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
Isaac
“Step 4: When the mixture comes to a boil…” That’s way past 84C.
Paris Chez Sharon
Hey, yes it’s a mistake 🙂
Maisa
Vou fazer com certeza😋😋😋
Paris Chez Sharon
Great!
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
Paris Chez Sharon
Thank you dear 🙂
Mojy
So bring it to a boil or 84 C?
Thanks
Paris Chez Sharon
At first step to a boil, and when you put it back with the egg yolks – to 84C.
Carole Mayne
Thank you! Now I’m looking for a good reason to celebrate and make this!
Paris Chez Sharon
With love: -)
Siswahju Winoto
Hi Sharon,
Do you think you can make ganache montée with this recipe?
Merci
Paris Chez Sharon
Hey, Cremeux isn’t for whipping, you use it like this.
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?
Paris Chez Sharon
For macarons ganache is better. I will keep it 2-3 days in the fridge.
Parvathi
Hi Sharon, Could I use this in entremet?
Rekha
Hii!!
Could i use this in an entremet.
Without adding gelatine.
Paris Chez Sharon
Hey, it depends which, but for example in a tart it’s great.
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.
Paris Chez Sharon
You can use it only after baking, not before so it’s not for Babka. You have a Babka recipe in my blog 🙂
Mina
Hi . Thanks for the recipe. Why did you regret having it with that specific bread?😄 it looks do good
Paris Chez Sharon
It’s indeed amazing, but lots of calories 🙂
Suraiya
Hi can I use this as a cake filling?
Paris Chez Sharon
Depends which…
טל ענן
היי שרון 🙂 ניתן להכין את המתכון ללא סוכר? או עם תחליף אחר?
Paris Chez Sharon
לא ניסיתי כך שקשה לי להגיד.
Thea Sofatzis
Can this be frozen?
Paris Chez Sharon
No
Daniel Montenegro
this recipe is divine! 💡
Paris Chez Sharon
Thanks!
Fifi
Bonjour svp pouvez vous nous donner la recette de votre jolie cruffins pour que je peux l accompagné avec ce cremeux chocolat
Paris Chez Sharon
Please ask “The French Bastards” the Cruffin their recipe.
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?
Paris Chez Sharon
Hey, you can’t bake Cremeux, it’s only to put on cold tart after baking and indeed while liquid.
Joana Maia
Hi! Would this hold its shape has Cake filling?? I’ve tried before and loved it but with other purpose
Paris Chez Sharon
Hey, didn’t understand the question 🙂
Amrutha
I tried it with a ganache dam and it worked for me.
Adelia
If I put it in a puff do i need to keep it in the fridge?
Paris Chez Sharon
Indeed
Tina
Hello, this recepie looks delicious, I will definitely try it. I have one question, this cam be used as filling for layer cake?
Paris Chez Sharon
Hey, yes but only in cold cakes.
Najlaa
Hi , can the be a glaze or drizzle for donuts ? Love you and your recipes !
Paris Chez Sharon
Thanks! Only if you eat it right away as it should be cold
Lena
Hi, if i were to use them in tarts, how long will they be able to last without refrigeration? Thank you!
Paris Chez Sharon
must be in refrigerator
Rona Cohen
היי שרון..
הכנתי טארט עם הקרמו, צריך להוציא אותו לטמפרטורת חדר שיהיה במיטבו או להגיש קר?
Paris Chez Sharon
קר 🙂
Rae carson
Could this be piped?
Paris Chez Sharon
no 🙂
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
Paris Chez Sharon
cremeux is not for piping 🙂
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?
Paris Chez Sharon
Yes and no 🙂
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!
Paris Chez Sharon
Great!!
Julie
Should you reduce cream/milk if using 55% chocolate?
Paris Chez Sharon
No 🙂
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 ..
Paris Chez Sharon
Thanks, i didn’t try so I can’t say.
Iffat
Hi there
Can this be used as a filling inside cakes ?
Thank you
Paris Chez Sharon
Depends – tarts, choux, eclair yes…
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?
Paris Chez Sharon
Not sure but you can try 🙂
Nicola
What cream do you use? I live in France, so am interested to know exactly which brand and type you use. Thanks
Paris Chez Sharon
crème entière liquide
Oksana
Hello, can i make it with white chocolate??
Paris Chez Sharon
Not recommended 🙂
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
Paris Chez Sharon
i didn’t try so I can’t say, but u’m sure you can find vegan recipes in the net.
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.
Paris Chez Sharon
Yes it’s the weight of the chocolate and the quality of the chocolate.
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.
Paris Chez Sharon
So happy to read!!