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Pastry Chef
Confection Cremeux
Made with CONFECTION 80% DOMINICAN REPUBLIC
A wide range of chocolate intensities
3 stepsWith Confection 80%, adapt the cocoa intensity of your creations to suit the sensory balance you are looking for, while preserving the unique character of its origin.
Recipe Step by Step
Step01
CONFECTION 80% CRÉMEUX
CRÈME ANGLAISE
585g Whole milk
250g Whipping cream
100g Glucose DE60
165g Eggs
CONFECTION 80% CREMEUX
Crème Anglaise
Creme anglaise :
Bring the milk, cream, and DE60 glucose to a boil, then combine them with the egg yolks. Heat to 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
Cremeux :
Weigh out the amount of hot crème anglaise required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend vigorously as soon as possible until you have a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Step02
CONFECTION 80% CRÉMEUX (GELATIN RECIPE)
CRÈME ANGLAISE
585g Whole milk
250g Whipping cream
100g Glucose DE60
165g Eggs
CONFECTION 80% CRÉMEUX
1000g Crème anglaise
7g Powdered gelatin 220 Bloom
35g Water for the gelatin
Creme anglaise :
Bring the milk, cream, and DE60 glucose to a boil. Pour onto the eggs. Heat to 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
Cremeux :
Weigh out the amount of creme anglaise needed for the recipe, add the bloomed and heated gelatin.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend vigorously as soon as possible until you have a perfect emulsion. Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Step03
CONFECTION 80% CRÉMEUX (GELATIN RECIPE)
CREME ANGLAISE
560g Whole milk
240g Whipping cream
95g Glucose DE60
45g Sugar
160g Eggs
CONFECTION 80% CRÉMEUX
1000g Crème anglaise
7g Powdered gelatin 220 Bloom
35g Water for the gelatin
Creme anglaise :
Bring the milk, cream, sugar and DE60 glucose to a boil. Pour onto the eggs. Heat to 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
Cremeux :
Weigh out the amount of crème anglaise needed for the recipe, add the bloomed and heated gelatin.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend vigorously as soon as possible until you have a perfect emulsion. Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).