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 - 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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