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Basic Crémeux
- Makes about
2 cups
- Difficulty
Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
An extremely useful cream, as you can flavor it as you wish.
Ingredients
2 sheets 4 g 6 ½ <
Method
Soften the gelatin sheets in cold water. Whisk the egg yolks with the sugar until thick and pale. Pour the mixture into a saucepan and stir in the cream. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon. It should thicken slightly and the temperature should be between 180°F and 183°F (82°C–84°C). Remove the saucepan fro
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