Name: Dark Chocolate Crémeux
Yield: Makes 750 g (1 lb 10 oz)
Cuisine: French
Ingredients: 250 g (9 oz) dark (bittersweet) chocolate (66% cocoa solids) finely chopped; 110 ml (4 fl oz/½ cup) milk; 250 ml (8½ fl oz/scant 1 cup) whipping (pouring) cream; ½ vanilla pod (bean) split lengthways; 90 g (3 oz) egg yolks (about 4-5 eggs); 45 g (1½ oz/¼ cup) caster (superfine) sugar; 25 g (1 oz) unsalted butter cubed

Preparation info

Makes
750 g

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This is similar to a ganache, but made with a Crème Anglaise. Its smooth silky texture is ideal for layers in entremets and piping in petits gâteaux.

Ingredients

250 g (9 oz) dark (bittersweet) chocolate (66% cocoa solids) finely chopped
110 ml

Method

Put the chocolate in a bowl. Put the milk and cream in a saucepan, add the vanilla pod (bean) and scraped seeds and bring to the boil. (1)
Whisk the egg yolks and sugar together until light in colour. (2)

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Ingredients

Method

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