Chocolate Crémeux can sound kind of scarey! Well when you start to venture into the world of fancy French pastries and desserts, one thing you may notice is; the French have a lot of fancy names for their food that you might find intimidating to eat or to make.

“Crémeux” is simply just a French word that means “Creamy”, so our fancy ‘chocolate cremeux’ turns out just to be “chocolate cream” or “creamy chocolate”. Not so intimidating now is it?

Chocolate crémeux is a smooth, dense pastry cream. You could compare it to a velvet-like creamy custard with a rich, deep and intense chocolate flavour. Firm enough to hold its shape in a tart when sliced or to be used as a filling for macarons and layered desserts. With its melt in the mouth texture, as soon as you take a bite, It is even perfect just served on it’s own, in a glass.

It is delicate in texture, powerful in flavour, endlessly adaptable and can be applied to so many different desserts you’ll wonder how you haven’t made it before.

Making the chocolate crémeux couldn’t be easier. What you need are your basic ingredients to make a simple creme anglaise, egg yolks, sugar, milk and cream, and a chocolate of your choice. I prefer to use 70% Callebaut Dark Chocolate pistols (fancy chocolate chips), for a rich and more pronounced chocolate flavour, but feel free to use any good quality chocolate you like.

— Al Brady


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INGREDIENTS

5 egg yolks
40g caster sugar
150ml whole milk
150ml double cream
250g  chocolate, 70%


METHOD

Place the egg yolks, sugar in a bowl and mix well. Heat the milk and cream together and pour onto the egg yolks stirring all the time.

Return to the saucepan, which must be rinsed out, and stir over a low heat until the custard reaches 82ºC and the mixture thickens. Do not let the custard boil! Remove from the heat and strain the custard over the chocolate and leave to stand for 5 minutes to allow the chocolate to melt.

After 5 minutes use a balloon whisk to mix the chocolate and custard together until completely smooth and emulsified. Poor the smooth chocolate crémeux into a container or jar and leave to cool to room temperature, before refrigerating for up to 3 days. The crémeux can also be poured directly into a pastry case and left to cool.


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If you want to add a punch of flavour to your crémeux to lift it up and put it on another level then here are a few suggestions to get you started!

Infuse flavours into the cream & milk

Vanilla, Orange Zest, Lemon Zest, Kaffir Lime Leaf, Cardamon, 

These are just a few suggestions. Why not experiment with your own flavours, or check out some of our ganache flavours for more inspiration. You stir in a couple of tablespoons of your favourite spirits to give this crémeux a bit of a kick! Or just sprinkle in a pinch of Maldon sea salt to give your creme a pleasing savoury sweet balance.