Milk sugar free chocolate crémeux | callebaut.com
This milk chocolate crémeux recipe is great for patisserie inserts or fillings. The end result won't be as dense as a ganache, and has a richer... read more
Ingredients
- 300 g 35% cream
- 100 g 3.6% full cream milk
- 50 g isomalt
- 25 g maltitol
- 100 g egg yolks
- 450 g Callebaut Milk Chocolate with Maltitol - MALCHOC-M - 5kg Block
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