast, alfajores (Argentinian sandwich cookies), cheesecake, banoffee pie, pancakes. It’s wonderful topped or swirled into ice cream, banana bread, pound cake, and so much more.
To make dulce de leche in the Mauviel Bain Marie, heat water in the saucepan base until simmering. Then pour the condensed milk into the ceramic base and let it heat for 1-2 hours, until the milk turns into a luscious, golden caramel. Make sure to stir occasionally to prevent a skin from forming.
Crème Anglaise
Crème anglaise is a smooth and creamy vanilla custard sauce, traditionally served alongside desserts like poached fruit or soufflés. It’s a delicate sauce that requires careful temperature control; if heated too quickly, the eggs will scramble. The Mauviel M'Cook Bain Marie Pan offers the precision needed to cook custard sauces gently and evenly. It prevents crème anglaise from overheating, giving you a silky-smooth sauce with no curdling, perfect to pour over desserts like chocolate cake, fruit tarts, or as a base for making ice cream.
To make crème anglaise in the Mauviel Bain Marie, heat water in the saucepan base until simmering. In the ceramic bowl, off heat, whisk egg yolks, sugar, and milk (or cream) together. Place over the saucepan of simmering water and continuously stir the mixture until it thickens slightly, enough to coat the back of a spoon. Be sure to remove from heat just as it thickens, as overcooking could lead to the mixture curdling.
Beurre Blanc
Beurre blanc, a classic French sauce made from butter, shallots, and white wine, is notoriously finicky. The key to this sauce is emulsifying butter into the wine reduction without letting the sauce split. The Mauviel M'Cook Bain Marie Pan allows you to control the heat finely enough to maintain the perfect emulsification, keeping the heat low and constant, preventing the butter from melting too quickly and causing the sauce to break. Serve beurre blanc over seafood, chicken, or vegetables – it’s a simple way to elevate a dish with luxurious French flavour. The Mauviel Bain Marie pan is great for similar savoury egg-based sauces as well, such as Hollandaise.
To make beurre blanc in the Mauviel Bain Marie, heat water in the saucepan base until simmering. Place the ceramic bowl on top and to it, add white wine, vinegar, and chopped shallots and reduce. Once reduced, slowly whisk in cold butter cubes while the pan is over simmering water, ensuring the butter melts gradually. Stir continuously to form a smooth, creamy sauce.