Chocolate Cremeux

Unlock the secrets to creating the perfect chocolate crémeux with this simple, easy and foolproof recipe. Elevate all your desserts – from tart toppings to cake fillings like this chocolate cremeux cake, cream puff fillings, French pastries and more with its creamy and chocolatey perfection!

What is a "Crémeux au chocolat"?

Chocolate cremeux (crémeux au chocolat) is a delightful chocolate cream based preparation, renowned in French pastry for its smooth texture and intense chocolate flavor.

Crafted by melding melted dark chocolate with custard cream (creme anglaise), it creates a velvety and luscious texture that can be employed to enhance a variety of pastry desserts.

This dark chocolate crémeux recipe is frequently used in French pastries to fill tarts with a piping bag, fill layer cake, fill chocolate éclairs or choux pastry, and is also perfect as a chocolate insert in Yule logs and other entremets pastries.

Why you'll love this recipe

• Easy recipe: Simple ingredients + Super easy to make with all kinds of chocolate to semi-sweet chocolate, dark chocolate, milk chocolate or white chocolate.
• Rich Chocolate Flavor: Intense chocolate taste.
• Silky Texture: Velvety smooth texture provides a luxurious mouthfeel, making it a delightful treat.
• Versatility: It can be used in various desserts, from layered cakes to elegant tart fillings, choux pastry and more.

More chocolate fillings

Ingredient you need for this recipe

*You will find the quantities and complete instructions in the recipe card at the end of the page.

• Chocolate: You can use baking dark chocolate with 62% to 70% cocoa butter content or baking chocolate with 52% cocoa content based on your preference for chocolate intensity.
• Eggs: Only room temperature egg yolks are used to provide a creamy texture to the mixture.
• Sugar: Granulated white sugar preferably or a brown sugar.
• Whole Milk: Preferably whole milk for a creamier texture, but you can also substitute it with semi-skimmed milk.
• Heavy Cream: Full-fat cream with at least 30% to 35% fat content.

Materials Needed

hand blender

Buy Now →

Kitchen Thermometer

Buy Now →

Which chocolate use for the best results

For the richest and most intense flavor, it's recommended to use high-quality baking chocolate with a cocoa content ranging from 64% to 70%, also known as chocolate couverture, which can be found in the form of callets from brands like Valrhona or Callebaut.

A couverture chocolate, as opposed to chocolate chips typically used in cookies and other cakes, contains a higher cocoa content. This higher cocoa content will infuse your dessert with a rich and indulgent chocolate flavor.

How to make Dark Chocolate Cremeux Recipe

Step 1 Melt chocolate: Place the finely chopped chocolate in a heatproof medium bowl. Melt it either using a double boiler or in the microwave until it is completely melted.

Step 2 Heat the heavy cream and milk: Place in a medium saucepan at medium heat until it reaches a boil.

Step 3 Whisk the egg yolks and sugar: Place the egg yolks and granulated sugar in a large bowl and mix them with an electric mixer for about a minute until you obtain a smooth and glossy mixture.

Step 4 Combine the egg yolk mixture with the hot cream mixture: Pour the liquid mixture over the egg yolks and whisk by hand to incorporate them.

Step 5 Cook the custard (crème anglaise): Transfer the hot milk mixture back into the saucepan, and cook over low heat for a few minutes until you achieve a smooth custard texture that coats the back of a spoon.

Step 6 Mix custard with the chocolate: Pour in the hot custard over the melted chocolate and vigorously stir to create an emulsion and achieve a smooth and creamy chocolate mixture.

Step 7 Mix: Blend the chocolate crémeux with an immersion hand blender to smooth it out or pass it through a fine sieve, then cover it with plastic wrap directly on the surface and let it cool completely for 4-6 hours, or even overnight, in the refrigerator, or use it directly as an insert in your entremets and Yule logs.

How to use this Crémeux

• Cake Filling: Use it as a filling between the layers of a chocolate layer cake or a chocolate vanilla or chocolate raspberry cake.
• On your Tarts: As a tart base to fill your shortcrust or sweet pastry with fruits or pipe with raspberries, strawberries, or hazelnuts.
• Dessert in a Glass: Alternate layers of chocolate crémeux with layers of whipped cream and pieces of biscuit or cake to create a delightful dessert in a glass.
• Profiteroles: Use it to fill profiteroles, those small cream-filled puffs, for a chocolatey version.
• Eclair Glaze: Fill éclairs with chocolate crémeux for a decadent twist on this classic dessert.
• As an Insert in an Entremet: Using insert molds to create a chocolate entremet or a chocolate Yule log, as in my recipe for Triple Chocolate Yule Log.

Storage and Freezing

In the fridge: Store chocolate cremeux it in an airtight container in the refrigerator for up to 3-4 days.

In the freezer: You can freeze the chocolate crémeux in an airtight container; it keeps well for about 2-3 months.

Best tips for this recipe

• Quality Ingredients: Use high-quality chocolate with a cocoa content you enjoy for better flavor.
• Cooking to nappe: Stir constantly during cooking to prevent lumps and use a cooking digital thermometer that should read 183°F/ 84°Cuntil the texture is slightly thickened and leaves a layer on your wooden spoon.
• Blending the mixture: Blend the chocolate crémeux with an immersion blender to smooth its texture or pass it through a sieve to remove any remaining pieces of unmelted chocolate.
• Covering in contact: Cover the surface of the crémeux with plastic wrap directly to prevent the formation of a film as it cools.

Variations and Substitutions

• Milk chocolate cremeux: Replace the dark chocolate with the same amount of quality milk chocolate with a high cocoa percentage (or white chocolate), adjusting the amount of sugar as milk and white chocolate are generally sweeter.
• Mocha Crémeux: Infuse the milk with freshly ground coffee for a coffee-flavored chocolate crémeux.
• Caramel chocolate Cremeux: Add a caramel sauce mixed into the melted chocolate like my butter caramel sauce.
• Salted chocolate cremeux: add a pinch of salt like kosher salt (fleur de sel). 
• Nuts: Incorporate chopped nuts like hazelnuts, almonds, or pecans to add a crunchy texture.
• Fruits: Add fruit pieces like raspberries, cherries, or candied orange peel for a fruity flavor.

Frequently Asked Questions

Difference between chocolate cremeux and chocolate mousse?

Chocolate cremeux is crafted by blending melted chocolate with a creme anglaise base, yielding a rich and creamy texture, making it suitable for filling pastries and desserts. In contrast, chocolate mousse relies on folding whipped cream or whipped egg whites into melted chocolate, resulting in a lighter and airier texture

How do you thicken chocolate cremeux?

To achieve a thicker consistency in chocolate crémeux, you have several options: add a small amount of butter, opt for chocolate with a higher fat content, use more egg yolks, add corn starch or introduce a gelatin leaf previously rehydrated in cold water.

What's the difference between chocolate ganache and chocolate crémeux?

Ganache is typically denser, while chocolate crémeux has a creamier texture, almost akin to chocolate pastry cream, making it ideal for garnishing pastry desserts.

More chocolate desserts

Did you make this recipe?

Remember to drop a ⭐️ 5-star rating 🙏 and share your thoughts in the comments! Stay updated with more delicious recipes by following @sweetlycakes on Instagram. If you whip up this recipe, make sure to tag me – I'd love to see your creation!

Print