INGREDIENTS - CRÈME ANGLAISE
|500g||17.64 oz||Whole milk|
|500g||17.64 oz||Heavy cream 35%|
|200g||7.06 oz||Egg yolks|
INGREDIENTS - CRÉMEUX
|610g||21.52 oz||Crème Anglaise|
|5g||0.18 oz||Gelatin (if using milk)|
CHOCOLATE SELECTION (CHOOSE ONE)
|200g||7.05 oz||Dark Chocolate Growers Choice 71%|
|220g||7.76 oz||Dark Chocolate Ecuador 65%|
|235g||8.29 oz||Dark Chocolate Peru 62%|
|265g||9.35 oz||Dark Chocolate Growers Choice 58%|
|240g||8.47 oz||Dark Chocolate Ecuador 56%|
|350g||12.35 oz||Milk Chocolate Caramelized Ecudaor 40%|
|410g||14.46 oz||Milk Chocolate Peru 38%|
|400g||14.11 oz||Milk Chocolate Growers Choice 33%|
|520g||18.34 oz||White Chocolate Ecuador 31%|
METHOD - CRÈME ANGLAISE
In a saucepan, bring the milk and cream to a boil. In a mixing bowl, mix the egg yolks and sugar. Slowly mix a small portion of the hot milk and cream to the egg yolks and sugar. Cook this mixture, over a double boiler, until it reaches 180/181°F (82/83°C). Strain through a sieve and use immediately.
METHOD - CRÉMEUX
In a mixing bowl, melt the chocolate. Add the hot Crème Anglaise in several additions, using a spatula, until fully incorporated. With an immersion blender, making sure not to incorporate air, blend until a smooth texture is achieved.
Be sure to keep the temperature of the crémeux at or above 95°F (35°C).
Makes 28oz of crémeux
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