Cremeux, times 2

While the traditional cremeux is a blend of egg yolks, sugar, milk/cream, and chocolate, my first adventure with cremeux used lemon juice in place of cream, and white chocolate in place of dark. Subsequently, I made it with orange juice and dark chocolate for a decadent orange chocolate that’s perfect for seasonal applications. Here’s both of them. (Lemon cremeux is pictured)

LEMON CREMEUX

INGREDIENTS

6 egg yolks (room temperature)
40g sugar (caster sugar works better)
120g lemon juice
115g white chocolate

DIRECTIONS

In the pan you’ll use for cooking this, whisk the sugar into the yolks until dissolved.

In a separate small pan, heat the lemon juice to a boil, then very slowly pour the juice into the egg mixture, whisking all the time. You don’t want the yolks to cook.

Once you’ve added all the lemon juice, place the pan over medium heat, whisking until the mixture begins to thicken and the temperature reaches 180 deg. F on a thermometer.

One you’ve reached 180 deg., remove the pan from the heat and whisk through the white chocolate until melted and combined.

Pour the cremeux into a bowl, then cover with cling film touching the surface (to prevent a skin from forming) and chill in the fridge until ready to use.

ORANGE/CHOCOLATE CREMEUX

INGREDIENTS

6 egg yolks (room temperature)
40g sugar (caster sugar works better)
Zest of one small/medium orange
120g orange juice
115g dark chocolate

DIRECTIONS

In a bowl, add the sugar and the orange zest. Work the zest into the sugar until the sugar has taken on a decidedly orange color, and the fragrance of orange is unmistakeable.

In the pan you’ll use for cooking , whisk the infused sugar into the yolks until dissolved.

In a separate small pan, heat the orange juice to a boil, then very slowly pour the juice into the egg mixture, whisking all the time. You don’t want the yolks to cook.

Once you’ve added all the orange juice, place the pan over medium heat, whisking until the mixture begins to thicken and the temperature reaches 180 deg. F on a thermometer.

One you’ve reached 180 deg., remove the pan from the heat and whisk through the dark chocolate until melted and combined.

Pour the cremeux into a bowl, then cover with cling film touching the surface (to prevent a skin from forming) and chill in the fridge until ready to use.