Chocolate Crémeux | Chef-Development

Chocolate Crémeux! What the hell is it? Well when you start to venture into the world of fancy French pastries and desserts, one thing you may notice is; the French have a lot of fancy names to their food that you might find intimidating.

"Crémeux" is simply just a French word that means "Creamy", so our fancy 'chocolate cremeux' turns out just to be "chocolate cream” or “creamy chocolate”. Not so intimidating now is it?

Chocolate Crémeux | Chef-Development
Find the full recipe here: www.chef-development.com/chocolate-cremeux

WATCH THE LATEST VIDEO | FRENCH BAGUETTES AT HOME:    • How To Make French Baguettes At Home  

Chocolate crémeux is a smooth, dense pastry cream. You could compare it to a velvet-like creamy custard with a rich, deep and intense chocolate flavour. Firm enough to hold its shape in a tart when sliced or to be used as a filling for macarons and layered desserts. With its melt in the mouth texture, as soon as you take a bite, It is even perfect just served on it’s own, in a glass.

It is delicate in texture, powerful in flavour, endlessly adaptable and can be applied to so many different desserts you’ll wonder how you haven’t made it before.

Making the chocolate crémeux couldn’t be easier. What you need are your basic ingredients to make a simple creme anglaise, egg yolks, sugar, milk and cream, and a chocolate of your choice. We prefer to use 70% Callebaut Dark Chocolate pistols (fancy chocolate chips), for a rich and more pronounced chocolate flavour, but feel free to use any good quality chocolate you like.
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