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.
I folded this into freshly whipped cream and let it set and it was one of the best things I’ve ever eaten
The cremeux itself tastes like those vanilla snack packs which I’m in love with
amazing!
What stage did you fold in the whipped cream? Did you chill the cremeaux and whip it per the instructions and THEN fold in the whipped cream? Or did you fold in the whipped cream before chilling?
There is no whipped cream folded into the recipe
hi matt could we make this eggless & with agar agar instead of gelatine ?
I’m afraid not
Hi Matt
thank you for the recipe
was wondering if i could add Pistachio Cream during the whipping stage to make a pistachio flavour or even pure pistachio paste??
I haven’t tested that but worth a go!
Can this be whipped and used instead of Creme Mousseline in a Strawberry Fraisier cake?
I would use vanilla cremeux instead
Can I use this recipe with milk chocolate or dark chocolate?
I have a recipe for dark chocolate cremeux on the site 🙂 Haven’t tested it with milk yet!
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!!
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