
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
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Method
- Fill a small bowl with water and add in the gelatin sheets so they are fully submerged. Set aside to bloom.Â
- Place the milk, cream and vanilla into a saucepan and heat on medium until gently simmering.
- In a bowl, whisk together the egg yolks and sugar until light and pale. Slowing add the simmering liquid, whisking constantly.
- 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).
- Once it reaches temperature, remove from the heat, squeeze the water out of the bloomed gelatin and stir through the heated liquid until dissolved. Â
- Place the chocolate into a bowl and strain over the liquid. Allow to stand for 2 minutes before stirring to combine the ingredients fully.
- 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.
- Once set, whisk the Cremeux until it reaches soft/medium peaks and serve/use.