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 (2/3 cup) heavy cream: 30–35% fat
- 160 ml (2/3 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