Dark Chocolate Crèmeux

 
 

Pastry & Bakery 


Known to be difficult to execute, Crémeux is a dense, decadent chocolate créme used in many pastry applications. Simplify the process by using Itaberco’s Pronto Crème Brûlée and your chocolate of choice.

Additional information

Difficulty

Basic

Category

Pastry & Bakery

Yield

About Six 4oz Servings

Description

1Scale or Measuring Cups
1One Quart Saucepan
1Small Whisk
1Small Bowl
64oz Serving Containers
GramsOuncesVolume
Itaberco Pronto Crème Brulee (PS-404)120g3.5oz2/3 cup
Heavy Cream600g17.75oz2 1/4 cups
Dark Chocolate, Chopped215g7.5oz1 cup

1

Weigh your chocolate in a small bowl and set aside.

2

Weigh your cream and Itaberco Pronto Crème Brulee (PS-404) in the saucepan. Whisk together well, and cook over medium high heat, whisking occasionally during cooking, until the mixture begins to simmer (about 180F).

3

Remove the mixture from the heat and pour it over the chocolate, whisking until the ingredients are incorporated.

4

Carefully portion the mixture evenly between the 6 serving containers.

5

Chill the portions immediately until set, about 2-3 hours.

6

Serve chilled, or store under refrigeration.

buon appetito!

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