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SARuby Chocolate Strawberry Crémeux 🩷
If you love my milk chocolate crémeux ~ you'll like this lush tangy, fruity, full of strawberry notes ruby chocolate one even more🍓 As any crémeux, use it as macaron, cake, any pastry filling!
Ingredients:
80 g heavy cream
10 g light glucose/corn syrup
120 g fresh or frozen/thawed strawberry, pureed and strained/seedless
10 g lemon or lime juice
70 g egg yolks (from apprx.3-4 eggs), room temperature
30 g granulated sugar
250 g ruby chocolate
Directions:
Whisk the egg yolks with sugar; set aside. Combine the heavy cream, glucose/corn syrup, strawberry puree and lemon/lime juice in small saucepan; bring to "just-about-to boil" point over low-medium heat (do not boil). While continuously whisking the egg yolk mixture, slowly pour into it (temper) apprx. half of the cream mixture. Transfer the tempered egg yolk mixture back to the saucepan with remaining milk/cream; while continuously whisking, heat it on low-medium heat until it reaches 82° C/180 ° F. Strain it through a mesh sifter over separate bowl with filled with ruby chocolate and allow to sit for 5 minutes. Emulsify well with an emerging blender, cover with kitchen plastic "to contact" and allow to cool to room temperature before transferring to refrigerator to set for at least 8 hours before use.
Enjoy!🩷🍓🍫
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