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
      • 22 September 2021
        Suraiya

        Hi can I use this as a cake filling?

        reply
          • 07 August 2022
            טל ענן

            היי שרון 🙂 ניתן להכין את המתכון ללא סוכר? או עם תחליף אחר?

  • 15 June 2021
    Thea Sofatzis

    Can this be frozen?

    reply
  • 02 July 2021
    Daniel Montenegro

    this recipe is divine! 💡

    reply
  • 11 July 2021

    Bonjour svp pouvez vous nous donner la recette de votre jolie cruffins pour que je peux l accompagné avec ce cremeux chocolat

    reply
  • 11 July 2021
    Adele

    Hi do i need to bake it if i put it in tarts? Also should i put it in the tarts when its in liquid form if it doesnt need to be baked?

    reply
  • 17 July 2021
    Joana Maia

    Hi! Would this hold its shape has Cake filling?? I’ve tried before and loved it but with other purpose

    reply
    • 14 April 2023
      Amrutha

      I tried it with a ganache dam and it worked for me.

      reply
  • 19 July 2021
    Adelia

    If I put it in a puff do i need to keep it in the fridge?

    reply
  • 14 August 2021
    Tina

    Hello, this recepie looks delicious, I will definitely try it. I have one question, this cam be used as filling for layer cake?

    reply
  • 27 September 2021
    Najlaa

    Hi , can the be a glaze or drizzle for donuts ? Love you and your recipes !

    reply
  • 27 September 2021
    Lena

    Hi, if i were to use them in tarts, how long will they be able to last without refrigeration? Thank you!

    reply
  • 08 October 2021
    Rona Cohen

    היי שרון..
    הכנתי טארט עם הקרמו, צריך להוציא אותו לטמפרטורת חדר שיהיה במיטבו או להגיש קר?

    reply
  • 29 October 2021
    Rae carson

    Could this be piped?

    reply
  • 12 January 2022
    Saba

    Hello! This looks incredible – if it cannot be piped, would you need to use gelatine to hold its shape? For e.g. to pipe on top of a cake

    reply
  • 15 January 2022
    T

    Hi. Can this be used as a filling in doughnuts? Also can you replace the heavy cream in the recipe with more milk or evaporated milk?

    reply
  • 08 February 2022
    Heather

    I made this with half measurements and no thermometre (risky I know) and it still turned out amazing, so glossy and so delicious. Either I’m very lucky today or this is a brilliant, foolproof recipe. Thanks for sharing!

    reply
  • 08 February 2022
    Julie

    Should you reduce cream/milk if using 55% chocolate?

    reply
  • 02 April 2022
    Khen

    Hi , I loved your recipe …just a little help ..as your recipe does not call for gelatin which is an animal base ingredient …can I use the same recipe to make mango cremeux ..

    reply
  • 19 April 2022
    Iffat

    Hi there
    Can this be used as a filling inside cakes ?
    Thank you

    reply
  • 15 May 2022
    Michelle

    Hi, I am thinking of pouring this into a silicone mould and then refrigerating. Do you think it it will release from the mould and hold its shape?

    reply
  • 07 July 2022
    Nicola

    What cream do you use? I live in France, so am interested to know exactly which brand and type you use. Thanks

    reply
  • 07 July 2022
    Oksana

    Hello, can i make it with white chocolate??

    reply
  • 04 November 2022
    Yossi Machluf

    If I want to make a bone dairy version
    Would u use instead of Creme and milk coconut cream or coconut milk or none dairy whipped Creme ?
    Of course the amount of sugar in the mass will need to be adjusted

    reply
  • 23 August 2023
    Maro

    This was much more firm and ganache-like than other cremeaux I’ve made — way too much chocolate. Maybe I didn’t measure properly? A little disappointed, but I will mix it with whipped cream to lighten it back up.

    reply
  • 22 November 2023
    Bronwen

    I’ve never made cremeux before, so I have nothing to compare it to, but this is truly delicious. I’ve used it at the bottom of tarts with vanilla or raspberry pastry cream, but it’s also delicious all in its own.

    reply

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