Cremeux dark chocolate 76%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux dark chocolate 68%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux dark chocolate 64%
Intermediate level
Cremeux chocolate ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux dark chocolate 58%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux dark chocolate 56%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux dark chocolate 54,5%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux milk chocolate 38%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux milk chocolate 34%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux milk chocolate 33,6%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux white chocolate 33%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux white chocolate 31,5%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux white chocolate 28%
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux chocolate lactee carmel
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux chocolate caramel oro
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux chocolate dark hazelnut
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux chocolate milk hazelnut
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux chocolate white hazelnut
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Cremeux chocolate pistachio
Intermediate level
Chocolate cremeux ideal for filling various desserts that must be stored and consumed at refrigerator temperature (+5°C)
Sinfonia dark chocolate 76% |
85g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
125g |
Cream 35% milk fat. |
125g |
Cremeux dark 76%
Ingredients
Sinfonia dark chocolate 76%
85g
Egg yolk
40g
Sugar
25g
Whole milk
125g
Cream 35% milk fat.
125g
Preparation
- Mix the yolk with sugar, add hot milk and cream, mix and bring everything to 80-85°C (higher temperatures could lead to egg coagulation).
- Add the chocolate and blend with an immersion blender.
- Put in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh pastries such as cakes, single portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Sinfonia dark chocolate 68% |
95g |
Egg Yolk |
40g |
Sugar |
25g |
Whole milk |
125g |
Cream 35% milk fat |
125g |
Cremeux dark 68%
Ingredients
Sinfonia dark chocolate 68%
95g
Egg Yolk
40g
Sugar
25g
Whole milk
125g
Cream 35% milk fat
125g
Preparation
- Mix the egg yolk with the sugar, add the boiling milk and cream, mix and bring everything back to 80-85°C (higher temperatures might cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a positive blast chiller until completely cooled.
- Use for filling fresh pastries such as cakes, single portions, petits fours, etc.
- Pastries made with this basic recipe should be stored in the refrigerator.
Reno concerto dark chocolate 64% |
105g |
Egg Yolk |
40g |
Sugar |
25g |
Whole milk |
125g |
Cream 35% m.g- |
125g |
Cremeux dark 64%
Ingredients
Reno concerto dark chocolate 64%
105g
Egg Yolk
40g
Sugar
25g
Whole milk
125g
Cream 35% m.g-
125g
Preparation
- Mix the egg yolk with the sugar, add the hot milk and cream, mix and bring everything to 80-85°C (higher temperatures could lead to egg coagulation).
- Add the chocolate and blend with an immersion mixer.
- Place in the refrigerator, with film in contact, for at least 3 hours or in a positive blast chiller until completely cooled.
- Use to fill fresh pastries such as cakes, single portions, miniatures etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Reno Concerto dark chocolate 58% |
105g |
Egg Yolk |
40g |
Sugar |
25g |
Whole milk |
125g |
Cream 35% milk fat |
125g |
Cremeux dark 58%
Ingredients
Reno Concerto dark chocolate 58%
105g
Egg Yolk
40g
Sugar
25g
Whole milk
125g
Cream 35% milk fat
125g
Preparation
- Mix the egg yolk with the sugar, add the hot milk and cream, mix and bring everything to 80-85°C (higher temperatures could lead to egg coagulation).
- Add the chocolate and blend with an immersion blender.
- Put in the refrigerator, with film in contact, for at least 3 hours or in a positive blast chiller until completely cooled.
- Use for filling fresh pastries such as cakes, single portions, petits fours, etc.
- Pastries made with this basic recipe should be stored in the refrigerator.
Sinfonia dark chocolate 56% |
105g |
Egg Yolk |
40g |
Sugar |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux dark 56%
Ingredients
Sinfonia dark chocolate 56%
105g
Egg Yolk
40g
Sugar
25g
Whole milk
125g
Cream 35% m.f.
125g
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Reno X dark chocolate 54.5% |
105g |
Egg Yolk |
40g |
Sugar |
25g |
Whole milk |
125g |
Cream 35% milk fat. |
125g |
Cremeux dark 54,5%
Ingredients
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Sinfonia milk chocolate 38% |
180g |
Egg yolk |
45g |
Lilly Neutro |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux milk 38%
Ingredients
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Reno Concerto milm chocolate 34% |
180g |
Egg yolk |
45g |
Lilly neutro |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux milk 34%
Ingredients
Reno Concerto milm chocolate 34%
180g
Egg yolk
45g
25g
Whole milk
125g
Cream 35% m.f.
125g
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Reno X milk chocolate 33.6% |
180g |
Egg yolk |
45g |
Lilly neutro |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux milk 33,6%
Ingredients
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Sinfonia white chocolate 33% |
220g |
Egg yolk |
50g |
Lilly neutro |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux white chocolate 33%
Ingredients
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Reno Concerto white chocolate 31,5% |
220g |
Egg yolk |
50g |
Lilly neutro |
25g |
Whole milk |
125g |
Cream 35% milk fat. |
125g |
Cremeux white chocolate 31.5%
Ingredients
Reno Concerto white chocolate 31,5%
220g
Egg yolk
50g
25g
Whole milk
125g
Cream 35% milk fat.
125g
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Reno X white chocolate 28% |
220g |
Egg yolk |
50g |
Lilly neutro |
25g |
Whole milk |
125g |
Cream 35% m.g. |
125g |
Cremeux white chocolate 28%
Ingredients
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Reno Concerto chocolate lactee caramel |
180g |
Egg yolk |
45g |
Lilly neutro |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux chocolate lactee caramel
Ingredients
Egg yolk
45g
25g
Whole milk
125g
Cream 35% m.f.
125g
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Aurea chocolate caramel oro |
220g |
Egg yolk |
50g |
Lilly neutro |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux chocolate caramel oro
Ingredients
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Sinfonia chocolate dark hazelnut |
160g |
Egg yolk |
50g |
Sugar |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux chocolate dark hazelnut
Ingredients
Sinfonia chocolate dark hazelnut
160g
Egg yolk
50g
Sugar
25g
Whole milk
125g
Cream 35% m.f.
125g
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Reno Concerto milk hazelnut |
180g |
Egg yolk |
50g |
Lilly neutro |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux chocolate milk hazelnut
Ingredients
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Sinfonia white hazelnut |
220g |
Egg yolk |
50g |
Lilly neutro |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux chocolate white hazelnut
Ingredients
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Aurea pistacchio chocolate |
220g |
Egg yolk |
50g |
Lilly neutro |
25g |
Whole milk |
125g |
Cream 35% m.f. |
125g |
Cremeux chocolate pistachio
Ingredients
Preparation
- Mix the egg yolk with sugar, add the boiling milk and cream, mix and bring everything to 80-85°C (higher temperatures may cause the egg to curdle).
- Add the chocolate and blend with an immersion blender.
- Place in the refrigerator, covered with plastic wrap, for at least 3 hours or in a blast chiller until completely cooled.
- Use for filling fresh desserts such as cakes, individual portions, petits fours, etc.
- Desserts made with this basic recipe should be stored in the refrigerator.
Crafted using IRCA Group professional solutions
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO GIANDUIA LATTE
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO LACTEE CARAMEL
PASTRY
IRCA
LILLY NEUTRO
CHOCOLATE
IRCA
RENO X CIOCCOLATO BIANCO 28%
CHOCOLATE
IRCA
RENO X CIOCCOLATO AL LATTE 33,6%
CHOCOLATE
IRCA
RENO X CIOCCOLATO FONDENTE 54,5%
CHOCOLATE
DOMORI
Domori Aurea Caramel Oro
CHOCOLATE
