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Welcome to the video on making chocolate crémeux.
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The ingredient list is in the description.
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The chocolate used is from Callebaut, 70.5% dark chocolate, 288 grams.
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Pour 300 grams of double cream into a medium pot.
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Add 400 grams of full fat milk to the pot.
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Add 2 grams of sea salt to the mixture.
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Turn on the heat to medium-high and bring the mixture to a boil.
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While waiting for the cream and milk to boil, measure out 144 grams of egg yolks and whisk until smooth.
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Add 72 grams of caster sugar to the egg yolks and mix well until combined.
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Once the cream and milk mixture has boiled, remove it from the heat.
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Pour about one third of the hot cream and milk mixture into the bowl with the egg yolks and sugar to temper the yolks, whisking constantly.
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Pour in more of the cream mixture gradually, continuing to whisk.
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Return the entire mixture back to the pot with the remaining cream and milk.
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Turn down the heat to avoid boiling and stir continuously to make a custard.
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Bring the custard to 82 degrees Celsius, then remove from heat.
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Place the chocolate in a large bowl with a sieve on top to ensure smoothness.
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Pour the prepared custard over the chocolate and let it sit for about 30 seconds to melt the chocolate.
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Start whisking to combine the chocolate and custard until smooth, then switch to a rubber spatula to avoid bubbles.
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Scrape the bottom and sides of the bowl to ensure everything is mixed well.
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Check the consistency with a spoon; it should draw a line when done.
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Cover the mixture with cling film to prevent a skin from forming.
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Place the mixture in the fridge overnight to set.
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The next day, check the consistency of the chocolate crémeux; it should be set and smooth.
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Demonstrate the spread consistency and suggest various uses for the crémeux.
