Hazelnut & Almond Praline Crémeux
This crémeux recipe is one of my all-time favourites. It is made with white chocolate, cream, milk, gelatin, and praline paste. I usually make this recipe one day ahead and whip it just before use. Use it for specialty items such as croissants, cruffins, choux aux craquelin, New York rolls, and paris-brest. The recipe freezes great and the the praline paste can be substituted by any nut of your choice.
Ingredients
1048 g total crémeux.
180 g Whipping Cream A
60 g Milk
180 g Praline Paste
4-5 Leaves gelatin
200 g White chocolate
420 g Whipping Cream B
Method
Directions:
Soak the cold leaves of gelatin in cold water for 15-20 minutes. Tip: Do not just add a bunch of leaves of gelatin stacked together to the water, carefully peel and slide every individual leaf of gelatin into the water.
Add the praline paste, Whipping cream A, and milk to a sauce pot. Bring to a boil over medium heat, stirring with a whisk constantly.
Once the cream mix is boiling, take off the heat and add the gelatin to the sauce pot and whisk in. Make sure to squeeze excess water out of gelatin.
Add the white chocolate to the mix, let sit for 4 minutes, then immersion blend until smooth.
The, add the whipping cream B and immersion blend again. Cover with plastic wrap and let cool in fridge overnight.
The next day, whip in the kitchen aid fitted with the whisk attachment till the desired consistency.
TIP: The crémeux recipe freezes great. Pull the night before from the freezer and it will be ready to use the next morning.
