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Crèmes and crémeux
Description of Crèmes and crémeux.
Endless variations are possible with crèmes and crémeux. In essence we are dealing here with preparations where an anglaise or (whipped) cream plays the starring role, with added flavouring, for example from chocolate. Mousses differ in that a crème is fuller and smoother and lacks the aerated structure typical of a mousse.
Which Cacao Barry products are best suited to the flavouring of crèmes and crémeux?
1. Chocolate
All chocolates in the standard viscosity (SSS), dark, milk or
white, are suitable for flavouring crèmes and crémeux. Note that
some chocolates give a more balanced or more prominent taste
picture. Ideally you would compare the different types against one
another to establish a favourite taste, or to select the ideal
combination with your other ingredients.
2. Even more imaginatively
Crèmes and crémeux with unique taste profiles are possible using
the flavoured chocolate varieties (coffee or caramel), coloured and
flavoured coatings (strawberry, orange or lemon), gianduja
chocolate, nut pastes (hazelnut or almond)...