Скачать с ютуб Recipe & tutorial: The creamiest Chocolate Cremeux that works EVERY TIME в хорошем качестве

Recipe & tutorial: The creamiest Chocolate Cremeux that works EVERY TIME

This Chocolate Cremeux is one of my very favorite recipes! It taste amazing, it always turns out exactly as a cremeux should, and it's great for so many pastries! I've used it in countless of cakes as this recipe just works EVERY TIME. Ingredients: - 1.5 gelatin sheets (1 sheet = 1,75 g, bloom value 240) - 250 g milk chocolate - 4 egg yolks - 20 g caster sugar - 320 ml heavy cream - A pinch of sea salt Instructions: 1. Soak gelatine in cold water for 5-10 min 2. Carefully melt the chocolate (possibly in a bowl over a pan of simmering water / bain-marie) in a sauce pan 3. Remove the sauce pan from the heat and pour the chocolate aside in a bowl 4. Quickly whisk egg yolks and sugar lightly in another bowl 5. Heat heavy cream and sea salt almost to a boil in a small saucepan 6. Remove the heavy cream from the heat 7. Pour the mixture over egg yolks/sugar and quickly whip with a hand mixer 8. Return the mixture in the saucepan and stir over low heat while you carefully whisk until the cremeux reaches 83°C 9. Remove the saucepan from the heat and strain the cream 10. Add the soaked gelatin to the cream 11. Pour the hot mixture over the melted chocolate while you stir in the middle with a rubber spatula 12. Hand blend the cremeux 13. Add sea salt 14. Pour it in a plastic box with cling film on top and let it set in the fridge overnight 15. The next day: Put the cremeusx in a piping bag (I’ve used a Wilton M125 and Wilton 4B) and use the cremeux as you like! Find more recipes on my website www.louiselindbergpastry.com If you like this video and would like to see more recipes, tutorials and baking guides from you, it would mean so much to me if you would like this video and subscribe 🤍 Let me know in the comments what you would like me to bake next time! _________________________________ Contents of this video: 00:00 - Intro 00:28 - We're making: The creamiest Chocolate Cremeux! 00:59 - What is Cremeux 01:44 - Ingredients 01:59 - 1. Soak gelatin 02:11 - 2. Melt the chocolate 03:05 - 3. Set the chocolate aside 03:05 - 4. Mix eggs and sugar 03:50 - 5. Heat heavy cream 04:31 - 6. Take the cream off the heat 04:51 - 7. Mix cream and eggs/sugar 05:24 - 8. Heat the cream to 83°C / 181°F 07:19 - 9. Strain the cream 07:53 - 10. Add gelatin to the cream 08:27 - 11. Mix cream and chocolate 09:41 - 12. Hand blend the cremeux 09:49 - 13. Add sea salt 11:35 - 14. Set in the fridge overnight 12:28 - Piping nozzles 12:55 - The perfect Cremeux!