White Chocolate Cremeux Recipe

If you’ve not made cremeux before, I’d describe it as somewhere in between a cream and a custard. It’s thicker than a cream, but not as dense as a custard! It’s much softer and creamier than cream, and is perfect for piping as a decoration or between cake layers. As white chocolate behaves differently to dark chocolate I’ve used gelatin in this recipe to stabilise it. It’s perfectly pipeable and beautifully smooth and creamy.
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[@275ran]

Rajamaatha youtube channel has stolen your lemon pistachio tart video for their yellow food challenge shorts

[@FyrdaousCherrouk]

You are fast when you explain i can get nothing

[@felipeluna422]

Saludos desde México Matt

[@nz1641]

Welcome back. Bouts to start baking again.. gotta hit the gym more then 😅

[@armaansharma7955]

chef how much gelatin sheets we can use instead?????