Crémeux (French for “creamy”) is a dense, soft, classic pudding that’s the new darling of many American pastry chefs. Belinda Leong gives her super-chocolaty version a salty edge; it’s delightful with fruit, cookies and ice cream, or topped with a dab of whipped cream.
Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that’s flecked with minced lemon verbena.
This simple chocolate pot de crème is spiced with cinnamon and allspice. A touch of ground habanero chiles that were dried over an open fire gives it a slightly smoky flavor. If dried habanero is not available, cayenne is a good alternative.