Chocolate Crémeux Recipe | Rich French Pastry Cream
Chocolate crémeux
Chocolate crémeux
Ingredients
- 100ml of full-fat milk
- 200ml of double cream
- 4 egg yolks (the whites can be frozen for another recipe)
- 50g of golden caster sugar
- half a tablespoon of cornflour
- 200g dark chocolate, finely chopped (around 70% cocoa solids)
- flaky sea salt, to serve
Instructions
Step 1
Start by pouring your milk and cream into a small saucepan, then set it over low to medium heat. Let it warm gradually, watching closely — you're aiming for tiny bubbles to form around the edges, which should take about 5 to 7 minutes. Don’t let it boil; you want it just beneath that point, where steam rises gently and the surface shimmers slightly. While the cream mixture heats, grab a medium bowl and add your egg yolks, sugar, and cornflour. Whisk them together for about a minute or two, until the mixture lightens in color and thickens enough to leave a trail when you lift the whisk. This helps ensure your crémeux will have that silky, rich texture we’re after.
Step 2
**Step 2:** Set a heavy-bottomed saucepan over low heat and pour in your warmed cream mixture. You’ll want to stir continuously with a silicone spatula, making sure to sweep the bottom and corners of the pan — this prevents scorching and helps the mixture thicken evenly. After about 8–10 minutes, it should thicken just enough to coat the back of your spatula; you’ll notice it leave a clear trail when you run your finger through it. *Don’t let it bubble up to a boil*, or it might curdle. Once it’s ready, remove the pan from the heat and add your chopped chocolate all at once. Stir gently but firmly until the chocolate melts into the custard and everything becomes silky and well combined.
Step 3
Cover the chocolate mixture tightly with plastic wrap, making sure it's completely sealed, then slip it into your refrigerator. Let it set for at least 4 hours, but overnight is even better—that's when it transforms into that luxurious, spoon-standing texture you're after. When you're ready to serve, run a large spoon under really hot water for about 10 seconds, wipe it dry with a clean towel, and gently scoop the crémeux into individual bowls or slide it onto plates. Sprinkle just a pinch of those flaky sea salt crystals on top—that little salty kiss against the rich chocolate is what makes this dessert sing.
Nutrition Information
My Tip
When melting the chocolate into the warm custard base, make sure your chopped chocolate is evenly distributed — this prevents clumps and ensures silky-smooth crémeux throughout.
Leftovers
Store your chocolate crémeux in a small airtight container in the fridge for up to 3 days. To reheat, let it sit at room temperature for 15 minutes, then gently warm in a bowl over simmering water until silky and pourable.
Make It Your Own
Swap dark chocolate for white chocolate and add 1 tsp vanilla extract for a creamy, sweet twist that balances the richness with a subtle floral note.