Dark chocolate cremeux piped on a light dacquoise sponge
Published: June 30th, 2021 | Last Updated: July 24th, 2021
This is a classic flavour combination all wrapped up into a single bite.
These ingredients should make around 70 pieces.
- 70g caster sugar
- 200g egg whites
- 200g pure icing sugar
- 100g hazelnut meal (ground hazelnuts)
- 80g almond meal (ground almonds)
Dark Chocolate Cremeux
- 70g egg yolks
- 30g caster sugar
- 225g whole milk (full-cream milk)
- 60g heavy cream (35% fat)
- 125g dark chocolate in small pieces 70%
- 30g feuilletine
- pinch of gold lustre powder
Tools used for this Recipe*
The hand blender (a.k.a., stick blender or immersion blender) in this recipe is used to blend the creme anglaise and the melted chocolate together into a perfectly emulsified mixture. The speed and attachments of the hand blender is a necessity to make the cremeux smooth. Using a whisk is possible, but not ideal as it is too slow and risks adding too much air into the cremeux. A perfectly emulsified cremeux will ensure that it doesn’t split, sets nicely and is really smooth and creamy.
The hand blender is actually one of our most used tools when making desserts. We recommend this one which we’ve been using for years and it’s the trusted brand used in many professional kitchens and patisseries.
An instant-read or infrared thermometer is useful to ensure the anglaise reaches the right temperatures. Avoid the risk of overheating the anglaise and having to start again.
Cookie Cutters for cutting out the dacquoise: Buy it on Amazon
Silicone Mats for baking the dacquoise: Buy it on Amazon
Saucepan for making the creme anglaise for the cremeux: Buy it on Amazon
Scale for precise measurements of all the ingredients: Buy it on Amazon
*Note: We earn a small commission for the links above at no extra cost to you.
Dark Chocolate Cremeux
(Note: we've made a detailed guide on making Dark Chocolate Cremeux. Check it out for more tips and insights.)
- Mix the sugar and eggs until combined. Stirring with a spoon or spatula should be fine. We don’t want to whip any air into the mixture
- Heat milk and cream together in a saucepan on medium heat until it’s roughly around 70°C (it should be hot, but not simmering).
- Temper eggs and sugar by pouring in a third of the heated milk mixture while stirring. This will gently bring the eggs closer to the desired temperature without shocking it.
- Pour the tempered egg mixture into the milk and cream and continue heating on a low heat until it reaches 82-84°C (or until it has thickened slightly) to make a creme anglaise. While heating, use a spatula to scrape every part of the saucepan (don’t forget the corners) to avoid overcooking any part of the mixture. Once it’s reached the desired temperature and consistency, take it off the heat immediately.
- Pour the creme anglaise through a fine-mesh sieve over the chocolate, allow 30 seconds for the creme-anglaise to melt the chocolate and then emulsify it with a hand blender, being careful not to incorporate air.
- (optional) Cool the cremeux in an ice bath to room temperature so that it sets faster.
- Touch plastic wrap to the entire exposed surface and store it in the fridge until set completely (4-6 hours or ideally overnight). It is ready once it is able to hold its shape but it should still be soft.
- Preheat the oven to 180°C.
- Sift the almond meal, hazelnut meal and icing sugar together.
- Beat the egg whites on medium speed in a stand mixer with the whisk attachment. When the egg whites are mostly foamy and white, gradually add the sugar. Continue beating to form a meringue until it is able to hold a stiff peak. Be careful not to over whip!
- Fold the meringue into the sifted mixture until evenly combined, being careful not to deflate the mixture.
- Spread the mixture with an offset spatula onto a lined baking sheet into a layer about 1.5 cm thick. Try to make sure the surface is even and the sides are clean so that it bakes evenly and to avoid burning.
- (optional) Lightly sprinkle chopped hazelnuts over the dacquoise.
- Bake for 30 minutes or until the middle is golden brown. It may require a slightly longer or shorter time depending on your oven. The time also varies depending on how much you make and how thick the mixture is spread to.
- Once golden, allow to cool completely at room temperature. The mixture may deflate a little, but that’s okay!
- Once the dacquoise has cooled and the cremeux has set, cut 3cm circles out the dacquoise with a ring cutter.
- Transfer the cremeux to a piping bag fitted with a 1cm round tip.
- Pipe small kisses onto the dacquoise. The technique is to hold the tip about half a centimeter away from the dacquoise, squeeze the cremeux so that it spreads to the edge of the dacquoise while rising slowly, then pull the piping bag directly up without squeezing.
- (Optional) Combine the feuilletine and gold lustre powder until evenly coated and sprinkle onto the one bites from a height.
- Serve immediately or store in the fridge until ready to serve.
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