Chocolate Cremeux Recipe
dubai chocolate, pistachio cream, kataifi, rose petals
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Cremeux
Pistachio Cream
Kataifi
Garnish
Method
Chocolate Cremeux
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces. Place it in a heatproof bowl over a pot of simmering water (double boiler) and let it melt gently, stirring occasionally until smooth.
- 2
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, milk, and vanilla extract. Heat over medium heat until it just begins to simmer, then remove from heat.
- 3
Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- 4
- 5
Cook the Mixture
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
- 6
Combine with Chocolate
Remove from heat and add the melted chocolate to the mixture. Stir until fully combined and smooth.
- 7
Chill the Cremeux
Pour the Chocolate Cremeux into serving glasses or molds and refrigerate for at least 4 hours, or until set.
Pistachio Cream
- 8
Prepare the Pistachios
In a food processor, blend the unsalted pistachios until finely ground. Add the powdered sugar and blend until combined.
- 9
Add Cream and Milk
Gradually add heavy cream and milk to the pistachio mixture, blending until you achieve a smooth and creamy consistency.
- 10
Chill the Cream
Transfer the pistachio cream to a bowl and refrigerate until ready to use.
Kataifi
- 11
Prepare the Kataifi
Preheat the oven to 180°C (350°F).
- 12
Butter the Kataifi
Separate the strands of kataifi pastry and place them in a bowl. Melt the unsalted butter and pour it over the kataifi, tossing to coat evenly.
- 13
Bake the Kataifi
Spread the kataifi on a baking sheet and bake for about 15-20 minutes, or until golden and crispy. Let cool.
Assembly
- 14
Layer the Components
Once the Chocolate Cremeux is set, spoon a layer of pistachio cream on top. Then, add a layer of the baked kataifi for texture.
- 15
Garnish and Serve
Garnish with edible rose petals before serving. Enjoy your Chocolate Cremeux with pistachio cream and kataifi!
