Our iconic creations will allow you to renew your offer by revisiting the great classics of pastry-making but also by offering you inspiring recipes to work with the raw material that is chocolate.
Chocolate crémeux is very popular for its melting texture and creamy flavor (hence its name: Crémeux means “creamy” in French). Crémeux is crème anglaise emulsified with dark, milk or white chocolate.
Here are the ingredients you need for this crémeux:
To make the crème anglaise less likely to separate, we use a technique whose technical name is “flocculation”. If you are making large quantities, we recommend mixing the egg yolks and sugar thoroughly (without incorporating any air). A smooth mixture will make it easier to cook the crème anglaise and give the crémeux a flawlessly creamy texture.
For the final stage, you need to weigh out 1 liter of hot crème anglaise and 380g of partially melted Valrhona chocolate. We recommend that you master the emulsion technique before you make a chocolate crémeux.
This will help the cocoa butter to set so that the crémeux has the right texture (particularly for dessert inserts).
It is advisable to leave the crémeux to set in the refrigerator, pour it out into disk shape, and then freeze it. This way you will avoid making it tear or crack by cooling it too quickly.
A crémeux can be poured or piped out to make inserts for sweets, mini gateaux or plated desserts. If you are piping it, fill the bag with crystallized crémeux. You can use it to garnish a sponge base that will serve as an insert for a dessert.
You can also use a spoon to make quenelles for a plated dessert or tart decoration. Drizzle a dash of chocolate sauce on a plate and create a quenelle, then add a few chocolate decorations.
You are using an outdated browser. Please upgrade your browser to improve your experience and security.