Fundamentals
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
Bring milk, cream, sugar and yolks to 84°C / 184°F, creating a crème anglaise.
- 2
Strain over unmelted chocolate.
- 3
Whisk to incorporate and begin emulsification.
- 4
Complete emulsification process by shearing the cremeux with an immersion blender.
