To make my chocolate cremeux I started with an anglaise, and then poured the hot custard over the chocolate. Once smooth, I divided the mixture into a variety of serving bowls and placed them into the fridge to chill. Using this recipe, you could put the mixture into a piping bag and get creative with the set custard.
Head straight on to the Recipe For ♥ Chocolate Cremeux ♥
Trying new things
I have had various flavours of crémeux over the years at fine dining restaurants. Despite loving the texture, I have never ventured to make it myself. But, I really wanted a vessel for my sable biscuits, and a chocolate cremeux seemed like a great idea. This rich and dense creamy dessert was perfect. I served mine in small Chinese tea cups, with a splash of olive oil. But, a cremeux can be used for any plated dessert, or as a layer between two cakes, and to fill tarts or choux buns. Somewhere in between a mousse and crème pâtissière, this set custard is not as sweet as a ganache. Because it can hold its shape, it is ideal for decorative piping which you will find in high end restaurant desserts, and professional pastry shops. Go beyond chocolate when thinking of flavours, such as using fruit purées, caramel, or flavour essences.
Sticking with the old
At the end of last year I had two boxes sent via courier to a locker, instead of the physical site. If all had gone to plan I would have started the last working week with two boxes. But, one got lost in the system and did not show up on the tracking as having arrived at the hub. And the other showed for 24 hours as having a delivery assigned, but not leaving the hub. I tried to make alternative arrangements and the next thing I was told was that both boxes were lost. I had a mild panic attack thinking of the drama this would cause. But, they were not lost! They were in a truck, and for some reason, the tracking system again was not updated. This was the perfect time for me to rather stick to the way we knew worked.
Take a look at this inspiring recipe for ♥ Chocolate Cremeux ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Chocolate Cremeux
Ingredients
- 250 mls milk
- 250 mls whipping cream
- 100 g fructose
- 3 egg yolks
- 290 g 80% dark chocolate drops
- olive oil for serving
- salt flakes for serving
Method
- Place the milk and cream into a heavy bottomed saucepan and bring to the boil over a medium to high temperature
- Place the fructose and egg yolks into a mixing bowl and whisk until pale
- When the milk mixture starts to boil, pour half over the egg mixture while whisking
- Place the saucepan back onto the heat, lower the temperature and add the egg yolk mixture to the milk and whisk to combine
- Place a thermometer into the mixture, continue whisking and when it reaches 90° Celsius, remove from the heat
- Place the chocolate into a large measuring jug and pour the milk mixture over the chocolate
- Leave to stand for 2 minutes then whisk until completely combined
- When smooth, pour into serving bowls and place them into the fridge to set
- Remove from the fridge, splash a little olive oil on top of the desserts, sprinkle some salt onto each one and serve
See the links below for blog posts I published on January 15:
- 2021: Gluten Free Blueberry Bundt Cake
- 2020: Glenlyn Hotel
- 2018: Vanilla Yoghurt
- 2017: Murder House
- 2015: Floating Islands
- 2014: Radish At Ons Genot
- 2011: Oyster Mushroom Cannelloni
I haven’t heard the word “cremeux” since my early days of fine dining pastry aspirations! What a lovely bite of nostalgia. It’s every bit as glossy and gorgeous as I remember.
I am so glad to bring back a memory!
Kinda like one of my favourite desserts chocolate pot de creme. Yours looks so shiny, smooth and absolutely terrific!
Thank you so much!
Delicious!!!!!
Thanks Jeanne 🙂
This dessert looks absolutely divine, Tandy – so rich, elegant, and tempting!
Very tempting indeed!
This Chocolate Crémeux sounds incredible Tandy, I wish I could dip my spoon through my screen. There is something terribly delicious to have chocolate added to a custard. So yummy! Cheers, ~Nessa
Thanks, it was so yummy that I need to make more 🙂
Oh yum dark chocolate and salt and olive oil sound just marvellous to me! I had a bit of a panic with a parcel when we were away. I got an email saying they couldn’t deliver it and that very day that company had gone bust so I feared my parcel was lost but very happily they re- delivered it for me. Yay!!
What a relief!
Chocolate olive oil and salt? Delicious! Winner.
Thanks!
I must say, this sounds delicious.
thank you!