55% Milk Chocolate Cremeux
A dessert of custard set to a silken consistency with chocolate, equally comfortable as the proud star of a plate or plumping up patisserie. A great pre-plate dinner party hack, set into serving pots and simply finished with fresh berries and crème fraiche to serve.
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370g Islands 55% Milk Chocolate Buttons
250g double cream
300g milk
90g egg yolk -
Pour the milk and cream into a saucepan, then heat to a simmer
Place your egg yolks in a bowl
Slowly pour the hot dairy over the yolk mixture, stirring constantly
Return the mixture to the pan and cook to 82° (thick enough to coat the back of spoon), then immediately remove from the heat
Place your Milk Chocolate Buttons in a deep, narrow vessel such as a jug and pour the hot anglaise over the chocolate
Stir to melt, then emulsify with a stick blender
Transfer the cremeux to a container and place cling film/parchment to contact on top
Place in the fridge and allow to set for at least 4 hours before serving
