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Chirag

Chocolate Crémeux

Super Rich and Indulgent Dark Chocolate Crémeux
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 750 grams
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 200g Whipping Cream 35% Fat
  • 200g Whole Milk
  • 80g Egg Yolk Approx 4 Medium Eggs
  • 40g Caster Sugar
  • 240g Dark Chocolate 55-65% cocoa solids
  • 5g Vanilla Paste Optional
  • 5g Sea Salt Optional

Equipment

  • Heavy Bottom Saucepan
  • Silicone Spatula
  • Mixing Bowl
  • Tall Jug
  • Stick Blender
  • Fine Mesh Sieve
  • Temperature Probe

Method
 

  1. In a bowl mix together egg yolk, sugar and salt till combined1
  2. Add chocolate to a tall jug2
  3. Add milk, cream and vanilla paste to a pan and bring to a simmer3
  4. Once the liquid has come to a simmer pour over yolks and sugar a little at a time, stirring continuously until about half the liquid has been incorporated. This is called tempering.
  5. Pour the tempered egg yolk mixture back into the pan with the remaining liquid on a low/medium heat. Keep stirring, scraping the bottom and the sides of the pan until the mix has reached 83℃ (181℉)4
  6. Immediately strain through a fine mesh sieve onto the chocolate and let it sit for 30 seconds
  7. Using a stick blender, blitz the chocolate through the anglaise until the chocolate has completely emulsified5
  8. Pour into an air tight container and surface wrap with cling film to avoid a skin forming. Let it chill and set in the fridge for 3-4 hours before using6

Notes

  1. When mixing egg yolks and sugar you only want to combine it together. Do not mix vigorously, you don't want to incorporate any air.
  2. Use a high quality chocolate, if it is in bar form, chop in to small pieces.
  3. You don't want to boil the liquid. When it comes to tempering the yolks pouring boiling liquid over room temperature yolks will cause the temperature to rise quickly and scramble the eggs.
  4. You want to keep the custard moving otherwise you'll end up with scrambled egg through your mix and the custard will take on an eggy flavour.
  5. You want a tall jug so that the head of the stick blender stays submerged to avoid too many air bubbles forming. Avoid moving the stick blender around to much, move up and down slowly without breaking the surface. You can do this by hand if you don't have a stick blender, a stick blender allows the fats to emulsify thoroughly so the mix does not split out.
  6. Only chill the mix if you are going to use crémeux as a filling or garnish, if you intend to fill a tart shell with crémeux fill straight after blending while still liquid. Once the crèmeux is set you should refrain from heating up crémeux, the egg in the mix could overheat bringing out a really eggy flavour or the chocolate could burn.
  7. Chocolate crémeux is very dense and rich, you can whip it after it has chilled to make it a little lighter
Chocolate crémeux will store in the fridge for up to 3 days or can be frozen for up to 3 months