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Chocolate Caramel Crémeux

Chef Lauren V. Haas takes the deep, toasted notes of a classic caramel and weaves them into the structured silkiness of a chocolate custard.

It is a sophisticated balancing act where the bitterness of the cocoa and the warmth of the roasted sugar play off one another, resulting in a texture that is exceptionally smooth, dense, and remarkably stable.

Enjoy the recipe today!

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Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

Lauren V. Haas is a Professor at the Culinary Institute of America (CIA), Greystone. Prior to joining the faculty at the CIA, Lauren served as the Lead Chef for the...

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