White chocolate crémeux

If you’re looking for a way to add the creamy, milky taste of white chocolate to your patisserie – but a ganache would be a bit too dense and the texture of a white chocolate mousse wouldn’t be rich enough – then this white chocolate crémeux (or chocolate cream) recipe is just perfect. It yields a smooth, dense cream like a very velvety custard, yet with a creamy and caramelly white chocolate taste – firm enough for layered desserts and patisserie or to be piped on top. For the perfect end result, it’s best to use Finest Belgian Chocolate with standard fluidity - check the packaging for the 💧💧💧 symbol.