This creamy chocolate cremeux is a silky smooth cream that has an intense chocolate flavor and is the perfect filling for tarts, eclairs, etc.
Chocolate crémeux is a decadent and versatile component that elevates any pastry or dessert.
Made with a rich creme anglaise base and the finest dark chocolate, this silky smooth filling delivers an unparalleled chocolate experience.
Chefs and bakers prize chocolate crémeux for its ability to seamlessly integrate into a variety of applications, from delicate tarts to indulgent cakes.
The velvety texture and deep cocoa notes of this remarkable ingredient lend an air of sophistication and luxury to every pastry it graces.
Whether piped into éclairs, layered between flaky croissants, or crowned atop a towering mousse, chocolate crémeux is a true culinary gem that no discerning dessert lover should be without.
For more French desserts, check out my chouqettes, creme brulee cheesecake, mini fruit tarts, and lemon tiramisu.
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Why this recipe works
- Rich chocolate flavor- this cream is perfect if you are looking for a super rich and intense chocolate cream that has a rich chocolate flavor.
- Silky smooth texture- this cremeux has the most silky smooth and creamy texture that will make you want to make this recipe over and over again.
- Versatile- you can use this rich and creamy cream for so many things, from filling eclairs to cream puffs, to filling tarts, to filling cakes, piping on cupcakes, etc.
- Simple- this recipe might look complicated to make and fancy, but it actually uses only 5 simple ingredients you can find in any grocery store.
What is creameux?
Chocolate crémeux is a decadent, velvety-smooth chocolate dessert that has become a beloved treat among chocolate connoisseurs.
The name "crémeux" is derived from the French word meaning "creamy," and it perfectly encapsulates the rich, luscious texture of this indulgent creation.
At its core, chocolate crémeux is made with a base of rich, velvety crème anglaise, a classic French custard, and high-quality, high-percentage dark chocolate.
The combination of these two ingredients results in a silky-smooth, intensely chocolatey experience that melts effortlessly on the tongue.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Egg yolks- you will need 5 egg yolks for this recipe. Use large eggs.
Milk- use room temperature whole milk.
Heavy cream- use full fat heavy cream for this. You can use your favorite brand for this.
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. using the best quality dark chocolate is very important in this frosting recipe.
Use 60%-70% dark chocolate for this recipe and not a lower percentage since the cocoa butter in the chocolate will stabilize this cream.
Instructions
In a saucepan, over medium-high heat, add the milk, and heavy cream, and bring it to a simmer. Mix constantly to prevent the milk from burning in the bottom of the pot. Turn off the heat while you mix the egg yolks.
In a small mixing bowl, add the egg yolks, and sugar, and mix with a whisk until well combined.
Slowly pour ¼ of the liquid into the egg yolk mixture mixing constantly with a whisk. This allows us to temper the eggs and stop them from turning into scrambled eggs.
Pour the mixture back into the saucepan over low heat, and continuously mix with a rubber spatula, not with a whisk, since we want to see the texture and prevent foam from forming.
Cook it for about 5-7 minutes until it thickens enough to coat the back of the spoon. Be careful not to let it boil.
There are two ways to know when your creme anglaise is ready:
The Spoon Test
One of the most reliable ways to check the doneness of crème anglaise is the spoon test. Dip a wooden or metal spoon into the custard and run your finger across the back of the spoon.
If the line holds its shape and the custard coats the spoon, it's ready. If the custard runs right off, it needs more time on the heat.
Temperature Control
Using a thermometer is the most precise way to monitor your crème anglaise.
The ideal temperature range is between 179-183°F (82-84°C). Once it reaches this point, immediately remove it from the heat to prevent overcooking and curdling.
Add chopped dark chocolate into a large mixing bowl, and pour the warm creme anglaise over the dark chocolate. Allow it to sit for 1 minute to allow to chocolate to melt.
Use a whisk to mix the chocolate and creme anglaise, until well combined. I like using an immersion blender to create a perfect immolation.
Strain the mixture through a fine mesh sieve and pour it into a shallow pan, cover it with plastic wrap making sure that the plastic wrap is in contact with the entire surface to prevent skin from forming on top.
Allow it to cool and set in the fridge overnight or at least 5 hours.
Remove the pan from the fridge remove the plastic wrap and use as needed.
Expert Tips
- Use a rubber spatula to make the creme anglaise so you see the texture of the cream without creating foam with a whisk.
- Choose the Right Chocolate: Select a high-quality dark chocolate with a cocoa content of 70% or higher for maximum flavor and richness.
- Prepare your creme anglaise base to the perfect consistency. It should be thick enough to coat the back of a spoon, but still warm and pourable.
- For the creme anglaise temper the eggs properly. Slowly whisk a small amount of the hot milk mixture into the egg yolks to gently raise their temperature before adding them back to the pan. This prevents the eggs from scrambling.
- When your creamux is done, add a plastic wrap on top of the cremaex to prevent a skin from forming.
- Chill the crémeux thoroughly before serving, allowing it to set up into a silky, spoonable consistency.
- Whisk vigorously to create a silky-smooth texture, then finish with an immersion blender to make sure the emulsion is perfect.
- Allow the dark chocolate to sit in the warm creme anglaise for a few minutes to allow the chocolate to melt.
Faq's
Crémeux is a rich, velvety dessert made from a luxurious combination of crème anglaise (a classic custard) and high-quality chocolate.
Crémeux is a rich, velvety custard-like creation, while the mousse is a light and airy whipped cream-based treat.
The crémeux has a dense, silky mouthfeel, whereas the mousse is delicately fluffy and melts in your mouth.
While custard is made by cooking eggs, milk, cream, and sugar, crémeux is a richer, more indulgent treat that incorporates creme anglaise and chocolate.
This combination results in a silky, velvety consistency that simply melts in your mouth.
The best chocolate to make a cremeux is high-quality dark chocolate with a cocoa content of at least 70%. The high percentage of cocoa butter will stabilize the cremeux and create a perfect texture.
Storing
You can store this cream in the fridge in an airtight container for up to 4-5 days. Make sure you store it in an airtight container to prevent the delicious cream from absorbing fridge odors.
Freezing
You can freeze this cream in an airtight container for up to 2 months. Thaw it at room temperature for a few hours until it is soft and spreadable again. You can also thaw it in the fridge overnight.
Substitutions
Dairy-free- you can hypothetically swap the milk with plant-based milk. Also, swap the heavy cream with full-fat coconut cream. I never tried it but it should work fine.
Variations
Zest- to add a delicious aroma and zesty flavor, add 1 teaspoon of lemon zest or orange zest to the mixture.
Coffee- dissolve instant coffee in the creme anglaise before pouring it onto the chocolate. The combo of coffee and chocolate will create a delicious mocha cream that is perfect for mocha lovers.
Chocolate- you can use milk chocolate or white chocolate for cremeux. Dark chocolate has the highest percentage of cocoa butter which stabilizes the cream and makes it pipeable and spreadable.
Take into consideration that if you are choosing to use milk chocolate or white chocolate, the cremeux will be more on the loose side unless you add cocoa butter or gelatin to stabilize the cream.
Chocolate Cremeux Uses
You can use this frosting in so many ways. Use it for cakes, cupcakes, fillings for macarons, filling for tarts, etc. Here are my favorite ways to use this cream:
Cakes- use this frosting for my favorite cakes that use chocolate frosting like my chocolate fudge cake, banana chocolate chip cake, chocolate poke cake, triple chocolate cake, marble loaf cake, and small chocolate cake.
Take into consideration that you will need a lot of cremeux for some of these recipes and will need to double or triple the recipe.
Cupcakes- top or fill these cupcakes with this delicious cream. Like my chocolate cupcakes, Nutella cupcakes, banana pudding cupcakes, and reindeer cupcakes.
Mousse- a very popular way to use chocolate cremeux as a base for chocolate mousse. Whip some cream into a yogurt-like consistency and fold it with the chocolate cremeux.
Quenelle/ scoop- you can scoop or quenelle the cream and serve it with fresh fruit, fruit sauce or compote, and ice cream.
Filling for tarts- you can use this delicious cream as a filling for tarts. You can use it as a filling for my mini chocolate tartlets, and with my mini tart shells.
Filling for macarons- use your favorite macaron recipe and use this chocolate cremeux as a thick rich and chocolaty filling.
Filling for choux pastry- make eclairs, or cream puffs, and fill them with this delicious thick and luxurious chocolate cream.
Equipment
- Rubber spatula
- Piping bag/ Pastry bag
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan
More cream recipes
Chocolate Fudge Frosting- This glossy chocolate fudge frosting is silky and rich in chocolate flavor and is the most delicious chocolate frosting ever made!
Chocolate Whipped Cream Frosting- This easy 5 minute chocolate whipped cream frosting is rich and creamy and is made with 5 simple ingredients! It is quick and stabilized and can be used for frosting cakes, cupcakes, topping ice cream, and more!
Mascarpone Whipped Cream- This mascarpone whipped cream is the perfect not-too-sweet and stable frosting that goes perfectly on everything!
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If you liked this recipe
📖 Recipe
Creamy Chocolate Cremeux
Ingredients
- 60 g Egg yolks
- 50 g Granulated sugar
- 125 g Heavy cream
- 125 g Milk
- 140 g Dark chocolate 70%
Instructions
- In a saucepan, over medium-high heat, add the milk, and heavy cream, and bring it to a simmer. Mix constantly to prevent the milk from burning in the bottom of the pot. Turn off the heat while you mix the egg yolks.
- In a small mixing bowl, add the egg yolks, and sugar, and mix with a whisk until well combined.
- Slowly pour ¼ of the liquid into the egg yolk mixture mixing constantly with a whisk. This allows us to temper the eggs and stop them from turning into scrambled eggs.
- Pour the mixture back into the saucepan over low heat, and continuously mix with a rubber spatula, not with a whisk, since we want to see the texture and prevent foam from forming.
- Cook it for about 5-7 minutes until it thickens enough to coat the back of the spoon. Be careful not to let it boil.
- There are two ways to know when your creme anglaise is ready:
The Spoon Test
- One of the most reliable ways to check the doneness of crème anglaise is the spoon test. Dip a wooden or metal spoon into the custard and run your finger across the back of the spoon.
- If the line holds its shape and the custard coats the spoon, it's ready. If the custard runs right off, it needs more time on the heat.
Temperature Control
- Using a thermometer is the most precise way to monitor your crème anglaise.
- The ideal temperature range is between 179-183°F (82-84°C). Once it reaches this point, immediately remove it from the heat to prevent overcooking and curdling.
- Add chopped dark chocolate into a large mixing bowl, and pour the warm creme anglaise over the dark chocolate. Allow it to sit for 1 minute to allow to chocolate to melt.
- Strain the mixture through a fine mesh sieve and pour it into a shallow pan, cover it with plastic wrap making sure that the plastic wrap is in contact with the entire surface to prevent skin from forming on top.
- Allow it to cool and set in the fridge overnight or at least 5 hours.
- Remove the pan from the fridge remove the plastic wrap and use as needed.
Notes
- Use a rubber spatula to make the creme anglaise so you see the texture of the cream without creating foam with a whisk.
- Choose the Right Chocolate: Select a high-quality dark chocolate with a cocoa content of 70% or higher for maximum flavor and richness.
- Prepare your creme anglaise base to the perfect consistency. It should be thick enough to coat the back of a spoon, but still warm and pourable.
- For the creme anglaise temper the eggs properly. Slowly whisk a small amount of the hot milk mixture into the egg yolks to gently raise their temperature before adding them back to the pan. This prevents the eggs from scrambling.
- When your creameux is done, add a plastic wrap on top of the cremeux to prevent a skin from forming.
- Chill the crémeux thoroughly before serving, allowing it to set up into a silky, spoonable consistency.
- Whisk vigorously to create a silky-smooth texture, then finish with an immersion blender to make sure the emulsion is perfect.
- Allow the dark chocolate to sit in the warm creme anglaise for a few minutes to allow the chocolate to melt.
Sharon says
So good!