Whipped White Chocolate Cremeux

White Chocolate Cremeux is one of the most delicious variations on the classic pastry cream. Quick and easy to make, it's prepared similarly to the traditional version, but finely chopped white chocolate is added at the end of cooking. The result is a delicious, cold cream, perfect for spoonfuls as a snack or after a meal, topped with cat tongues and a sprinkling of chopped pistachios.

How to Make White Chocolate Cremeux

Step 1

Step 1

First, finely chop the white chocolate with a knife and set aside.

First, finely chop the white chocolate with a knife and set aside.

Step 2

Step 2

Collect the egg yolks in a bowl and add the granulated sugar.

Collect the egg yolks in a bowl and add the granulated sugar.

Step 3

Step 3

Beat the ingredients with a whisk until you obtain a light and frothy mixture.

Beat the ingredients with a whisk until you obtain a light and frothy mixture.

Step 4

Step 4

Incorporate the sifted flour.

Incorporate the sifted flour.

Step 5

Step 5

Pour in the hot milk slowly, always stirring to avoid lumps forming.

Pour in the hot milk slowly, always stirring to avoid lumps forming.

Step 6

Step 6

Transfer everything into a saucepan with a thick bottom.

Transfer everything into a saucepan with a thick bottom.

Step 7

Step 7

Place on the heat and let it cook, stirring often, for about 10 minutes or until thickened.

Place on the heat and let it cook, stirring often, for about 10 minutes or until thickened.

Step 8

Step 8

Once ready, transfer the still boiling cream into a bowl.

Once ready, transfer the still boiling cream into a bowl.

Step 9

Step 9

Add the chopped white chocolate kept aside.

Add the chopped white chocolate kept aside.

Step 10

Step 10

Mix vigorously with a whisk to melt the chocolate: at the end the cream should be compact and shiny.

Mix vigorously with a whisk to melt the chocolate: at the end the cream should be compact and shiny.

Step 11

Step 11

Cover with cling film in contact with the surface and transfer to the refrigerator until completely cooled.

Cover with cling film in contact with the surface and transfer to the refrigerator until completely cooled.

Step 12

Step 12

Enjoy!

Enjoy!

Top Tips

• If you like, you can flavor the cremeux with a pinch of cinnamon or give it a fresh, pungent touch with a small piece of grated ginger root.
• If the cremeux gets too cold, you can heat it in a bain-marie, stirring constantly with a whisk, before adding the chocolate.

Can I Substitute the Milk in The Cremeux?

If you have lactose-intolerant guests, you can replace the milk with a plant-based drink: soy, almond, or oat milk are ideal, preferably unsweetened and without additives. For a richer result, you can use fresh cream instead.

How to Store Any Leftovers

The white chocolate cremeux can be stored in the refrigerator, covered with cling film, for up to 2 days.