Chocolate crémeux

Recipe by François Galtier



Boil milk, add gelatin mass and pour onto the chocolate to make a ganache. When all dots of chocolate are melted, add the cold liquid fresh cream.

Download all techniques


Chef's Tip

You can very easily flavour the crémeux with an infusion into the milk (vanilla, coffee, tea, aromatic herbs,…). Make the infusion in pure milk and scale again the milk after infusion to have the right quantity