This enchanting white chocolate cremeux is caramelized to perfection, twist lightly to add a dynamic delight to your dessert platter. Pair with strawberry fruit glass and strawberry flavored Culinary Crystals.
Ingredients
- 500g (1 pint) Whole Milk
- 385g (14 oz) White Chocolate Chips
- 2g (½ tsp) Salt
- 20g (1 ½ Tbsp) Pectin NH
Equipment
- Control Freak (optional)
- Sheet Pan
- Non-stick Mat
- Large Heavy Bottom Sauté Pan
- Silicon Spatula
- Blender
- Silicone Molds
Timing
Active time: 15 Minutes
Total time: 4 Hours
Yield
2 lbs
Control Freak Method
-
Heat Chocolate
Spread the white chocolate chips in a small heavy bottom saute pan and place on a control freak set to 225°F for 5 minutes.
Stir the chocolate every 5 minutes until it turns a golden color. to accelerate the caramelization raise the heat slowly to 275°F. The chocolate may slightly crystalize, this is fine as they will be broken down in the blender at a later step.
Do not raise the control freak above 275°F, this will cause the chocolate to seize and burn.
-
Add Milk
Mix the chocolate and milk together and allow the mixture to come up to 185°F.
Dry mix the salt and Pectin NH in a small bowl.
-
Blend
Pour the hot milk and chocolate mixture into the blender and begin blending on low until it forms a vortex.
Sprinkle in the pectin and salt.
Blend on medium high for 5 minutes.
-
Pour in Molds
Pour the cremeux into a silicone mold. Allow it to cool completely before removing from the mold, about 2 hours.
Remove from the mold and cut into desired shapes or serve.
Fun Fact: This recipe is that it can be twisted and tied in knots if you would like!
Oven Method
-
Heat Chocolate
Preheat oven to 225°F.
Spread the white chocolate chips on a sheet pan lined with non-stick mat and place in the oven.
Stir the chocolate every 5 minutes until it turns a golden color.Do not raise the oven to 250°F as an oven’s temperature can fluctuate and seize the chocolate.
Heat time may also vary due to the temperature fluctuations. Heating may take up to 30 minutes.
-
Add Milk
Once the white chocolate is nicely caramelized, put it into a large sauté pan and add the milk.
Mix the chocolate and milk together and allow the mixture to come up to 185°F (just before a simmer).
Dry mix the salt and Pectin NH in a small bowl.
-
Blend
Pour the hot milk and chocolate mixture into the blender and begin blending on low until it forms a vortex.
Sprinkle in the pectin and salt.
Blend on medium high for 5 minutes.
-
Pour in Molds
Pour the cremeux into a silicone mold. Allow it to cool completely before removing from the mold, about 2 hours.
Remove from the mold and cut into desired shapes or serve.
Fun Fact: This recipe is that it can be twisted and tied in knots if you would like!
Based on 6 Review(s)
4 Comments.
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This looks wonderful! Could you let us know how you plated it for the photo? Are those berries, or some spherized condiment? Are those ground nuts at the ends?
Hi Tom, those are plated with our Christine Le Tennier Flavor Pearls (I believe that was Strawberry, which is discontinued) and coated Culinary Crystals.