Milk chocolate crémeux

This milk chocolate crémeux recipe is great for patisserie inserts or fillings. The end result won't be as dense as a ganache, and has a richer, creamier texture than a chocolate mousse. Taste-wise, milk chocolate crémeux or chocolate cream is like a creamy custard with a lovely creamy and caramelly taste. It’s ideal for building your desserts or pastries in layers – it holds its shape perfectly – or to be piped on top. Our chefs prefer using Finest Belgian Milk Chocolate with a powerful cocoa or caramelly taste. If you're looking for more adventurous, aromatic flavour notes, you may want to consider one of the Single Origin milk chocolates. We recommend using the standard fluidity to obtain a great crémeux texture. Just look for the 💧💧💧 symbol on the packaging.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Milk chocolate crémeux

ingredients preparation
  • 45g
    glucose syrup DE 40
Heat up in a microwave.
  • 77g
    egg yolks

Add to the glucose syrup and emulsify.

  • 198g
    whole milk
  • 310g
    35% cream

Boil together, temper the egg yolk mixture with it and heat back up to 82°C while stirring.

  • 337g
  • 33g
    gelatin mass

Pour previous mixture onto the chocolate and gelatine mass, and emulsify. Pour into moulds and freeze.

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