If there was a competition between all the chocolate pastry sweets to see which is the creamiest, this chocolate cremeux one would take the cake (pun intended).

This is the perfect dessert to make when entertaining, especially Easter time! I mean, adorable cremeux rocher eggs? It’s my kind of posh Easter treat. Plus it’s so simple, and you can make it in advance and of course, impress all your guests.

If you’ve never made (or tried) a cremeux before, this is your day. I’m showing you just how easy it is to make, with only a few ingredients, and some setting time in the fridge, you’ll be serving up a fancy French classic like a pro.

Let’s dig in.

What is a chocolate crémeux, and what do I do with it?

A cremeux is a set custard / Crème anglaise. It can be spiked with all kinds of flavours, and used in different ways, like frosting for a cake instead of buttercream or ganache, filling a tart or as a pastry cream for other pastries, or as in this case, on its own as a plated dessert (because it’s awesome).

What’s involved? (Full recipe card below)

You start by making the creme anglaise. I like to make this over a double boiler (a boil set over a pot of simmering water) whisking your milk, cream, sugar vanilla and eggs, bringing it up to a temperature of 85 C / 185 F. The mixture will begin to thicken at around 80 C / 175 F. Many recipes will call for making it straight in the saucepan, if that;s how you like to make it, go for it. I like the double boiler method as a simpler and more food proof method.

Then you add in your flavouring into the creme anglaise, in our case, dark chocolate. Then you pour into a mould and set. Simple as that.

While it’s doing its thing in the fridge, you’ll make your caramelised hazelnuts. Heat up the maple syrup in a small pan, when it bubbles, add the hazelnuts, stir it around for a few minutes then add pour out onto a sheet pan lined with baking paper to cool.

Fun variations to try

• Add some espresso or instant coffee to make a mocha flavour.
• Serve with a cherry compote for black forest vibes.
• Make it boozy, add some whisky or a touch of red wine.
• Add a side of whipped cream and fresh fruit.

Cooking tips and tools for success

• You’ll need a thermometer. Getting the custard to 85 C / 185 F is important to get more of a solid set. You can take it to 65 C / 149 F but it will be a much softer set consistency.
• Whisk your creme anglaise. Make sure you keep whisking during the custard making process, this will make sure the custard won’t get hot spots and curdle.
• Caramelising hazelnuts. You want to cook them long enough that they will harden once cooled, this is called ‘crack point’ when the sugars start to form new compounds (between 148 C / 300 F and 154 C / 310 F). You can test with a thermometer or eyeball. When it is bubbling, you’re looking for the maple to have reduced and darkened slightly.
• Use a lined sheet pan. Don’t pour the caramelised hazelnuts directly onto the tray without baking paper or they will stick to it.
• Let them cool. Make sure you don’t touch the caramelised hazelnuts until fully cooled, the sugar temp will be very hot!

Plating up: To rocher or not to rocher - also what is a rocher?

A rocher is a smooth, oval shaped scoop of something yum. In this case, chocolate cremeux. It can take some practice (I certainly have not nailed it!), so don’t put too much pressure on your plating. You just want a nice dessert spoon scoop in the middle of your plate. Create a little indent with the back of your spoon into the chremeux, then add a small drizzle of olive oil. You can plate up the hazelnuts however you like, a nice little cluster on the side works well.

More tasty sweet treats to love:

If you’ve got a craving for something simple and sweet, my cinnamon roll nut granola should come with a warning, it is highly addictive! My Whipped ricotta croissant with honey is super moreish and easy to make, as are my Jam & creme fraiche croissant, and cheesecake and blueberry croissant. My For a fruity twist, my Roasted strawberry tart and Roasted strawberries with whipped ricotta are a must.