Dark Chocolate Cremeux, Black Cherries And Almond Recipe
Make Dark Chocolate Cremeux, Black Cherries And Almond Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dark Chocolate Crèmeux
Black Cherry Compote
Toasted Almond Crumble
Garnish
Method
Dark Chocolate Crèmeux
- 1
Prepare chocolate
Place the finely chopped dark chocolate in a medium heatproof bowl and set aside.
- 2
Heat milk and cream
In a medium saucepan, combine whole milk and heavy cream. Heat over medium until just simmering (steam rising and small bubbles at the edges), then remove from heat.
- 3
Temper egg yolks
In a separate bowl, whisk the egg yolks with the granulated sugar until smooth and slightly pale. Slowly pour about 1/3 of the hot milk mixture into the yolks in a steady stream while whisking continuously to temper.
- 4
- 5
Emulsify with chocolate
Pour the hot custard over the chopped chocolate. Let sit 1 minute, then whisk gently from center outward until smooth and glossy. Add the diced butter, vanilla extract, and a pinch of sea salt, and whisk until incorporated.
- 6
Strain and cool
Pass the crèmeux through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface with plastic wrap to prevent a skin. Chill in the refrigerator until set but still spoonable, at least 2 hours (can be made 1 day ahead).
Black Cherry Compote
- 7
Cook cherries
Combine cherries, granulated sugar, and lemon juice in a small saucepan over medium heat. Stir and bring to a gentle simmer. Cook for 6–8 minutes, stirring occasionally, until cherries release juices and soften.
- 8
Thicken
Mix cornstarch with cold water to make a slurry. Stir the slurry into the simmering cherries and cook 1–2 more minutes until the compote thickens slightly. Remove from heat and stir in kirsch, if using. Let cool to room temperature; it will continue to thicken as it cools.
- 9
Taste and adjust
Taste the compote and adjust sweetness or acidity with a little more sugar or lemon juice if needed.
Toasted Almond Crumble
- 10
Toast almonds
Preheat oven to 350°F (175°C). Spread slivered almonds on a baking sheet and toast in the oven 6–8 minutes until fragrant and just golden. Watch closely to avoid burning. Remove and let cool.
- 11
Make crumble
Reduce oven to 325°F (160°C). In a bowl, combine cooled toasted slivered almonds, flour, light brown sugar, melted butter, and a pinch of salt. Toss until clumps form and mixture is evenly coated with butter.
- 12
Bake crumble
Spread the mixture on the baking sheet and bake 8–10 minutes at 325°F, stirring once halfway, until golden brown and crisp. Remove from oven and break into small crumble pieces once cooled.
Assembly & Garnish
- 13
Portion crèmeux
Spoon or pipe approximately 3–4 ounces (about 1/2 cup) of chilled dark chocolate crèmeux into each serving dish (ramekins, small bowls, or plates).
- 14
Add compote
Top each portion with 2–3 tablespoons of black cherry compote, allowing some whole cherries and a little syrup to sit on the surface.
- 15
Scatter crumble and garnish
Sprinkle 1–2 tablespoons of the toasted almond crumble over each serving for crunch. Finish with a few toasted almond flakes, a small sprig of micro herbs or mint, and a light dusting of powdered sugar if desired.
- 16
Serve
Serve chilled or at cool room temperature. For a refined presentation, serve with a small cookie or tuile on the side. Crèmeux can be made up to 24 hours ahead; add compote and crumble just before serving to preserve texture.