Brittanny Biscuit with Milk Chocolate Crémeux

The smooth, creamy flavour of No. 6 milk chocolate complements the rich buttery notes of the Brittany biscuits.

Ruth Hinks, UK World Chocolate Master

  • 8 biscuits
  • 45 minutes
  • Easy


Milk Chocolate Crémeux
4g Gelatine powder
20g Water
125g Whipping cream
125g Whole milk
50g Egg yolks (2 large)
25g Caster sugar
330g No. 6 milk chocolate

Brittany Biscuits
150g Unsalted butter
130g Caster sugar
50g Egg yolks (2 large)
200g Plain flour
3g Baking powder
3g Salt


Milk Chocolate Crémeux

  1. Mix the gelatine powder and water in a small bowl, and stand for 5 minutes.
  2. Bring the whipping cream and milk to the boil.
  3. Whisk together the egg yolks and sugar, then slowly whisk in the boiled cream mixture.
  4. Add the gelatine and No. 6 milk chocolate, and stir well.
  5. Set in the fridge.

Brittany Biscuits

  1. Preheat the oven to 180°C.
  2. Beat together the butter and sugar until light and creamy.
  3. Beat in the yolks.
  4. Add the flour, baking powder and salt, and mix until combined.
  5. Press the mixture into a silicon cookie tray.
  6. Bake for 15-20 minutes, until light golden brown.


Using a piping bag and star nozzle, pipe the crémeux on top of the Brittany biscuit. Place seasonal fruit around the edge, garnish with a chocolate decoration (optional) and serve.

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