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CREAMY TEXTURES

2.3 INTENSE MILK AND WHITE CHOCOLATE CRÉMEUX

Freezable

Ingredients

  • 705 g
    AZELIA 35%
  • 6 g Gelatin powder
  • 1000 g EGG-BASED CRÈME ANGLAISE FOR CREAMY MILK/BLOND/WHITE CHOCOLATES
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Recipe

Make the previous Essential first:
EGG-BASED CRÈME ANGLAISE FOR CREAMY MILK/BLOND/WHITE CHOCOLATES

Ingredients

  • 630 g Whole UHT milk
  • 270 g UHT cream 35%
  • 180 g Oeufs entiers
  • 18 g Caster sugar
For g

Weigh out the amount of hot custard needed for the recipe, then add the rehydrated gelatin.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

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