The recipes are being created and will be available soon.
Classic recipes

9.3 CRÈME-ANGLAISE CREAM MIX

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

Ingredients

  • 380 g
    GUANAJA 70%
  • 1000 g CRÈME ANGLAISE
Select your mixture’s total weight
For
g

Recipe

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?