Pistachio Crémeux with Chocolate and Sea Salt Crumb

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    5hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1065

This luscious dessert features a smooth set custard, imbued with buttery pistachios and white chocolate, which is scooped onto a bed of crunchy, salty chocolate crumb.

recipe updated 13 Oct. 2025

Ingredients

  • White chocolate icon
    White chocolate
    500 g
  • Unsalted butter icon
    Unsalted butter
    30 g
  • Thickened cream icon
    Thickened cream
    500 g
  • Egg yolk icon
    Egg yolk
    6
  • Caster sugar icon
    Caster sugar
    90 g
  • Pistachio paste icon
    Pistachio paste
    2 tablespoons
  • Almond meal icon
    Almond meal
    60 g
  • Plain flour icon
    Plain flour
    40 g
  • Cocoa powder icon
    Cocoa powder
    25 g
  • Sea salt flakes icon
    Sea salt flakes
    ½ teaspoon
  • Pistachios icon
    Pistachios
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Sieve
  • kCook icon Jug
  • kCook icon Baking tray - medium

Step preview

  1. Making the crémeux:
  2. Fit the Creaming Beater
  3. Add cream into the appliance bowl
  4. Heat until hot - 2 minutes, 95ºC, speed Stir 1
  5. Transfer the hot cream into a jug and set aside
  6. Clean the appliance bowl and fit the Whisk Tool
  7. Add the ingredients into the appliance bowl
  8. Whisk until light and fluffy - 4 minutes, speed 5
  9. Then add the cream from the jug gradually while the machine is running
  10. Whisk until well combined - 1 minute, speed 3
  11. Remove the Whisk Tool, fit the Creaming Beater and splashguard
  12. Heat until thickened - 20 minutes, 85ºC, speed Stir 1
  13. Then add chocolate
  14. Let melt - 2 minutes
  15. Mix until combined - 2 minutes, speed Stir 1
  16. Strain the mixture through a fine sieve into a clean bowl and discard any lumps
  17. Cover the surface with plastic wrap
  18. Chill in the fridge until set - 4 hours
  19. Making the chocolate crumb:
  20. Line a baking tray with parchment paper
  21. Preheat the oven - 180ºC
  22. Clean the appliance bowl and fit the Creaming Beater
  23. Add butter into the appliance bowl
  24. Heat until melted - 2 minutes, 80ºC, speed Off
  25. Then add the next ingredients
  26. Mix until combined - 1 minute, speed Min
  27. Spread the mixture evenly on the baking tray
  28. Bake until dry on top - 7 minutes, 180ºC
  29. Stir the mixture to prevent burning and continue baking - 7 minutes, 180ºC
  30. Stir the mixture again and continue baking until dry and crunchy - 7 minutes, 180ºC
  31. Divide the chocolate crumbs between serving plates
  32. Use a warm spoon to scoop some of the pistachio crémeux on top
  33. Garnish, if desired
  34. Serve
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