Chocolate cremeux is a classic French pastry cream made with chocolate and crème anglaise, used as a smooth filling for tarts, cakes, entremets, and elegant desserts.
What is chocolate cremeux?
Chocolate cremeux is a classic French pastry cream made by emulsifying chocolate with a custard base (crème anglaise).
As a French baker, I use cremeux when I want a silky, spoonable chocolate filling that’s richer than ganache but more structured than mousse.
It’s widely used in French pastries for tarts, layer cakes, éclairs, entremets, and dessert inserts, where a smooth texture and clean slices matter.
Why use chocolate cremeux instead of ganache or mousse?
Chocolate cremeux has a smoother, silkier texture than chocolate ganache and is more stable than chocolate mousse.
Made with a crème anglaise base, it creates a refined chocolate cream that slices cleanly and stays perfectly smooth.
What desserts is chocolate cremeux used for?
Chocolate cremeux is commonly used as a filling for layer cakes, tarts, éclairs, and choux pastry.
It also works perfectly as an insert in entremets, Yule logs, and plated desserts where a smooth, elegant chocolate layer is needed.
Ingredients you need
- Heavy cream: Use full-fat cream with 30–35% fat for a rich, silky chocolate cremeux.
- Chocolate: Dark baking chocolate (62–70% cocoa) for a deep chocolate flavor, or 52% cocoa for a milder taste.
- Egg yolks: Use room-temperature yolks only to create a smooth, creamy texture.
- Sugar: Granulated white sugar or brown sugar, depending on your preference.
- Whole milk: Full-fat milk gives the best texture, but semi-skimmed milk works as well.
Best chocolate for a smooth cremeux
For the best texture and flavor, use high-quality dark couverture chocolate with 64–70% cocoa.
This type of chocolate melts smoothly and creates a rich, silky cremeux. Avoid chocolate chips, which contain stabilizers and can affect the final texture.
How to make chocolate cremeux
Melt the chocolate in a heatproof bowl using a double boiler or the microwave until smooth.
Heat the milk and cream in a saucepan until just simmering.
Whisk the egg yolks and sugar until smooth, then pour in the hot milk mixture while whisking.
Cook gently over low heat until the custard thickens and coats the back of a spoon.
Pour the hot custard over the chocolate and mix well to create a smooth emulsion.
Blend with an immersion blender until silky, then cover in contact and chill for 4–6 hours (or overnight) before using.
How to use it
- Plated desserts: Serve it in glasses or plates for an elegant finish.
- Layer cakes: Use it as a smooth filling between cake layers.
- Tarts: Spread it as a rich chocolate base inside baked tart shells.
- Choux pastry: Pipe it into éclairs, cream puffs, or profiteroles.
- Entremets & Yule logs: Perfect as a soft, clean-cut chocolate insert.
Best tips for this recipe
- Use quality chocolate for a smooth texture and balanced flavor.
- Cook the custard gently and avoid boiling to prevent curdling.
- Blend the mixture for a perfectly silky finish.
- Cover in contact while chilling to avoid a skin forming.
Storage & freezing
- Freezer: Chocolate cremeux freezes well for up to 2–3 months. Thaw overnight in the fridge before using.
- Refrigerator: Store in an airtight container for up to 3–4 days.
Recipe variations
- Salted: Add a pinch of flaky salt to enhance the chocolate taste.
- Milk chocolate: Use milk chocolate for a sweeter, softer cremeux.
- White chocolate: Replace dark chocolate with white for a milder version.
- Coffee: Infuse the milk with coffee for a mocha flavor.
I also use this chocolate cremeux as a filling in my chocolate cremeux cake.
Recipe Questions
What’s the difference between chocolate cremeux and chocolate ganache?
Chocolate cremeux is made with a custard base, which gives it a softer, creamier texture than ganache. It’s ideal for refined fillings and inserts.
Can I make chocolate cremeux ahead of time?
Yes. Chocolate cremeux can be prepared 1 to 2 days in advance and stored in the fridge until ready to use.
Can chocolate cremeux be frozen?
Yes. It freezes well for up to 2 months. Thaw overnight in the fridge and mix gently before using.
Why is my chocolate cremeux too thin?
This usually means it wasn’t cooked enough or hasn’t chilled long enough. It thickens as it sets in the fridge.
Is chocolate cremeux used for piping?
Yes, once fully chilled, it can be piped for tarts, cake fillings, and dessert inserts.
More French chocolate fillings & creams
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Chocolate Crémeux (French Chocolate Cream Filling)
- Total Time: 15 minutes
- Yield: 8 portions
Description
Recipe for chocolate crémeux to fill tarts, cakes, choux pastry, or to use as an insert in Yule logs and entremets.
Yields enough for one 10-inch (25 cm) tart or one 10-inch (25 cm) Yule log insert.
Ingredients
- 125 g (4.4 oz) dark baking chocolate: 64–70% cocoa
- 4 egg yolks: at room temperature
- 45 g (1.6 oz) granulated sugar
- 160 ml (⅔ cup) heavy cream: 30–35% fat
- 160 ml (⅔ cup) whole milk: or semi-skimmed
Instructions
- Break the chocolate into small pieces or finely chop it and place it in a heat-resistant bowl. Melt gently over a double boiler until smooth.
- In a saucepan, combine the milk and heavy cream and heat over medium heat until just simmering.
- In a separate bowl, whisk the egg yolks and sugar until smooth and homogeneous.
- Pour the hot milk and cream over the egg yolks while whisking to combine.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. The temperature should reach 183–185°F (84–85°C).
- Pour the hot custard over the melted chocolate and whisk vigorously to create a smooth emulsion.
- Blend with an immersion blender until perfectly smooth.
- Cover the surface directly with plastic wrap.
- Chill overnight if using as a cake or tart filling.
- For Yule log or entremet inserts, use immediately while still warm to fill molds, then freeze for at least 4 hours.
Notes
Storage: Store chocolate crémeux in an airtight container in the refrigerator for up to 3–4 days. Frozen inserts keep well for up to 2 months.
Tips:
- Use high-quality couverture chocolate for the best texture.
- Do not overheat the custard or it may curdle.
- Always blend to achieve a perfectly smooth finish.
- Cover in contact to prevent a skin from forming.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: filling, cream
- Cuisine: French
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