Soak <quantity>3</quantity> gold gelatin leaves in a bowl with cold water and hydrate them according to the manufacturer’s instructions

Combine <quantity>250<unit>g</unit></quantity> of cream and <quantity>250<unit>g</unit></quantity> of milk in a pot over low heat

Add <quantity>70<unit>g</unit></quantity> of egg yolks. Whisk and stir the mixture constantly while heating it up

Remove from the heat once the temperature reaches <temperature>85<unit>°C</unit></temperature>

Add the pre-soaked gelatins and whisk until it melts

Incorporate <quantity>220<unit>g</unit></quantity> of blonde chocolate and mix until it's well combined

Combine until homogeneous and refrigerate for 4h to set. The chocolate crémeux is ready

Enjoy this delicious dessert!