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
Reno X dark chocolate 54.5%
105g
Egg Yolk
40g
Sugar
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.
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
Reno Concerto chocolate lactee caramel
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.
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.
