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    Home / Cake basics / Frosting & filling

    Chocolate Cremeux

    Last update: Jun 17, 2024 Published: Dec 13, 2023 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·Leave a Review

    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!

    chocolate cremeux mixture on a bowl in a table

    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

    • Milk Chocolate Ganache
    • Whipped Chocolate Ganache
    • Chocolate mascarpone frosting pipped on a plate
      Chocolate Mascarpone Frosting
    • Cupcakes with whipped chocolate ganache
      Easy Chocolate Ganache
    chocolate cremeux piped on a desssert plate

    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

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    hand blender

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    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.

    bowl with ingredients to make a chocolate cremeux

    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.

    bowl with meleted choclate

    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.

    bol with egg yolks and sugar
    bowl with milk mixture

    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.

    saucepan with custard

    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.

    mixed custard and melted chocolate
    medium bowl with chocolate cremeux

    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.
    bowl with dark chocolate cremeux

    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.
    brownie topped with chocolate cremeux and fresh raspberries

    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

    • Triple Chocolate Log Cake
    • Chocolate Yule Log (Bûche de Noël)
    • Chocolate mousse with whipped cream recipe
      No-Bake Chocolate Pie
    • French Chocolate Mousse

    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!

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    Chocolate Cremeux


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    • Author: Fadela
    • Total Time: 15 minutes
    • Yield: 8 portions
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    Description

    Recipe for chocolate crémeux to fill your tarts, cakes, choux pastry, or for use in your Yule log and entremet inserts. (for a 10 inch/ 25 cm tart or a 10 inch / 25 cm Yule log insert)


    Ingredients

    • 125 g (4.4 oz) of dark baking chocolate with 64% - 70% cocoa content
    • 4 egg yolks - at room temperature
    • 45 g (1.6 oz) of granulated sugar
    • 160 ml (⅔ cup) of heavy cream - with 30-35% fat content
    • 160 ml (⅔ cup) of whole milk - or semi-skimmed

    Instructions

    1. Break the chocolate into pieces or finely chop it and place it in a heat-resistant bowl. Melt the chocolate in a double boiler until it's completely melted and smooth.
    2. In a saucepan, combine the milk and heavy cream, and heat them over medium heat until they begin to simmer.
    3. Meanwhile, whisk the egg yolks with the sugar using an electric mixer until you obtain a homogeneous mixture.
    4. Pour the milk and cream mixture over the egg yolks and whisk to incorporate.
    5. Transfer the mixture back into the saucepan and cook over medium heat until you achieve a creamy texture that coats the back of a spoon (check the temperature; it should reach 183°F - 185°F max 84-85°C).
    6. Pour the hot custard over the melted chocolate and vigorously whisk by hand to create an emulsion and achieve a homogeneous mixture.
    7. Use an immersion blender to completely smooth out the mixture.
    8. Cover the chocolate crémeux with plastic wrap directly on the surface and refrigerate overnight until it's completely cooled if you intend to use it as a filling for your cakes. If you're using it as an insert in a Yule log or entremet, use it immediately while it's still warm and liquid to fill your insert mold or pastry ring before placing it in the freezer for at least 4 hours.

    Equipment

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    hand blender

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    Kitchen Thermometer

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    Notes

    Storage: Up to 4 days in the fridge, covered with plastic wrap, and up to 3 months in the freezer.

    • Prep Time: 10 minutes
    • Cook Time: 5 minutes
    • Category: filling, cream
    • Cuisine: French

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