White Chocolate Crémeux
White Chocolate Crémeux
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
Method
In a saucepan over a medium heat, heat the milk and cream until steamy.
Meanwhile, bloom the gelatin and water.
In a separate bowl, whisk the yolks and sugar together for 1 minute, then slowly pour the hot cream over the top.
Add the combined mixture back into the pan and cook to 80-85C.
Once it’s reached temperature, pour it through a sieve, on top of the white chocolate and bloomed gelatin.
Whisk until smooth (or using a hand blender is better)
Cover the surface of your cream with cling film and chill it overnight (or for at least 6 hours)
When ready to use/serve, whisk by hand to medium peaks.
Ingredients
Directions
In a saucepan over a medium heat, heat the milk and cream until steamy.
Meanwhile, bloom the gelatin and water.
In a separate bowl, whisk the yolks and sugar together for 1 minute, then slowly pour the hot cream over the top.
Add the combined mixture back into the pan and cook to 80-85C.
Once it’s reached temperature, pour it through a sieve, on top of the white chocolate and bloomed gelatin.
Whisk until smooth (or using a hand blender is better)
Cover the surface of your cream with cling film and chill it overnight (or for at least 6 hours)
When ready to use/serve, whisk by hand to medium peaks.
Use for?
Hey! I’d use it to fill an entremet, or pipe it on top of a cake or tart! It’s pretty sweet so it’d go really well with something like a dark chocolate mousse!
Can we use this to set in pavoni silicone moulds?
yes if you freeze it 🙂
Dipping fruit!
Or just a spoon
Can it be frozen?
Yes for an entremet
For quenelle would you skip last whip?
I would whip it!
Pl lmk where I can get the gelatin u used in the recipe. I only use vegetarian or halal gelatin, please recommend a brand that is either.
Thank you!
Hey! I’m afraid I use 250 Bloom gelatin that is neither vegetarian of halal. I’ve not used either of these before so I can’t make you a good recommendation i’m afraid!
Can this be used to fill macarons?
yes but maybe a little too soft!
A white chocolate ganache would be better for macarons
Can we replace gelatine with agar agar
Hey! I’ve not tried this before but I don’t think it’ll work unfortunately. Feel free to give it a go though!
Anyway to make it egg free ?
I’m afraid not
Could you add fruit to this? Which would be better? A freeze dried powder or puree?
I’m afraid I haven’t tried!
Hello, thanks for the recipe. Can I use frozen egg yolks for this recipe? I have not added any sugar to the egg yolks, its just egg yolks in a freezer bag.
I’m afraid I’ve never tried it with that
do i have to whip it ?
Yes 🙂
Can’t wait to try, thanks for that amazing recipe!! What would be generally more stable as a tarte filling (have to transport a tarte via train over night): a white chocolate cremeux or a white chocolate namelaka?
Namelaka has gelatin so it would be more stable!
Just got your book, your cremeux is AMAZING, but I’ll take the namelaka, thank’s so much!
So glad!!
Do you think you could caramelize the white chocolate in this recipe to create a caramel like cremeux?
Oh yes that would be lovely to try!
can you substitute the whole milk with something else?
I haven’t tested it with any substitutes I’m afraid!
Hi Matt
Cant get Platinum Gelatin is Gold Gelatin Sheets ok to use??
Yes just need to scale it up just every so slightly to increase the amount of gelling… by 1.27x
Hi Matt!
If I wanted to do a coconut cremeux, what would be the ratios to replace? would replacing the whole milk with coconut milk work?
Thank you!
I haven’t tested that I’m afraid
I used this recipe and your dark chocolate cremeux to make a Costco tuxedo cake dupe. It was unreal! The cremeux recipes are sooo good!
So glad!!