Creme-Anglaise Cremeux and chocolate shortbread cookie recipe from 2020 Expo livestreams

Posted by Courtesy of Estee Wilson on 19th Oct 2020

Cremeux is French for “creamy” - a dense soft classic pudding

Preserve: 3 days - between 35-40 F


385 g 70% Costa Esmeraldas Dark192

1000 g creme anglaise500

Total: 1385 g692

Creme Anglaise - light pouring custard used as a dessert cream or sauce

½ recipe (for average cook)

153 g egg yolks - about 9 yolks76 g egg yolks - about 4 yolks

384 g cream192 g cream

76 g sugar38 g sugar

384 g milk192 g milk

Total: 1000 g498 g

Bring the cream and milk to a boil and temper into the premixed egg yolk and sugar mixture. Return to heat and cook to 183 F (84 C). Stop cooking and strain. Add the chocolate. Microwave at 30 second intervals and stir. Once it starts to melt, microwave at 20 second intervals. Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula. Perfect the emulsion use an immersion blender. When you emulsify something you’re fusing the water and fat together. Pour into a shallow container and press plastic wrap to the surface. Leave to set in the refrigerator.

Chocolate Shortbread Cookie

Ingredients:*1X (24)2X4X

Butter220 g440 g880 g

Powdered Sugar114 g228 g456 g

Vanilla Extract1 ½ tsp3 tsp6 tsp

70% Dark Chocolate114 g228 g456 g

Flour270 g540 g1080 g

Salt½ tsp1 tsp2 tsp

Cocoa Nibs60 g120 g240 g

Total:778 g


In a stand mixer fitted with the paddle attachment, cream the butter, powdered sugar, and vanilla on medium-high speed until the mixture is light and fluffy (about 2 to 3 minutes). Pour the melted chocolate into the butter mixture and mix on low speed to combine.

Add the flour and salt to the mixer and mix on low speed until fully combined. Add the nibs and mix on low speed until the nibs are evenly incorporated into the dough.

Divide the dough in half (about 390 g) and roll each ball of dough into a 6-inch long log. Roll each log tightly in parchment paper and chill in the freezer or refrigerate for at least 2 hours.

Removed the dough logs from the refrigerator about half an hour before baking. Preheat the oven to 350° F. Line a baking sheet with parchment paper. Unroll the dough from the parchment paper and score, then slice the dough into ½-inch thick rounds. Place the cookies on the baking sheet spacing them at least 2 inches apart. Bake for 10 minutes, rotating halfway through to ensure even coloring. 5, rotate, 5.

Remove from the oven and let cool to room temperature. Store in an airtight container at room temperature.

Plate the shortbread and the cremeux (cut piping bag at an angle) with fresh raspberries, freeze-dried raspberry powder, raspberry sauce, chocolate sauce, chocolate shavings, whipped cream, etc...