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Cremeux

A crème anglaise emulsified with a chocolate to create a smoothand creamy texture that most resembles the texture of a baked custard.

Formula by Chocolate
  • 150gMilk
  • 150gCream
  • 60gYolks
  • 30gSugar
  • 130gChocolate
  • 520gTotal
  • 150gMilk
  • 150gCream
  • 60gYolks
  • 20gSugar
  • 130gChocolate
  • 510gTotal
  • 150gMilk
  • 150gCream
  • 60gYolks
  • 20gSugar
  • 135gChocolate
  • 515gTotal
  • 150gMilk
  • 150gCream
  • 60gYolks
  • 18gSugar
  • 150gChocolate
  • 528gTotal
  • 150gMilk
  • 150gCream
  • 60gYolks
  • 175gChocolate
  • 3.5gGelatin
  • 14gWater
  • 552.5gTotal
  • 150gMilk
  • 150gCream
  • 60gYolks
  • 180gChocolate
  • 3.5gGelatin
  • 14gWater
  • 552.5gTotal
Method
  1. 1

    Bring milk, cream, sugar and yolks to 84°C / 184°F, creating a crème anglaise.

  2. 2

    Strain over unmelted chocolate.

  3. 3

    Whisk to incorporate and begin emulsification.

  4. 4

    Complete emulsification process by shearing the cremeux with an immersion blender.

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