The Essentials
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CREAMY TEXTURES
2.1 CONFECTION 80% CRÉMEUX
Ingredients
-
470 gÉQUATEUR 80%
- 1100 g Crème anglaise
Select your mixture’s total weight
For
g
Recipe
CRÈME ANGLAISE
Bring the milk, cream, and DE60 glucose to a boil, then combine them with the egg yolks.
Heat to 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
CONFECTION 80% CRÉMEUX
Weigh out the amount of hot crème anglaise required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula
as you do so.
Blend vigorously as soon as possible until you have a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Bring the milk, cream, and DE60 glucose to a boil, then combine them with the egg yolks.
Heat to 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
CONFECTION 80% CRÉMEUX
Weigh out the amount of hot crème anglaise required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula
as you do so.
Blend vigorously as soon as possible until you have a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).