Coffee Cream (Crémeux Café) by @chiara_serpaggi

≈ 30 min

8 servings

🥛

300 g

Cream 33%

🥚

30 g

Egg yolks

☕

10 g

Ground coffee

🍫

75 g

Milk chocolate

🍖

1 g

Gelatine sheet

  1. Soak
    • gelatine sheet

    Soak the 1 g gelatine sheet in cold water until soft.

  2. Heat
    • 33% fat cream

    Heat the 300 g 33% fat cream in a saucepan until boiling.

  3. Pour
    • 33% fat cream
    • egg yolk

    Pour the hot cream over the 30 g egg yolk while whisking continuously.

  4. Return
    • 33% fat cream
    • egg yolk

    Return the mixture to the saucepan and cook while stirring to 82°C.

  5. Pour
    • Peruvian 40% milk chocolate
    • gelatine sheet

    Pour the hot custard over the 75 g Peruvian 40% milk chocolate and softened gelatin.

  6. Add
    • ground coffee

    Add the 10 g ground coffee and blend until completely smooth.

  7. Transfer

    Transfer the crémeux to a container and refrigerate at 4°C until fully chilled.

Coffee Cream (Crémeux Café) by @chiara_serpaggi

≈ 30 min

8 servings

🥛

300 g

Cream 33%

🥚

30 g

Egg yolks

☕

10 g

Ground coffee

🍫

75 g

Milk chocolate

🍖

1 g

Gelatine sheet

Preparation Steps

  1. Step 1/7

    Soak the 1 g gelatine sheet in cold water until soft.

    🍖gelatine sheet
    🥣mixing bowl

  2. Step 2/7

    Heat the 300 g 33% fat cream in a saucepan until boiling.

    🥛33% fat cream
    🍲saucepan

  3. Step 3/7

    Pour the hot cream over the 30 g egg yolk while whisking continuously.

    🥛33% fat cream
    🥚egg yolk
    🥣mixing bowl
    🥄whisk

  4. Step 4/7

    Return the mixture to the saucepan and cook while stirring to 82°C.

    🥛33% fat cream
    🥚egg yolk
    🍲saucepan
    🥄spatula
    🌡️digital thermometer

  5. Step 5/7

    Pour the hot custard over the 75 g Peruvian 40% milk chocolate and softened gelatin.

    🍫Peruvian 40% milk chocolate
    🍖gelatine sheet
    🥣mixing bowl
    🥄spatula

  6. Step 6/7

    Add the 10 g ground coffee and blend until completely smooth.

    ☕ground coffee
    🥣mixing bowl

  7. Step 7/7

    Transfer the crémeux to a container and refrigerate at 4°C until fully chilled.

    🫙container
    🥄spatula

Composition

Ingredients

Types

Egg, Coffee

Ingredients

Cream 33%, Egg yolks, Ground coffee, Milk chocolate, Gelatine sheet

Notes

Ground coffee (do not sieve, for the perfect texture), Milk chocolate (Peru 40%, can be replaced with white chocolate for a milder result), Gelatine sheet (drained before use)

Allergens

Egg

Dietetics

Dietary regimen

Gluten-free

Calories

365 kcal

Macro nutrients

Protein: 4.5g, Fat: 29g, Carbohydrates: 23g, Sugars: 22g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 103mg, Potassium: 150mg, Iron: 1.1mg

Vitamins

Vitamin A: 340µg, Vitamin D: 1.3µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Hard (3/4)

Steps

7 steps

Equipments

Utensils

saucepan, mixing bowl, whisk, spatula, digital thermometer, fine mesh strainer, container

Appliances

Blender, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Dessert, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@chiara_serpaggi

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Silky, Thick, Smooth

Flavors

Coffee, Milky, Chocolatey, Roasted, Sweet, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 30 min (Do not leave the egg-based crémeux out longer than 30 minutes after preparation.), fridge : 3 days (Store covered in an airtight container at 4°C or below.), freezer : 30 days (Freeze in an airtight container; thaw overnight in the refrigerator and blend again if needed.)