Dark lactose free chocolate crémeux

How to make the perfect chocolate crémeux? Dark chocolate crémeux or chocolate cream is a smooth, dense pastry creamy. You could compare it to a velvet-like creamy custard with a rich and intense chocolate taste – firm enough to hold its shape in a layered dessert or to be piped on top. For the perfect taste and texture, we recommend using Finest Belgian Chocolate with a higher cocoa percentage or pronounced flavour. Consider using one of the Single Origin chocolates if you're looking for more aromatic cocoa flavour notes. And as always for pastry recipes, we recommend using the standard fluidity, indicated with 3drops on the packaging.

Level:

390 g

36% cream lactose free
195 g

3,5% lactose free milk
52 g

glucose
71 g

egg yolks
300 g

Callebaut Dark Chocolate - 811 - 5kg Block

Boil the lactose free cream with the lactose free milk. Temper the egg yolk together with the glucose and whip it. Pour both into a cooking potand heat back up to 82°C while stirring. Pour previous mixture onto the chocolate and emulsify. Pour into moulds and freeze.