Dark Chocolate Crémeux
Recipe courtesy of Frances Wright, Pastry Chef, Forest Lake Club (Columbia, S.C.)
Ingredients
- whole milk - 5 cups
- heavy whipping cream - 5 cups
- sugar - 3 cups
- egg yolks - 6 ea.
- dark chocolate - 1,250 gms.
Instructions
- Melt chocolate over a double boiler.
- In a separate pot, whisk together sugar, milk and cream over low heat. When warm, remove from heat, add egg yolks and whisk.
- Pour egg/milk mixture through strainer, return to pot. Add Melted chocolate and cook on medium heat until 180°F.
- While warm, use blender.
- Remove from heat, pour mixture in hotel pan and wrap with plastic to prevent film.
- Refrigerate until set. While firm, it can be piped into molds of your choice.
