Chapter 2 · The French Laundry Years
Chocolate Cremeux
Chocolate Cremeux
The Story
Use 350g per layer in the triple chocolate gateau (4 layers cremeux, 5 layers cake).
Ingredients
Makes about 10 plated portions
Scaled to a home kitchen batch from Jason's original production formula.
Method
0 of 7 steps complete
Saved to your member profile.
1
Place chocolate in 60qt bowl with strainer over it.
2
Heat milk, cream, trimoline, salt, vanilla, and sugar to boiling point.
3
Temper hot mixture into eggs while whisking.
4
Return to pot and cook until it just begins to thicken (nappe).
5
Turn off heat, blend with bloomed gelatin, and strain over chocolate.
6
Let melt for 2-3 minutes, then blend to emulsify into loose ganache.
7
Store in cambros in cooler, melt to creamy liquid when ready to use.
Jason's Notes
Ultra-smooth chocolate custard used as layers in the triple chocolate gateau.
The first good note sets the tone.
Keep it practical, specific, and chef-minded. Share what worked, what you changed, and what the next cook should know.