• Education
    • Courses
      • Spherification
      • Gummy Course
    • References
    • Ask A Chef
  • Recipes
    • Baked Goods
      • Breads
      • Cakes
      • Pastries
      • Pies
    • Breakfast
    • Starters
      • Salads
      • Soups
      • Appetizers
    • Meals
      • Entrées
      • Sides
      • Cured Foods
      • Fermentation
    • Desserts
      • Frozen Treats
      • Gummies
      • Candies
      • Baked Desserts
      • No-Bake Desserts
    • Beverages
      • Alcoholic
      • Non-Alcoholic
    • Snacks
    • Sauces, Condiments & Garnish
    • Spherification
      • Direct Spherification
      • Reverse Spherification
    • Special Diets
      • Plant-Based
      • Meat Analogs
      • Seafood Analogs
      • Gluten-Free
      • Keto
      • Dairy-Free
      • Sugar-Free
  • WTF
  • Shop
Instagram
Facebook
Twitter
Pinterest
x

Twisted White Chocolate Cremeux

October 29, 2018Cole Whitney
Print Friendly, PDF & Email

DessertIntermediatePectin NH

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!

Summary
recipe image
Recipe Name
Twisted White Chocolate Cremeux
Author Name
Modernist Pantry
Published On
2018-10-29
Preparation Time
0H15M
Total Time
4H0M
Average Rating
51star1star1star1star1star Based on 6 Review(s)

You Might Also Like...

  • Chef Skye’s Vegan Muenster
    see more
  • Chewy Gluten Free Bagels
    see more
  • Creamy Celery Root Custard with Overnight Golden Raisin Foam
    see more

Comments (4)

Perfectin’ Pectin

August 19, 2019 9:53 am

[…] our Twisted White Chocolate Cremeux recipe a try! This enchanting white chocolate cremeux is caramelized to perfection, twist lightly […]

The Secret of NH Pectin

August 27, 2019 9:53 am

[…] Link: Twisted White Chocolate Cremeux Fresh Apricot […]

Tom Loredo

July 11, 2020 9:01 pm

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?

Janie Wang

July 13, 2020 9:52 am

Hi Tom, those are plated with our Christine Le Tennier Flavor Pearls (I believe that was Strawberry, which is discontinued) and coated Culinary Crystals.

Recent Posts

The Secret of The Ninja Creami Deluxe

The Secret of Spherification – Global Flavors

Do You Enjoy Recipes, Tips, and Kitchen Inspiration?

Subscribe for Kitchen Alchemy

Transformation Inspirations from Modernist Pantry

Success! Thank you for subscribing.

ABOUT MODERNIST PANTRY

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
© 2016 Modernist Pantry, LLC. All Rights Reserved
Instagram
Facebook
Twitter
Pinterest