This recipe is made specifically for our Charlotte Mold, inspired by the classic French charlotte pastry. Traditionally, a charlotte features a light mousse or custard filling surrounded by sponge cake or ladyfingers. This maple syrup crèmeux complements the mold’s design perfectly with its smooth, rich texture, adding a modern twist to the classic.
The crèmeux’s caramel notes from the maple syrup and gold chocolate balance well with the lightness of the sponge components typically used in a charlotte, creating a harmonious and indulgent pastry.
Ingredients:
- 235 g milk
- 335 g cream
- 95 g egg yolks (about 5-6 yolks)
- 100 g maple syrup
- 177 g Callebaut Gold chocolate (or any similar caramel-flavored chocolate)
- 6.5 g gelatin (3 sheets or 1 tsp powder)
Method:
- Soak the gelatin in cold water or hydrate the powder.
- Heat the milk and cream together until they boil.
- Whisk the egg yolks with the maple syrup.
- Temper the yolks by slowly adding the hot milk mixture while whisking.
- Cook the mixture to 84°C, stirring constantly until it thickens.
- Add gelatin and stir until dissolved.
- Stir in chocolate until fully melted and smooth.
- Emulsify with a hand blender (optional).
- Cool slightly and pour into the Charlotte Mold. Freeze it for at least 6 hours.