White chocolate crémeux
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.
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White chocolate crémeux
Ingredients: White chocolate crémeux
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74 gglucose syrup DE 40
Preparation: White chocolate crémeux
Heat up in a microwave.
Ingredients: White chocolate crémeux
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66 gegg yolks
Preparation: White chocolate crémeux
Add to the glucose syrup and emulsify.
Ingredients: White chocolate crémeux
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370 g35% cream
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162 gWhole milk
Preparation: White chocolate crémeux
Boil together, temper the egg yolk mixture with it and heat back up to 82°C while stirring.
Ingredients: White chocolate crémeux
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40 ggelatin mass
Preparation: White chocolate crémeux
Pour previous mixture onto the chocolate and gelatine mass, and emulsify. Pour into moulds and freeze.
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