4 different ways of piping the white chocolate cremeux on a plate

White Chocolate Cremeux

A rich, silky smooth cremeux packed full of white chocolate and whipped to an irresistible texture that is perfect for piping.

Ingredients

  • 250 g whole milk
  • 250 g double cream
  • 4 large egg yolks
  • 300g white chocolate, chopped
  • 2 sheets of gelatin
  • 50g golden caster sugar
  • 1tsp vanilla extract

Share Recipe

Method

  1. Fill a small bowl with water and add in the gelatin sheets so they are fully submerged. Set aside to bloom. 
  2. Place the milk, cream and vanilla into a saucepan and heat on medium until gently simmering.
  3. In a bowl, whisk together the egg yolks and sugar until light and pale. Slowing add the simmering liquid, whisking constantly.
  4. Pour the mixture back into the saucepan and heat on low until it reaching 82C, stirring constantly (if you don’t have a thermometer, until its thick enough to coat the back of a spoon).
  5. Once it reaches temperature, remove from the heat, squeeze the water out of the bloomed gelatin and stir through the heated liquid until dissolved.  
  6. Place the chocolate into a bowl and strain over the liquid. Allow to stand for 2 minutes before stirring to combine the ingredients fully.
  7. Cover with cling film, ensuring it is making contact with the cremeux to ensure a skin does not form and allow to come to room temperature before putting in the fridge for a minimum of 6 hours.
  8. Once set, whisk the Cremeux until it reaches soft/medium peaks and serve/use.