INGREDIENTS

   INGREDIENTS - CRÈME ANGLAISE

500g 17.64 oz Whole milk 
500g 17.64 oz Heavy cream 35% 
200g 7.06 oz Egg yolks
100g 3.53 oz Sugar

 

   INGREDIENTS - CRÉMEUX

610g 21.52 oz
Crème Anglaise
5g 0.18 oz Gelatin (if using milk) 

 

   CHOCOLATE SELECTION (CHOOSE ONE)

200g 7.05 oz
Dark Chocolate Growers Choice 71%
220g 7.76 oz Dark Chocolate Ecuador 65% 
235g 8.29 oz Dark Chocolate Peru 62% 
265g 9.35 oz Dark Chocolate Growers Choice 58% 
240g 8.47 oz Dark Chocolate Ecuador 56%
350g 12.35 oz Milk Chocolate Caramelized Ecudaor 40%
410g 14.46 oz Milk Chocolate Peru 38%
400g 14.11 oz Milk Chocolate Growers Choice 33%
520g 18.34 oz White Chocolate Ecuador 31%

 

METHOD

METHOD - CRÈME ANGLAISE

In a saucepan, bring the milk and cream to a boil. In a mixing bowl, mix the egg yolks and sugar. Slowly mix a small portion of the hot milk and cream to the egg yolks and sugar. Cook this mixture, over a double boiler, until it reaches 180/181°F (82/83°C). Strain through a sieve and use immediately.

METHOD - CRÉMEUX

In a mixing bowl, melt the chocolate. Add the hot Crème Anglaise in several additions, using a spatula, until fully incorporated. With an immersion blender, making sure not to incorporate air, blend until a smooth texture is achieved.

Be sure to keep the temperature of the crémeux at or above 95°F (35°C).

 

Makes 28oz of crémeux

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