Essentials

CREAMY TEXTURES

P125 COEUR DE GUANAJA CHOCOLATE CRÉMEUX

Unit of measure

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Ingredients

  • 265 g
    • P125 Coeur de Guanaja 80%
  • 1000 g CRÈME ANGLAISE
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g

Tips

If you think the chocolate is too intense, you can increase the quantity of sugar in the custard to 120 g.

Recipe

CRÈME ANGLAISE : Make the previous Essential first:

Ingredients

  • 500 g Whipping cream
  • 100 g Sugar
  • 500 g Whole milk
  • 200 g Egg yolks
For g

Recipe

Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).

BAKING: Heat to 84°C (185°F). Strain and use immediately or quickly cool and use later.

Bring the cream to a boil. Combine the egg yolks and sugar.

Stir the two mixtures together and cook to 84/86° C (183/187° F) until it coats the back of a spoon.

Strain through a chinois and cool down quickly if not used straight away.

Emulsify the hot and strained custard with the melted P125 COEUR DE GUANAJA with a rubber spatula like for a ganache in order to get a smooth, shiny and elastic texture.

Perfect the emulsion with an immersion blender making sure not to incorporate any air bubbles and working at a temperature between 35 and 45° C (95/113° F).

This technique guarantees a creamy texture even after freezing and thawing.

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