Milk sugar free chocolate crémeux

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 3drops symbol on the packaging.

Recipe components

Used Callebaut products

Milk chocolate crémeux

IngredientsPreparation
  • 300g
    35% cream
  • 100g
    3.6% full cream milk
  • 50g
    isomalt
  • 25g
    maltitol
  • 100g
    egg yolks
  • 450g
    MALCHOC-M

Boil cream, milk and isomalt together. Whip in egg yolks and maltitol.

Temper together and heat back up to 82°C while stirring.

Pour previous mixture onto the chocolate and emulsify. Pour into moulds and freeze.