I am happy that somebody starts this trend on the internet. In Austria we don’t use buttercream at all, only for old fashioned cakes. So I can’t understand it till today!
Thnx for the sharing , are these recipes forgiven or do we have to stick to the exact measurements? Obviously the method isn't something we can play with, especially pasturing and cooking the eggs. Let me know pls . Thnx from Melbourne 🇳🇿❤
I’ve never tried doing cremeux before but seeing your recipe, I would love to give it a go. If I use it as a filling for a cake and put buttercream barrier and frosting would it be ok?
I am happy that somebody starts this trend on the internet.
In Austria we don’t use buttercream at all, only for old fashioned cakes.
So I can’t understand it till today!
Hazelnut paste added would definitely elevate, mixed in once cooled.....👍
Full recipe on my website!
What’s your website
I didn’t find it 😞😞
Thnx for the sharing , are these recipes forgiven or do we have to stick to the exact measurements? Obviously the method isn't something we can play with, especially pasturing and cooking the eggs. Let me know pls . Thnx from Melbourne 🇳🇿❤
Cremeux is basically chochalate added to creme anglaise.. correct me if wrong?
Thanks! Definitely trying it this weekend!
I did your recipe and works great!
I used to my chocolate cake. It ware superb, thank you!
My pleasure 😊
I looked on the website and can’t find this recipe anywhere! Can you give some details of ingredients?
A cross between a mousse and a pudding 😋😋
The best!
How about fill the cake with choco ganache? Its different taste and texture?
You used to go by topless baker, correct? Your videos are always detailed and educational, good to come across you again!
I’ve never tried doing cremeux before but seeing your recipe, I would love to give it a go. If I use it as a filling for a cake and put buttercream barrier and frosting would it be ok?
Yes PERFECT
Thank you!😊
Just eat the whole pot as is 😂😋
Yup!!