Eggless Coffee Crèmeux
254Min
6Servings
185Cal
EasyLevel
VegetarianGluten freevegetarian
#coffee#cremeux#eggless#pastry#easy#dessert
Equipment
pot
stove
bowl
whisk
spatula
Ingredients
Main Ingredients
milk
200 g
fresh cream
100 g
sugar
60 g
corn flour
20 g
instant coffee
6 g
dark chocolate
80 g
unsalted butter
20 g
Instructions
1
Heat milk, cream and coffee
Combine milk, cream, and instant coffee in a pot and heat until just simmering.
5 minMedium heattimer 3 min
Do not let it boil vigorously - just gentle bubbles at the edges
2
Prepare cornflour slurry
Mix sugar and cornflour with a little hot milk to make a smooth slurry.
2 min
Make sure there are no lumps - the mixture should be completely smooth
3
Combine and thicken
Add the slurry to the simmering mixture and cook until thick and glossy.
3 minMedium heattimer 3 min
Stir constantly to prevent lumps and ensure even thickening
4
Add butter
Add butter and mix until fully incorporated.
1 min
5
Combine with chocolate
Pour the hot mixture over the chocolate. Rest one minute, then mix until smooth.
3 min
The resting time helps the chocolate melt evenly without seizing
6
Chill the crèmeux
Cover with cling wrap and refrigerate for 4 hours until set.
240 mintimer 240 min
Press cling wrap directly onto surface to prevent skin from forming
Original recipe
Storage
Fridge: 3 days
Reheat: Serve chilled - do not reheat
Store covered in refrigerator. Best consumed within 3 days. Can be used as ice cream filling or topping.
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