Maple Syrup Crèmeux

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:

  1. Soak the gelatin in cold water or hydrate the powder.
  2. Heat the milk and cream together until they boil.
  3. Whisk the egg yolks with the maple syrup.
  4. Temper the yolks by slowly adding the hot milk mixture while whisking.
  5. Cook the mixture to 84°C, stirring constantly until it thickens.
  6. Add gelatin and stir until dissolved.
  7. Stir in chocolate until fully melted and smooth.
  8. Emulsify with a hand blender (optional).
  9. Cool slightly and pour into the Charlotte Mold. Freeze it for at least 6 hours.