Decadent Chocolate Creméux

Chocolate CreméuxThe 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.

Chocolate Creméux

Chocolate CreméuxI 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 CreméuxChocolate 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.

Chocolate CreméuxThanks 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.

Chocolate Creméux

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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.

Chocolate CreméuxBon-Appétit
Sharon

Comments

  • 18 May 2021
    Isaac

    “Step 4: When the mixture comes to a boil…” That’s way past 84C.

    reply
  • 18 May 2021
    Maisa

    Vou fazer com certeza😋😋😋

    reply
  • 18 May 2021
    christine

    Why eat with a spoon when you can eat with a very large spoon😉😋
    Wow it looks perfect and my husband will love it he is addicted to any dessert that has chocolate in it
    Thank you for your wonderful recipes.

    christine

    reply
  • 18 May 2021
    Mojy

    So bring it to a boil or 84 C?
    Thanks

    reply
  • 19 May 2021

    Thank you! Now I’m looking for a good reason to celebrate and make this!

    reply
  • 19 May 2021
    Siswahju Winoto

    Hi Sharon,

    Do you think you can make ganache montée with this recipe?

    Merci

    reply
  • 20 May 2021
    Yesenia Villafañe

    Hello, thank you for an amazing recipe…Can I use it as a Macaron filling? How long can it be preserved in the fridge? Or freezer?

    reply
  • 21 May 2021
    Parvathi

    Hi Sharon, Could I use this in entremet?

    reply
  • 21 May 2021
    Rekha

    Hii!!
    Could i use this in an entremet.
    Without adding gelatine.

    reply
  • 09 June 2021
    Alejandro

    Hello!
    Could I use this for filling, like for a Babka?
    Thanks
    Pd: If not, I would really appreciate an indication in a recomended filling for this bread.

    reply
  • 15 June 2021

    Hi . Thanks for the recipe. Why did you regret having it with that specific bread?😄 it looks do good

    reply
  • 15 June 2021
    Thea Sofatzis

    Can this be frozen?

    reply

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