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Chocolate crémeux

Three bowls of chocolate crémeux sprinkled with flakes of sea salt

Chocolate crémeux

Name: Chocolate crémeux
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 100ml whole milk; 200ml double cream; 4 egg yolks (freeze the whites for another recipe); 50g golden caster sugar; ½ tbsp cornflour; 200g dark chocolate finely chopped (around 70% cocoa solids); sea salt flakes to serve

Barney Desmazery

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Serves 6

Easy

Prep: 30 mins

Cook: 10 mins

plus cooling and chilling

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Use this French pastry cream to decorate cakes, fill tarts or enjoy on its own with a dash of sea salt

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Ingredients

Nutrition

Units:

MetricUS

100ml whole milk
200ml double cream
4 egg yolks

(freeze the whites for another recipe)
50g golden caster sugar
½ tbsp cornflour
200g dark chocolate

finely chopped (around 70% cocoa solids)
sea salt flakes

to serve

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Nutrition: Per serving

kcal446
fat36g
saturates21g
carbs22g
sugars18g
fibre4g
protein6g
salt0.07g

Method

step 1

Pour the milk and cream into a small pan and cook over a low-medium heat until just simmering. Meanwhile, put the egg yolks, sugar and cornflour in a bowl and whisk for 1-2 mins until slightly paler and thickened a little. Gradually pour the hot cream mixture over the yolks, whisking all the time, then return everything to the pan.
step 2

Cook the mixture over a low heat, constantly stirring and scraping the bottom of the pan with a heatproof spatula, until it thickens lightly and coats the back of the spatula. Don’t let it boil. Tip in the chocolate and stir until melted. Pour into a heatproof shallow container and leave to cool to room temperature, stirring now and then so it cools evenly.
step 3

Cover the chilled crémeux and chill for at least 4 hrs or overnight until firmly set. To serve, dip a large spoon in hot water, wipe it dry, then scoop the crémeux into bowls or onto plates. Finish with a few sea salt flakes.

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