Dark chocolate crémeux

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

How to make the perfect chocolate crémeux? Dark chocolate crémeux or chocolate cream is a smooth, dense pastry creamy. You could compare it to a velvet-like creamy custard with a rich and intense chocolate taste – firm enough to hold its shape in a layered dessert or to be piped on top. For the perfect taste and texture, we recommend using Finest Belgian Chocolate with a higher cocoa percentage or pronounced flavour. Consider using one of the Single Origin chocolates if you're looking for more aromatic cocoa flavour notes. And as always for pastry recipes, we recommend using the standard fluidity, indicated with 💧💧💧 on the packaging.

Recipe components

Callebaut® ingredients

Dark chocolate crémeux

  • 73g
    glucose syrup DE 40
Heat up in a microwave.
  • 63g
    egg yolks
Add to the glucose syrup and emulsify.
  • 350g
    35% cream
  • 224g
    whole milk
Boil together, temper the egg yolk mixture with it and heat back up to 82°C while stirring.
  • 290g
    Power 80