Cremeux has become the darling of the pastry kitchen. Creamy and delicious (hence the name cremeux), this dense, smooth pudding like creation is silky enough to spoon and firm enough to quenelle. Made in a dizzying array of flavors, cremeux should be a foundation recipe that everyone should master.
The Recipe
by volume by weight
7/8 cup heavy cream 207 grams heavy cream
3/4 cup milk 188 grams milk
7/8 cup chopped bittersweet 135 grams bittersweet
chocolate chocolate
1/3 cup sugar 70 grams sugar
3 large egg yolks 54 grams egg yolks
Directions
Bring the cream and the milk to a simmer over medium heat.
Whisk the egg yolks and sugar together to combine.
Temper the eggs with the hot milk mixture and return everything to the stove. Cook over medium heat and stir constantly until the mixture coats the back of a wooden spoon, about 178F. Do not allow the mixture to boil or it will curdle.
Remove from the heat and pour through a strainer onto the chopped chocolate. Stir until the mixture is smooth.
Press a piece of plastic on the surface and refrigerate until very cold. Overnight is even better.
Alternatives
Cremeux can be made in just about any flavor imaginable, not just varying degrees of chocolate. The rich, creamy texture lends itself well to adaptation with all kinds of flavor combinations. It can also be lightened with whipped cream to make a lovely, stable chocolate mousse.
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