Salted Caramel Chocolate Crémeux with Toasted Hazelnuts, Bourbon Oranges, and Bourbon Cream
Prep. Time:
30 minutes
Baking Time:
15 minutes active (plus 4–8 hours setting time)
Total Time:
45 minutes active (plus setting time)
Serves:
4 servings
Luke created this dish for Masterchef UK Professionals Season 18. This elegant set dessert sits between mousse and ganache in texture, with a salted caramel chocolate crémeux that Tom Parker Bowles praised for its beautiful caramelisation and bold salt, set over a crunchy toasted hazelnut base he called gorgeous. Marcus Wareing described the bourbon cream as absolutely sensational and the dish overall as clean, precise, and executed to perfection.
Chef's Notes: Addressing the Judge and Critic Feedback
Marcus Wareing — "Crémeux is almost like in between a chocolate mousse and a ganache. So one's firm, one's soft — it sort of sits in the middle."
This is the essential character of the dessert, and it's controlled by two factors: the ratio of chocolate to cream, and the presence of egg yolks. A ganache (just chocolate and cream) sets firmly because cocoa butter crystallises as it cools. A mousse is lightened with whipped cream or meringue, making it airy. A crémeux uses egg yolks cooked into a custard before meeting the chocolate — this gives it that distinctive yielding, almost pudding-like texture that holds its shape on a plate but melts instantly on the tongue. Getting the custard to precisely 180°F (82°C) is the critical technique; undershoot and the crémeux won't set, overshoot and you'll get scrambled eggs.
Tom Parker Bowles — "The crémeux is nicely caramelised, and there's a real whack of salt in there."
The salted caramel element is what elevates this beyond a standard chocolate crémeux. The caramel needs to be dark enough to contribute genuine bitter-toffee complexity — pale caramel is just sweet. And the salt must be assertive enough to register as a distinct flavour, not merely "seasoning." Flaky salt is essential here: Maldon or fleur de sel provide irregular bursts of salinity that keep each bite interesting. Fine table salt would dissolve uniformly and taste harsh.
Tom Parker Bowles — "It just kind of sent me for a loop. I might need something to call me a cab and get me a kebab."
Both the bourbon oranges and the bourbon cream deliver serious alcohol. This is by design — the sweetness and richness of the crémeux need a bold counterpoint, and the bourbon's vanilla, caramel, and oak notes naturally complement both the chocolate and the orange. If you'd prefer something less potent, reduce the bourbon by a third. But the critics loved the punch, so at least try it at full strength first.
Jimi Famurewa — "The wasabi rocket is actually really nice. A very slight undercurrent of heat just adds another bit of interest."
This is the kind of unexpected garnish choice that separates a good dessert from a memorable one. Wasabi rocket (sometimes sold as wild rocket or Italian rucola) has a naturally peppery, slightly horseradish-like heat that cuts through the richness of the chocolate and cream. If you can't find wasabi rocket specifically, regular wild rocket works well — its peppery bite provides a similar function. A few baby mustard leaves or even a whisper of freshly microplaned horseradish would also work in a pinch.
Marcus Wareing — "Clean, precise, executed to perfection. It's delicious."
From the chef who nearly forgot his tart was supposed to be molten just one round earlier, this verdict represents a remarkable progression. Luke's crémeux worked because he understood the principle of contrast: dense chocolate against crunchy hazelnuts, boozy orange brightness against the richness of the cream, and the quiet heat of wasabi rocket to keep the palate engaged. Every element had a purpose.
Troubleshooting Guide
Crémeux hasn't set after chilling: Either the custard didn't reach 180°F (82°C), or the chocolate-to-cream ratio was off. If the crémeux is still pourable after 8 hours in the fridge, you can rescue it by gently reheating in a bain-marie to about 120°F (50°C), adding an extra 1 oz (30 g) of finely chopped chocolate, blending smooth, and re-chilling.
Crémeux is too firm / ganache-like: Too much chocolate relative to the custard volume, or the cream was under-measured. Next time, reduce the chocolate by about 15–20 g. The set crémeux should yield to a spoon with gentle pressure.
Caramel seized and won't dissolve: If adding cream to hot caramel creates a hard, stubborn mass, return the pan to low heat and keep whisking patiently. The hardened sugar will eventually dissolve back into the liquid. This can take 2–3 minutes of gentle heating. Adding a tablespoon of warm water can help.
Custard scrambled: The heat was too high or the stirring stopped. If you see small curds forming, immediately remove from heat and strain through a fine-mesh sieve — this will catch most of the scrambled bits. A brief blitz with a stick blender can rescue a lightly curdled custard.
Bourbon cream is too runny: The cream was either under-whipped before adding the bourbon, or the bourbon was too warm. Whip to definite soft peaks before adding alcohol, and make sure the bourbon is at room temperature or cooler.
Storage and Make-Ahead Tips
This is an excellent make-ahead dessert — in fact, the crémeux requires it. The full set crémeux keeps beautifully in the fridge for up to 3 days, making it ideal for dinner party planning. The hazelnut bases can be prepared and pressed into their vessels a day ahead and stored, covered, at room temperature. The bourbon oranges improve with time — prepare them up to 24 hours in advance and keep refrigerated. Only the bourbon cream should be made within a few hours of serving. Assemble the final garnishes — rocket leaves, salt flakes — at the table or just before bringing dishes out.
Variations
Whisky Version: Replace the bourbon with a smooth Scotch whisky (Dalwhinnie, Glenkinchie) for a more subtly smoky character in both the cream and oranges.
Blood Orange Variation (Winter): When blood oranges are in season, substitute them for the navel oranges. Their ruby colour and more complex, slightly berry-like flavour create a stunning visual and flavour contrast against the dark chocolate.
Simplified Version: If the bourbon oranges feel like one component too many, omit them and serve the crémeux with just the hazelnut base, bourbon cream, and a scattering of fresh raspberries. The acid from the berries provides a similar bright counterpoint.
Dark Chocolate and Espresso: Replace the salted caramel with espresso — infuse the cream with 2 tablespoons of coarsely ground coffee for 30 minutes before straining and proceeding. Maintain the salt. Serve with the bourbon cream and orange as written.
Ingredients
Instructions
TOAST THE HAZELNUT BASE
1. Preheat oven to 350°F (180°C). Spread hazelnuts on a baking sheet and toast for 8–10 minutes, shaking once, until golden and fragrant. Watch carefully — hazelnuts burn quickly once they turn.
2. Let cool for 5 minutes, then roughly chop — a mixture of fine crumbs and larger pieces for textural variety. Toss with melted butter, brown sugar, and salt.
3. Divide the hazelnut mixture among four serving vessels (glasses, ramekins, or shallow bowls, about 200 ml / 7 oz each), pressing gently to create a compact base layer. Set aside.
MAKE THE SALTED CARAMEL
4. Place the ⅓ cup sugar in a heavy-bottomed saucepan over medium heat. Do not stir — let the sugar melt from the edges inward, swirling the pan gently to redistribute. Cook until deep amber colour, about 4–5 minutes. It should smell richly of toffee, not burnt.
5. Immediately remove from heat and carefully pour in about half the cream — the mixture will bubble violently and seize. This is normal. Return to low heat and whisk gently until the caramel dissolves back into the cream. Add remaining cream and milk, whisking until smooth. Bring to just below a simmer.
MAKE THE CRÉMEUX
6. In a separate bowl, whisk the egg yolks with the 2 tablespoons custard sugar until pale and slightly thickened, about 1 minute.
7. TEMPER THE EGGS: Pour about a third of the hot caramel-cream mixture into the yolk mixture in a slow stream, whisking constantly. Pour the tempered mixture back into the saucepan with the remaining caramel cream.
8. COOK THE CUSTARD: Return to medium-low heat and cook, stirring constantly with a spatula, scraping the bottom and corners. The custard is ready at 180°F (82°C) on an instant-read thermometer, or when it coats the back of a spoon thickly enough that a line drawn through it holds its shape (nappe stage). Do not let it boil.
9. EMULSIFY WITH CHOCOLATE: Immediately strain the hot custard through a fine-mesh sieve onto the chopped chocolate. Let sit for 1 minute, then stir gently from the centre outward in small circles until perfectly smooth and glossy. A brief blitz with a stick blender on low speed creates the smoothest emulsion — avoid incorporating air.
10. SEASON BOLDLY: Stir in the flaky sea salt. Taste — the salt should be clearly present, cutting through the chocolate's richness. Add more if needed.
11. SET THE CRÉMEUX: Pour warm crémeux over the hazelnut bases, filling to about three-quarters full. Press cling film directly onto the surface of each to prevent a skin forming. Refrigerate for at least 4 hours, ideally overnight. The set texture should be spoonable and dense but yield softly.
PREPARE THE BOURBON ORANGES
12. SEGMENT THE ORANGES: Cut top and bottom off each orange. Stand on a cut end and carefully cut away all peel and pith. Holding the peeled orange over a bowl, cut between membranes to release individual segments.
13. MAKE THE BOURBON SYRUP: Squeeze remaining juice from membranes into a small saucepan. Add sugar and bring to a gentle simmer, stirring until dissolved. Cook 2–3 minutes until slightly thickened. Remove from heat, stir in bourbon and vanilla.
14. Pour warm syrup over orange segments. Cover and refrigerate for at least 30 minutes or up to 24 hours.
MAKE THE BOURBON CREAM
15. In a chilled bowl, whip cold cream and icing sugar to soft peaks — billowy, not stiff. Fold in the bourbon. The bourbon should be clearly identifiable.
16. Keep refrigerated until plating. Can be made up to 2 hours ahead.
PLATE AND SERVE
17. Remove crémeux from the fridge 5–10 minutes before serving to take the sharp chill off. Peel off cling film.
18. Spoon or quenelle a generous portion of bourbon cream on top of or alongside the crémeux. Arrange 4–5 bourbon orange segments next to or around the crémeux, drizzling bourbon syrup over them. Scatter a few wasabi rocket leaves across the plate. Finish with flaky sea salt on the crémeux surface and, if desired, the lightest drizzle of olive oil.
19. Serve immediately. The crémeux will slowly soften at room temperature, which is desirable — a slightly relaxed crémeux has a more luxurious mouthfeel than a fridge-cold one.
