Chocolate Cremeux with Gingersnaps

Chocolate Cremeux with Gingersnaps

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14321

10/22/15

(Updated) Recipe errors?

By Jennifer Ferre

A few questions about this recipe: --once the chocolate is coarsely chopped, what do you do with it? --what exactly is meant by custard, and what do you do with 4 1/2 cups of it? --strain? Strain what?

*editor's note: Recipe updated, thank you!

 


The smell of baked goods like gingerbread immediately brings back wonderful childhood holiday memories. Add a creamy chocolate pudding element to the mix and what could be better? Pastry Sous Chef Tara Lumley created this delicious dessert pairing for you to enjoy at Deerpark Restaurant, or you can prepare your own version for a holiday celebration at home.

Serves 12

Preparation Time: 45 minutes


Cremeux Ingredients

  • 2 cups + 6 tablespoons milk
  • 2 cups + 6 tablespoons heavy cream
  • 13 egg yolks
  • 1/4 cup + 4 tablespoons sugar
  • 2 1/2 cups dark chocolate (choose at least 74% cacao)

Gingersnaps Ingredients

  • 1 3/4 cups sugar
  • 1 1/2 cups shortening
  • 1/2 cup molasses
  • 2 eggs
  • 4 1/8 cups flour
  • 1 tablespoon baking soda
  • 1 tablespoon + 2 teaspoons cinnamon
  • 1 tablespoon + 1 teaspoon cloves
  • 1 tablespoon + 2 teaspoons ginger

Preparation Instructions

Cremeux: Chop the chocolate coarsely. Bring milk and cream to a boil. Whisk egg yolks and sugar together—do not let mixture sit too long because sugar will “cook” the egg yolks. Add about 2 cups of heated cream to egg mixture and whisk until combined. Pour the cremeux mixture back into pot and add the chopped chocolate. Allow the chocolate to melt for about 2 minutes before continuing to whisk until the cremeux mixture thickens. Strain the cremeux, pour into glasses, and let set overnight.

Gingersnaps: Cream sugar, shortening, and molasses together until light and fluffy, then slowly add eggs until incorporated. Combine dry ingredients in a separate bowl and mix well. Add dry ingredients to egg mixture and mix until incorporated. Use a small scoop to form each cookie (approximately 1 ounce each). Roll each cookie in sugar and bake at 350°F for 10 minutes until golden brown. Serve approximately 4 cookies with each 3 oz. portion of chocolate cremeux.


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