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White Chocolate Cremeux

Ingredients:

Cream
600 ml
Vanilla
2 pods
Glucose
60 gr
Inverted Sugar/Trimoline
60 gr
White Chocolate
670 gr
Cream, cold
1.4 ltr

Preparation mode:

  1. Bring to boil 600 gr cream, vanilla, glucose and inverted sugar
  2. Pour over chocolate and blitz with hand blender
  3. While blitzing start pouring cold cream slowly
  4. Blitz well and refrigerate over night
  5. Whip up like a cream – keep an eye as it whips up fast
  6. Quenelle or pipe

Used for Granny Smith Muille Feuille

Source: https://pastrytimes.com/recipes/white-chocolate-cremeux/