Creamy Chocolate Cremeux
This creamy chocolate cremeux is a silky smooth cream that has an intense chocolate flavor and is the perfect filling for tarts, eclairs, etc.
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.
- 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.
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.
Nutrition
Calories: 172kcalCarbohydrates: 13gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 81mgSodium: 14mgPotassium: 137mgFiber: 2gSugar: 9gVitamin A: 296IUVitamin C: 0.1mgCalcium: 42mgIron: 2mg
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