Cookie Recipes

Chocolate Cremeux Homemade Recipe

Chocolate Cremeux Homemade Recipe

Chocolate Cremeux Homemade Recipe – that will become your go-to every time you need a creamy chocolate Cremeux.
Back in the day when we were pastry chefs, we would make a fresh batch of chocolate Cremeux daily. We used it mainly to fill doughnuts with us or to sandwich cookies together.
Knowing how to make chocolate Cremeux is a must for anyone who likes making desserts or is training to be a pastry chef.

What Is The Difference Between Cremeux And Mousse?

Believe it or not, Cremeux actually means “creamy” in French.  Mousse is a light foam, often incorporated with whipped cream. Chocolate Cremeux has more body to it, and it’s also a lot smoother than chocolate mousse. The mousse has a lot of air in it, so that is what chocolate Cremeux lacks, the airy structure. They are both used for different reasons, the chocolate mousse is often used as a dessert, the main dessert type, whilst the chocolate Cremeux is used to accompany dessert, for example, filling doughnuts.

What Is The Difference Between Cremeux And Ganache?

Chocolate Cremeux is a lot richer and smoother than ganache. The ganache is typically quite hard once it cools, especially if left in the fridge, and is typically used to fill/cover cakes, ice cupcakes, topping for baked bars like brownies, make truffles, etc.
Our favorite thing to do with ganache has to be chocolate truffles. The easiest ever chocolate truffles are made using solid chocolate ganache. You just roll balls out of the ganache, then you can roll them in extra stuff, like coconut flakes, extra chocolate flakes, tip them into white chocolate or biscoff…Just super easy and delicious.

What Do You Use Cremeux For?

There are many, many things that chocolate Cremeux can be used for. Filling cakes, doughnuts, cookies, decorating cakes. You can also quenelle onto your cakes and dessert for an elegant chocolatey touch. Or just eat it by the spoon? The options are endless.

Chocolate Cremeux Recipe:

What is Cremeux made of? – Let’s find out!
You will need:

1. Milk
2. Double Cream
3. Egg Yolks
4. Sugar
5. Chocolate Chips

We noticed that a lot of people use corn starch when they make their chocolate Cremeux, which we don’t think is necessary. the egg yolks and the fat in the chocolate and cream are what will make the Cremeux thicken. (you can see a quick video of the recipe here)

  • In a deep bowl, add the chocolate chips.
  • Using a deep pot, add the double cream and milk and bring it to a simmer, then take it off the heat.
  • Meanwhile, whisk together the egg yolks and sugar. (use an egg separator to make it easier to separate the yolks and whites)
  • Slowly pour the hot milk/cream mixture into the egg bowl whisking constantly.
  • Pour the whisked eggs with milk and cream back into the pot, and cook on low heat whisking constantly, until it thickens slightly.
  • Once you notice it’s thicking up, pour the thick-ish mixture onto your chocolate bowl using a sieve to catch all the lumps.
  • Mix well, then let the chocolate cremeux cool completely.

Chocolate Cremeux Homemade Recipe

Anyway!
We hope you like this  Chocolate Cremeux Homemade Recipe –  Any thoughts or things you have tried that work better, feel free to drop us a comment below. We are here to learn, just like you. Also, feel free to check out our socials:
Facebook, Pinterest, Instagram
Have a great day!

Chocolate Cremeux Homemade Recipe

Chocolate Cremeux Homemade Recipe

SmoothiesNcookies
Chocolate Cremeux Homemade Recipe - that will become your go-to every time you need a creamy chocolate Cremeux. It's perfect for any dessert.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine French
Servings 25
Calories 98 kcal

Ingredients
  

  • For The Chocolate Cremeux:
  • 200 ml of Double Cream
  • 200 ml of Whole Milk
  • 4 Egg Yolks
  • 4 tbsp/40g of granulated Sugar
  • 1 cup/170g of Dark Chocolate Chips

Instructions
 

  • In a deep bowl, add the chocolate chips.
  • Using a deep pot, add the double cream and milk and bring it to a simmer, then take it off the heat.
  • Meanwhile, whisk together the egg yolks and sugar.
  • Slowly pour the hot milk/cream mixture to the egg bowl whisking constantly.
  • Pour the whisked eggs with milk and cream back into the pot, and cook on low heat whisking constantly, until it thickens slightly.
  • Once you notice it's thicking up, pour the thick-ish mixture onto your chocolate bowl using a sieve to catch all the lumps.
  • Mix well, then let the chocolate cremeux cool completely.
  • Enjoy!

Notes

Store the Cremeux covered in a container in the fridge, and consume within 3 days.

Nutrition

Serving: 1tbspSugar: 3.3gCalories: 98kcalFat: 4.4gProtein: 0.3gCarbohydrates: 8.8g
Keyword chocolate cremeux, chocolate dessert, chocolate work, gluten free baking, gluten-free, pastry chef
Tried this recipe?Let us know how it was!

You Might Also Like

No Comments

Leave a Reply

Recipe Rating