Eggless Chocolate Crémeux (Royal Recipe Formula)
Eggless Chocolate Crémeux (Royal Recipe Formula)
Ingredients
- 200 g dark chocolate, finely chopped
- 300 g fresh cream
- 100 g milk
- 45 g sugar
- 10 g cornflour
- 25 g salted butter, cold, cubed
- 1 teaspoon vanilla extract
Instructions
- 1
Weigh out all ingredients and have them ready for immediate use.
⏱️ 5 min
- 2
In a saucepan, whisk together the milk, fresh cream, sugar, and cornflour until well combined.
⏱️ 2 min
- 3
Heat the mixture on medium heat, whisking continuously, until it thickens slightly. The desired consistency should be custard-like, not fully set, and it should coat the back of a wooden spatula.
⏱️ 8 min
- 4
Pour the hot, thickened mixture over the finely chopped dark chocolate in a heatproof bowl.
⏱️ 1 min
- 5
Let the mixture sit undisturbed for 30 to 60 seconds to allow the chocolate to begin melting. Then, mix until the chocolate is completely melted and fully incorporated into the cream mixture, creating a smooth ganache.
⏱️ 2 min
- 6
Add the cold, cubed salted butter and vanilla extract to the chocolate mixture.
⏱️ 1 min
- 7
Mix until the butter and vanilla are fully incorporated and the mixture is smooth.
⏱️ 1 min
- 8
Blend the crémeux using a hand blender (immersion blender) until it is perfectly smooth, glossy, and emulsified. This step is crucial for achieving the desired texture.
⏱️ 3 min
- 9
Transfer the crémeux to a clean container. Place cling wrap directly on the surface of the crémeux to prevent a skin from forming as it cools.
⏱️ 2 min
- 10
Refrigerate for a few hours until fully set, or for a minimum of 4 hours, or ideally overnight. The crémeux will become ultra-smooth, spoonable, glossy, and melt-in-mouth once set.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Eggless Chocolate Crémeux (Royal Recipe Formula)
- 200 g dark chocolate, finely chopped
- 300 g fresh cream
- 100 g milk
- 45 g sugar
- 10 g cornflour
- 25 g salted butter, cold, cubed
- 1 teaspoon vanilla extract
Instructions
- 1
Weigh out all ingredients and have them ready for immediate use.
⏱️ 5 min - 2
In a saucepan, whisk together the milk, fresh cream, sugar, and cornflour until well combined.
⏱️ 2 min - 3
Heat the mixture on medium heat, whisking continuously, until it thickens slightly. The desired consistency should be custard-like, not fully set, and it should coat the back of a wooden spatula.
⏱️ 8 min - 4
Pour the hot, thickened mixture over the finely chopped dark chocolate in a heatproof bowl.
⏱️ 1 min - 5
Let the mixture sit undisturbed for 30 to 60 seconds to allow the chocolate to begin melting. Then, mix until the chocolate is completely melted and fully incorporated into the cream mixture, creating a smooth ganache.
⏱️ 2 min - 6
Add the cold, cubed salted butter and vanilla extract to the chocolate mixture.
⏱️ 1 min - 7
Mix until the butter and vanilla are fully incorporated and the mixture is smooth.
⏱️ 1 min - 8
Blend the crémeux using a hand blender (immersion blender) until it is perfectly smooth, glossy, and emulsified. This step is crucial for achieving the desired texture.
⏱️ 3 min - 9
Transfer the crémeux to a clean container. Place cling wrap directly on the surface of the crémeux to prevent a skin from forming as it cools.
⏱️ 2 min - 10
Refrigerate for a few hours until fully set, or for a minimum of 4 hours, or ideally overnight. The crémeux will become ultra-smooth, spoonable, glossy, and melt-in-mouth once set.
⏱️ 240 min