Thecremoso represents a real revolution in the world of pastry: it is a modern-day reinterpretation of the classic custard. Born from the ingenuity of French master chocolatiers, thecremoso stands out from other creams because of its incredibly soft and velvety texture.
HOW TO MAKE CREAMY?
Thecreamy is the result of a harmonious fusion of custard and dark chocolate, with a ratio of 70 percent and 30 percent respectively. This seemingly simple combination actually conceals a meticulous and balanced preparation process.
BUT CHOCOLATE-IS IT THAT IMPORTANT?
In addition to imparting its signature intense and enveloping flavor, chocolate plays a key role in the structure and texture of thecremoso: depending on the type of chocolate used, whether dark, milk, white, or cocoa butter, the end result will vary in taste and density.
Forcreamy made with milk, white or cocoa butter chocolate, the addition of gelatin sheets becomes essential: these types of chocolate contain less dry matter than dark chocolate, thus requiring additional thickener to achieve the desired creamy consistency. Dark chocolate, on the other hand, due to its richness in dry matter, possesses greater thickening power during the cooling phase, allowing a dense and velvety texture to be achieved without the aid of other ingredients.
Although chocolate is the main ingredient for the preparation of the creamy, this delicious cream lends itself to numerous variations, each capable of providing a unique taste experience:
- Creamy with dried fruit pastes. It has custard as a base with the addition of dried fruit paste, which allows some thickening of the custard, and gelatin sheets;
- Fruit creamy creamy: It has custard as a base with the addition of fruit puree, animal gelatin and butter at room temperature.
If you wish to enrich thecreamy with acidic fruit purees, such as berries or citrus fruits, we recommend that you do not exceed 20 percent of the total ingredients: too much puree could affect the balance of flavors and make them too pronounced in the final taste.
Another crucial aspect concerns the addition of butter to the custard: to avoid separation between the fat and liquid phases during crystallization in the refrigerator, it is essential to incorporate the butter when the custard has reached a temperature between 35°C and 40°C during the cooling phase.
Now all you have to do is get to work and experiment with your favorite recipes, to discover all the nuances of taste and texture that this delicious custard can offer.
CREAMY WHITE CHOCOLATE AND VANILLA
INGREDIENTS
- 125g fresh whole milk
- 125g fresh cream
- 26g granulated sugar
- 50g egg yolk
- ¼ vanilla bean seeds
- 5g gelatin sheets
- 245g chopped white chocolate
- 24g room temperature butter
PROCEDURE
- Prepare unacrema inglese: mix fresh milk, fresh cream, sugar, egg yolk, vanilla bean and the gelatin.
- Out of the heat, add the rehydrated and squeezed gelatin, stirring until completely dissolved.
- Verse the chopped chocolate and mix the mixture with an immersion blender, but avoid incorporating air.
- When the product has reached 35-40°C, add the soft butter.
- Versa cream in a sufficiently large container, cover on contact with foil and leave in the refrigerator for 12-24 hours.
Following the same steps, you can create afruit creamy: in addition to the ingredients listed above, add 250g of fruit puree and 73g of egg yolk.
Blog edited by Enrico Gumirato pastry chef and trainer.
