Replacing Cointreau Crème a la Carte
Crème a la Carte is an excellent range of ready-made ganaches from Callebaut made from a base of white chocolate, cream, sugar and alcohol.
In light of Callebaut’s decision to discontinue the Cointreau and Tia Maria versions of the Crèmes, we have been working with Callebaut to develop simple recipes which will allow you to recreate a range of alcohol Crèmes using the neutral Base Crème (SCM270B) and any one of a number of culinary alcohol concentrates available from Keylink.
| Description | Alcohol To Use | Recipe |
Cointreau Crème |
SCL100 | Cointreau Concentrate 2.5% |
Coffee Crème |
SCL210 | Coffee Calypso Concentrate 4.0% (Note: no brown colour) |
Brandy Crème |
SCL122 | St. Remy Napoleon Brandy Concentrate 2.5% |
Amaretto Crème |
SCL166 | Amaretto Concentrate 2.5% |
With the recipes, the percentage given represents the ratio of alcohol to base mass. For example, for 1 kg of Base Crème you would add 25ml of Cointreau 60% concentrate. So one bottle of the Cointreau concentrate would be enough for 40kgs of ganache.
Whilst these are our recommended recipes, you are of course always free to vary the concentration if you want a stronger or weaker flavour.
More Options
Why not experiment with other alcohols or flavourings to create your own distinctive fillings?
For further information on the Keylink range, please don’t hesitate to call us.
Keylink: +44 (0) 114 245 5400.
