Antonio Bachour

Pan, Aceite y Chocolate

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Preparation info
  • Yields

    24

    Servings
    • Difficulty

      Easy

Appears in
Bachour: Recipes for the Professional Chef
Bachour

By Antonio Bachour

Published 2013

  • About

Ingredients

Caramel Chocolate Cremeux

  • 340 g heavy cream
  • 22 g glucose syrup
  • 172

Method

Caramel Chocolate Cremeux

Bring heavy cream and glucose to a boil in a small pot and set aside. Heat sugar slowly in a saucepan to an amber color. Deglaze with melted butter and whisk in hot cream until smooth. Pour over chocolate and whisk to emulsify. Refrigerate for about 12 hours until set and transfer to a pastry bag fitted with a #1 tip.

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