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 (2/3 cup) of heavy cream - with 30-35% fat content
- 160 ml (2/3 cup) of whole milk - or semi-skimmed
Instructions
- 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.
- In a saucepan, combine the milk and heavy cream, and heat them over medium heat until they begin to simmer.
- Meanwhile, whisk the egg yolks with the sugar using an electric mixer until you obtain a homogeneous mixture.
- Pour the milk and cream mixture over the egg yolks and whisk to incorporate.
- 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).
- Pour the hot custard over the melted chocolate and vigorously whisk by hand to create an emulsion and achieve a homogeneous mixture.
- Use an immersion blender to completely smooth out the mixture.
- 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.
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