White chocolate crémeux

How to make the perfect chocolate crémeux? Dark chocolate crémeux or chocolate cream is a smooth, dense pastry creamy. You could compare it to a velvet-like creamy custard with a rich and intense chocolate taste – firm enough to hold its shape in a layered dessert or to be piped on top. For the perfect taste and texture, we recommend using Finest Belgian Chocolate with a higher cocoa percentage or pronounced flavour. Consider using one of the Single Origin chocolates if you're looking for more aromatic cocoa flavour notes. And as always for pastry recipes, we recommend using the standard fluidity, indicated with 💧💧💧 on the packaging.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

White chocolate crémeux

ingredients preparation
  • 74g
    glucose syrup DE 40
Heat up in a microwave.
  • 66g
    egg yolks
Add to the glucose syrup and emulsify.
  • 370g
    35% cream
  • 162g
    whole milk

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

  • 288g
  • 40g
    gelatin mass

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

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