Decadent Chocolate Creméux

The first time I tasted chocolate Crémeux was at my friend Carl Marletti, one of my favorite Pastry chefs in France, not only because of his talent and his excellent desserts, but mainly because of his personality and the friendships we have built over the years.

I remember that bite, the delicate, melt-in-the-mouth cream and at the same time not too airy, that matched perfectly to a crunchy base, two textures that complemented each other wonderfully, and the taste…

Chocolate Crémeux, as its name implies, is a particular type of chocolate cream based on Crème Anglaise and chocolate. The texture of the cream is soft, slightly dense and creamy, in contrast to mousse for example, which has a very airy texture. You could say that chocolate Crémeux is between chocolate ganache and chocolate mousse.

Thanks to its soft but present texture, it is commonly used in eclairs, tarts and various desserts and yes, you can also just eat it with a spoon 🙂 We chose to spread it on a puff pastry brioche, a big mistake I paid for in a long run.

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Chocolate Crémeux

Ingredients

180g heavy whipping cream
180g whole milk
60g egg yolks (from around 3 large eggs)
65g sugar
220g dark chocolate 70%, chopped

Preparation 

1. In a medium saucepan, bring cream and milk to the boil.
2. In a separate medium bowl put the egg yolks and sugar, whisk together until light.
3. When the cream and milk reach boiling point, pour the hot liquid over the egg yolks mix. Do this a little bit at a time while mixing, so that you do not cook the eggs.
4. Return the mixture to the saucepan, and heat stirring constantly so the eggs don’t scorch on the bottom. Heat the mixture to 84 degrees Celsius until thicker, remove from the heat. 
5. Strain and immediately pour over the chopped chocolate, leave for 2 minutes then stir until the chocolate is fully melted. If you have a blender rod, it’s highly recommended to use it for a very smooth texture.
6. Cover the Crémeux with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a skin from forming on top. Refrigerate for at least 8 hours.

Bon-Appétit
Sharon