cremeux

No need for gelatin in this whipped banana custard that's thickened with cornstarch and lightened by cream.

Light and Silky Banana Cr&#233;meux Recipe

banana

vanilla bean

sugar

cornstarch (a shy 1/3 cup; 35 grams)

(.5 grams) ground cloves

egg yolk (from about 10 large eggs; 140 grams)

vanilla extract (1 1/2 teaspoons; 7 grams)

heavy cream (about 1 1/2 cups; 340 grams)

Infuse the Milk: Combine milk, sliced banana, and empty vanilla bean pod (if using) in 3-quart stainless steel saucier and bring to simmer over medium heat, stirring from time to time with flexible spatula to prevent scorching along bottom. When dairy comes to a simmer, remove from heat, cover and let cool to room temperature, about 4 hours. Proceed to next step, or refrigerate up to 24 hours to extract stronger banana flavor. The exact timing will depend on both personal preference and convenience. 

Make the Custard: Return banana milk to simmer over medium heat, stirring as before; then strain through fine-mesh sieve into medium bowl. Press gently on banana pulp to release liquid, but don't allow pulp to pass through sieve. Pulp can be refrigerated to use in muffins, pancakes, or smoothies, but it will not benefit the custard. If using vanilla pod, scrape out flavorful milk inside each half with flexible spatula before discarding. 

Using the same 3-quart saucier as before (no need to wash), whisk sugar, cornstarch, salt, and cloves together until well combined, followed by egg yolks. Whisk in infused milk. Return to stovetop and warm over medium-low heat, whisking gently until custard is steaming hot, about 5 minutes. 

Increase heat to medium and continue cooking until the custard thickens, about 5 minutes more. When it begins to bubble, set timer and continue whisking for 90 seconds. This step is important to neutralize starch-dissolving protein found in egg yolks. Off-heat, stir in vanilla extract and season to taste with additional vanilla, salt, or cloves. If desired, strain custard through same sieve as before (again, no need to wash) to remove bits of chalazae that may remain or any accidentally curdled custard. Scrape into large glass or ceramic baking dish; then cover and refrigerate until firm and cold, at least 2 hours, although timing will vary. Alternatively, the prepared custard can be refrigerated up to one week.

Finishing the Crémeux: In the bowl of a stand mixer, whip cream to stiff peaks. Meanwhile, use flexible spatula to stir chilled custard until smooth and soft (this can be done right in the baking dish or in a separate bowl if you prefer). Add about 1/3 of the cream to banana custard; then fold and stir until smooth before folding in remaining whipped cream. Transfer to disposable piping bag fitted with a large star tip and divide between serving dishes. Serve immediately, or cover and refrigerate until needed, up to 24 hours. Pair with toasted nuts, cocoa nibs, fresh fruit, unsweetened whipped cream, or whatever toppings you desire.

The flavor and color of this emerald green mousse comes from fresh basil, ground to a pulp with sugar, then steeped into an eggless custard base. White chocolate plays a supporting role, adding richness and body, while melding seamlessly with the herbal aroma. It's as creamy and light as a mousse should be, and the perfect showcase for fresh summer fruit, like strawberries, apricots, and nectarines.

Fresh Basil Mousse Recipe

To Bloom the Gelatin:

unflavored gelatin powder,

For the Mousse:

sugar (about 1/2 cup; 100 grams)

basil

heavy cream (about 1 cup; 225 grams)

fruit,

Pine nuts

To Bloom the Gelatin: In a small ramekin, mix gelatin with milk, stirring with a fork to break up the lumps.

Meanwhile, for the Mousse: In the bowl of a food processor, combine sugar and basil, then grind until reduced to wet pulp. In a 2-quart stainless steel saucier, combine basil-sugar with salt, white chocolate, and approximately one-third of the milk. Warm over medium heat, stirring constantly with a flexible spatula, until the white chocolate has fully dissolved and the mixture is hot to the touch, but not simmering. Remove from heat, add prepared gelatin, and stir until fully melted. 

Using a fine-mesh strainer set over a large heat-proof bowl, strain mixture, pressing on the basil solids with a flexible spatula to extract as much liquid as possible without forcing the pulp through the sieve; discard basil solids. Stir in the remaining milk, then cover and refrigerate until firm and cold, about 3 hours or to a temperature of 40°F (4°C). Alternatively, the mixture can be refrigerated for up to 12 hours.

In the bowl of a stand mixer fitted with a paddle attachment, beat the chilled base on medium speed until creamy and smooth, about 90 seconds; if needed, use a flexible spatula to remove any remaining lumps by smearing them against the side of the bowl. Scrape the smooth base back into its original bowl.

Add the cream to the stand mixer bowl (no need to wash) and whip with the whisk attachment until thick and stiff, about 3 minutes, although this will vary depending on the power of the mixer. Once thick, roughly fold approximately half the whipped cream into the basil mixture; then add the remainder and fold gently to combine. Transfer to a disposable pastry bag, snip off 1/4-inch from the tip, then pipe into serving dishes. Cover and refrigerate until firm, about 1 hour, or until needed, up to 12 hours. Serve with fresh fruit, sliced and macerated with sugar to taste, and/or nuts if you'd like.

This creamy chocolate cremeux is silky smooth, rich, delicious, and so very easy to make! Very versatile recipe. You can serve this as a dessert on its own, or use this luscious filling as a base for many other desserts. Can be made with white, milk, or dark chocolate. EASY - This is a very easy recipe. However, you do need to be patient when making the creme anglaise. Makes about 900 - 950 g (3.5 - 3.7 cups)US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Chocolate Cremeux Recipe

240 mL full-fat milk (or 2% milk, 1 cup)

240 mL heavy cream (35% fat, 1 cup)

g sugar

sea salt

tbsp vanilla extract

dark chocolate (chopped, at least 55% cocoa content)

butter

Here we&#39;ll be following my creme anglaise recipe instructions. Please check that post for more tips on how to make perfect creme anglaise.

In a saucepan, combine the milk and heavy cream. Heat over medium / medium-high heat until the milk starts to steam. Make sure to regularly stir to prevent the milk from burning.

In a medium bowl, place the egg yolks, sugar, salt, and vanilla. Whisk very well until the egg yolks become very smooth and start to turn pale in color.

Once heated, remove the milk from the stove and it’s ready to be added to the egg mixture.

To add the milk to the egg mixture, the eggs must be tempered. Place the bowl with the egg mixture on a non-slip surface (i.e. on a rubber pad or wet cloth napkin placed on the kitchen counter).

Carefully pour the hot milk mixture in a thin stream into the egg mixture, making sure to constantly whisk the egg mix as the milk is poured in.

When about half of the milk is added to the egg mix, the egg mixture should be warm enough and be tempered. Whisk it once more to make sure all the egg yolks are mixed in well (while scraping down the sides of the bowl).

Pour this egg and milk mixture back into the saucepan with the remaining milk. Whisk well to combine.

Now it’s time to cook the custard. Lower the heat on the stove to a medium low or low heat, and return the saucepan to the stove. When you cook the custard, you may have to alternate cooking it on the stove and then remove it from the stove to stir and disperse the heat if the custard is overheating too quickly (and then return it to the stove once again). You may have to do this, a few times depending on the heat from your stove. You can also lower the heat of your stove as well.

Cook the custard while constantly stirring with a rubber spatula until the custard has thickened to the right consistency. This can take anywhere from 4 - 10 minutes depending on the stove, size of the saucepan, and saucepan material.  Make sure to scrape the edges, sides, and bottom of the pan with the spatula to evenly heat the custard.

The custard will start to thicken as it reaches the correct temperature. The custard is done when it is thick enough to coat the back of a spoon with a film of custard (see pictures in the post for reference). The temperature of the custard should reach 180 - 185°F (82 - 85°C).

Once the custard is cooked, remove it from the heat. It&#39;s now ready to be added to the chocolate.

Making the pouring custard base (creme anglaise)

Before making the custard, place the chocolate in a large bowl. Remember you&#39;ll be adding the custard and will need room to blend the chocolate mix with a stick blender.

Once the custard is cooked, pour the custard through a sieve into the bowl with the chocolate.

Cover the bowl with plastic wrap or a lid for about 1 minute.

Uncover and stir the mixture with a spatula or whisk and mix the melted chocolate with the pastry cream. Stir until the chocolate has completely melted.

If you’re adding butter, add the butter at this stage while the chocolate is still warm. Stir to melt and mix in the butter.

Next, use a stick blender to blend the chocolate cremeux. This will help emulsify the mixture. The cremeux will start to look smooth and shiny.

Cover the cremeux with plastic wrap, making sure that the plastic wrap is in contact with the entire surface so as to prevent a skin from forming on top.

Transfer the chocolate cremeux to the fridge to completely chill, or until it reaches room temperature.

If you&#39;re serving the chocolate cremeux in a tart OR individual dishes, pour the cremeux into the dishes and let it chill in the fridge until it sets.

To use the cremeux as a topping or for piping, keep the chilled chocolate cremeux at room temperature for a while until it’s softened to room temperature.

Making the cremeux

Hi dini i tried your beautiful CREAMEUX recipe but im using compound chocolate instead of coverture..i placed on the fridge overnight but its still runny not thicken.
Pls help ☺️

My question is, say I want to stablize this as the main componant for plated dessert, how much gelatin should i add.

It’s my first time making this recipe and I loved is so smooth and tasty rich flavor

Made this today and it turned out really well, very smooth and creamy.
Thank you for the great recipe. Looking forward to making the other recipes in your custard recipe series

Top 3 cremeux recipes from across the web

The most viewed cremeux recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Light and Silky Banana Crémeux...

Fresh Basil Mousse Recipe

Chocolate Cremeux Recipe

Top 3 cremeux recipes from across the web

The most viewed cremeux recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Light and Silky Banana Cr&#233;meux...

Fresh Basil Mousse Recipe

Chocolate Cremeux Recipe

The most viewed cremeux recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Light and Silky Banana Crémeux...