White chocolate crémeux

If you’re looking for a way to add the creamy, milky taste of white chocolate to your patisserie – but a ganache would be a bit too dense and the texture of a white chocolate mousse wouldn’t be rich enough – then this white chocolate crémeux (or chocolate cream) recipe is just perfect. It yields a smooth, dense cream like a very velvety custard, yet with a creamy and caramelly white chocolate taste – firm enough for layered desserts and patisserie or to be piped on top. For the perfect end result, it’s best to use Finest Belgian Chocolate with standard fluidity - check the packaging for the 💧💧💧 symbol.
Level:
Easy

White chocolate crémeux

Ingredients: White chocolate crémeux

  • 69 g
    glucose syrup DE 40

Preparation: White chocolate crémeux

Heat up in a microwave.

Ingredients: White chocolate crémeux

  • 65 g
    egg yolks

Preparation: White chocolate crémeux

Add to the glucose syrup and emulsify.

Ingredients: White chocolate crémeux

  • 352 g
    35% cream
  • 154 g
    Whole milk

Preparation: White chocolate crémeux

Boil together, temper the egg yolk mixture with it and heat back up to 82°C while stirring.

Ingredients: White chocolate crémeux

Preparation: White chocolate crémeux

Pour previous mixture onto the chocolate and gelatine mass, and emulsify. Pour into moulds and freeze.