Chocolate Cremeux, Pipeable

Chocolate cremeux

300g         cream

4sheets        gelatin soaked in ice water

450g         chocolate guanaja, melted

5g              salt

300g         whites

100g         sucrose

 

  1. Place cream in a small pot and bring to a simmer. Add the gelatin and stir until evenly dissolved.
  2. Pour the cream over the chocolate and add the salt. Stir until evenly combined. Set aside on teh counter and stirr occasionally until the chocolate drops to 70 degrees.
  3. When the chocolate has cooled, place the whites in the bowl of a kitchen aid. Whip on speed 4 until the whites reach medium peaks. Begin adding the sucrose, 50g at a time, waiting 1 minute between each addition. When all the sucrose has been added, continue whipping for 2 minutes.
  4. After 2 minutes fold the meringue into the chocolate in 3 additions. Transfer to a cambro for storage in the low boy. Chill for 4 hours or overnight.
  5. After the cremeux chills completely, transfer the cremeux to a bowl and beat with a rubber spatula until smooth. Transfer the cremeux to 200g piping bags for storage on the line.

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