White Chocolate Crémeux

White Chocolate Crémeux


DifficultyIntermediate

This is the best white chocolate crémeux recipe!

If you’ve not made cremeux before, I’d describe it as somewhere in between a cream and a custard. It’s thicker than a cream, but not as dense as a custard! It’s much softer and creamier than cream, and is perfect for piping as a decoration or between cake layers.

As white chocolate behaves differently to dark chocolate I’ve used gelatin in this recipe to stabilise it. It’s still a little softer than my Dark Chocolate Cremeux recipe but perfectly pipeable and beautifully smooth and creamy.

Watch the video and follow the step-by-step recipe to see how to make this white chocolate crémeux.


 


 

Ingredients


 250 g Whole Milk
 250 g Double Cream / Heavy Cream
 4 g Powdered Gelatin (platinum) + 24g Cold Water
 100 g Yolks
 45 g Sugar
 360 g White Chocolate
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Method


1

In a saucepan over a medium heat, heat the milk and cream until steamy.

2

Meanwhile, bloom the gelatin and water.

3

In a separate bowl, whisk the yolks and sugar together for 1 minute, then slowly pour the hot cream over the top.

4

Add the combined mixture back into the pan and cook to 80-85C.

5

Once it’s reached temperature, pour it through a sieve, on top of the white chocolate and bloomed gelatin.

6

Whisk until smooth (or using a hand blender is better)

7

Cover the surface of your cream with cling film and chill it overnight (or for at least 6 hours)

8

When ready to use/serve, whisk by hand to medium peaks.

 

Ingredients

 250 g Whole Milk
 250 g Double Cream / Heavy Cream
 4 g Powdered Gelatin (platinum) + 24g Cold Water
 100 g Yolks
 45 g Sugar
 360 g White Chocolate
Shop the equipment

Directions

1

In a saucepan over a medium heat, heat the milk and cream until steamy.

2

Meanwhile, bloom the gelatin and water.

3

In a separate bowl, whisk the yolks and sugar together for 1 minute, then slowly pour the hot cream over the top.

4

Add the combined mixture back into the pan and cook to 80-85C.

5

Once it’s reached temperature, pour it through a sieve, on top of the white chocolate and bloomed gelatin.

6

Whisk until smooth (or using a hand blender is better)

7

Cover the surface of your cream with cling film and chill it overnight (or for at least 6 hours)

8

When ready to use/serve, whisk by hand to medium peaks.

White Chocolate Crémeux