Essentials

CREAMY TEXTURES

2.3
CRÈME-ANGLAISE CREAM MIX

Preserving : 3 Days between 35-40°F (2-4°C)
Freezable Freezable

Ingredients

  • 380 g
    Guanaja 70%
    • Guanaja 70%
    • Caraïbe 66%
    • Jivara 40%
    • Azélia 35%
    • Caramélia 36%
    • Ivoire 35%
    • Blond Dulcey 32%
  • 1000 g CRÈME ANGLAISE
Select your mixture’s total weight
For
g

Recipe

CRÈME ANGLAISE : Make the previous Essential first:

Ingredients

  • 500 g UHT cream 35%
  • 500 g Whole UHT milk
  • 200 g Egg yolks
  • 100 g Caster sugar
For g

Recipe

Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).

BAKING : Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.

If necessary, add rehydrated gelatin to the warm, strained crème anglaise.

Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.

Immediately mix using an electric mixer to make a perfect emulsion.

Leave to stiffen in the refrigerator.

Do you want to delete this creation?

Do you want to delete this step?