Chocolate Crémeux - This is NOT for Children (Made with 70.5% Dark Chocolate)
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- Опубліковано 13 вер 2021
- Making Chocolate Crémeux from start to finish. This amazing way to enjoy chocolate leaves your mouth wanting more due to its smooth and luscious finish. Enjoy it with the deep intense flavour of 70.5 percent dark chocolate. Use this to top brownies, fill your cupcakes or muffins and fill your macarons, the choice is up to you!
#callebaut
#chocolate
#cremeux
Recipe Breakdown
300g Double Cream
400g Full Fat Milk
144g Egg Yolks
72g Caster Sugar
288g 70.5% Callebaut Dark Chocolate
2g or Pinch Sea Salt
*** Bring the custard to 82 degrees Celcius
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Music Credit
Reverie by Scott Buckley / scottbuckley
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
Free Download / Stream: bit.ly/scott-buckley-reverie
Music promoted by Audio Library • Reverie - Scott Buckle...
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Spread on cakes, fill cupcakes, add to ice cream. Meanwhile I'm sitting here with the pan a spoon and a devilish grin!🧙
Looks incredible. That texture!
The texture was indeed incredible and smooth. This was gone super fast. Had it every night for dessert, sometimes for breakfast with some Brioche. Great stuff to wake up to.
The texture was indeed incredible and smooth. This was gone super fast. Had it every night for dessert, sometimes for breakfast with some Brioche. Great stuff to wake up to.
NICEE RECIPE WITH 😋👌😍INCREDIBLY FANTASTIC CONNOISSEUR ABOUT IT .
This looks amazing!!! Is there such a thing as white chocolate cremeux? Would quantities be the same?
Yes, there is such a thing as White Chocolate Cremeux. Either add more White Chocolate or Less of Custard so that the cremeux can set properly to your desired consistency.
Made this last night using Theo's Pure Dark chocolate (70%) - just a 1/2 batch. FANTASTIC - texture, taste and mouthfeel. While I can't use it in any baked goods (new oven has no power yet 🙁), I am thinking it would be a great base for a decadent hot chocolate or to add to coffee - sharing some in "sample cups" with family and will enjoy as a special treat during the week. I have some Valrhona dark chocolate - maybe for the next time.
That is actually a great idea with the adding it to hot chocolate!!!. You could also enjoy it with some Bailey's perhaps .Valrhona works as well. I think you will really enjoy it too!!!. One of my favourites is Dulcey (if like a cross between white/ milk and slightly caramelised) from Valrhona and make it into a cremeux.
@@AveryRaassen What a great idea - I may have to pick up a bottle of Bailey’s 👍😜. I’ll look for the Valrhona Dulcey - thanks for the recommendation. ❤️
Thanks for your videos.can use it for tart?or fill the cake?😊
Absolutely. I encourage it. You can even pipe with it on to your cakes with Piping nozzles.
Could we add plain yogurt to it 😋🤔not sour one
Hi can I spread this on top of my sponge cake or brownies?
Absolutely. It will be lovely and even richer. I would suggest with going with a lower chocolate percentage otherwise with the Brownie it will be overpowering.
Any changes for the recipe if I use dark Callebaut 80% instead?
No change in the recipe. I would probably add in 50g of honey to give the cremeaux some flexibility and to combat the intense dark chocolate flavour, rather than add in more sugar. I hope this helps.
@@AveryRaassenthank you. I shall try that
Can i use normal cream instead of double cream?
Normal as in Whipping Or Single? You could even use milk. This all depends on the looseness and mouth feel you are looking for.
Do you have to increase the amount of chocolate when using a 50% instead of 70%? Does the amount of cocoa butter in the chocolate play a role in the thickness of the end product?
You can still use a 50 percent chocolate with this recipe. When going further down to white, I would either add in some gelatine or reduce the custard.
The only change I would make with 50% chocolate is reduce the amount of sugar. Unless you just have a massive sweet tooth. But, in my experience, 50% chocolate will already be somewhat sweet, so you can pretty much half the amount of sugar from this recipe and you will be good.
This is so fucking good ,👍👍