Milk chocolate crémeux

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

This milk chocolate crémeux recipe is great for patisserie inserts or fillings. The end result won't be as dense as a ganache, and has a richer, creamier texture than a chocolate mousse. Taste-wise, milk chocolate crémeux or chocolate cream is like a creamy custard with a lovely creamy and caramelly taste. It’s ideal for building your desserts or pastries in layers – it holds its shape perfectly – or to be piped on top. Our chefs prefer using Finest Belgian Milk Chocolate with a powerful cocoa or caramelly taste. If you're looking for more adventurous, aromatic flavour notes, you may want to consider one of the Single Origin milk chocolates. We recommend using the standard fluidity to obtain a great crémeux texture. Just look for the 💧💧💧 symbol on the packaging.

Recipe components

Callebaut® ingredients

Milk chocolate crémeux

  • 43g
    glucose syrup DE 40
Heat up in a microwave.
  • 73g
    egg yolks
Add to the glucose syrup and emulsify.
  • 308g
    35% cream
  • 173g
    whole milk
Boil together, temper the egg yolk mixture with it and heat back up to 82°C while stirring.
  • 372g
  • 31g
    gelatin mass
Pour previous mixture onto the chocolate and gelatine mass, and emulsify. Pour into moulds and freeze.