Go Back

Milk Chocolate Crèmeux

Deliciously Sweet, Caramelly, Silky Milk Chocolate Crèmeux
Print Recipe Pin Recipe
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 Egg Yolks
  • 40g Caster Sugar
  • 320g Milk Chocolate 33-40% cocoa solids
  • 24g Gelatin Mass 160 Bloom (4g Gelatine Powder + 20g Cold Water)

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 and sugar till combined1
  2. Add chocolate to a tall jug2 with the gelatine mass3
  3. Add milk and cream to a pan and bring to a simmer4
  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℉)5
  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 emulsified6
  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 using7
  9. When ready to use whisk until to have achieved medium/stiff peaks

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. Gelatine mass is hydrated gelatine powder. If you are using gelatine sheets use and equal amount in weight of the gelatine powder stated in the recipe. To learn more about gelatine check out my: 'The Science of Gelatine: How It Works in Your Recipes'
  4. 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.
  5. 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.
  6. 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.
  7. 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.
 
Milk Chocolate crémeux will store in the fridge for up to 3 days or can be frozen for up to 3 months