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Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools.
Often used as a tart filling or in other desserts, crémeux is usually poured to set in a mould.
This fruity version is made with raspberries.
Often used as a tart filling or in other desserts, crémeux is usually poured to set in a mould.
This fruity version is made with raspberries.
216 K 2.9/5 (34 reviews)656684
Last modified on: October 24th 2026
For 400 g, you will need:
- 1
4 g gelatin - 2
2 egg yolks - 3
1 egg - 4
50 g caster sugar - 5
180 g fruit coulis (fruit purée) - 6
70 g butter - Total weight: 395 grams
Times for this recipe
Preparation
15 min.
Resting
15 min.
Cooking
15 min.
All in all
45 min.
When should you start or finish this recipe?
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Step by step recipe
Step 1 - ⌛ 2 min.
Put 4 g gelatin to soak in cold water.
Step 2 - ⌛ 3 min.
Step 3 - ⌛ 8 min.
Bring 180 g fruit coulis (fruit purée) (unsweetened) to the boil in a saucepan on medium heat. This is a raspberry coulis.to simmer
Step 4 - ⌛ 2 min.
Pour the scalding hot coulis onto the egg-sugar mixture wile stirring.
Step 5 - ⌛ 5 min.
Pour the mixture back into the pan and bring back to the boil.
Step 6 - ⌛ 1 min.
Turn off the heat, add the drained gelatin and mix well with the whisk.
Step 7 - ⌛ 15 min.
Stand the pan in cold water and leave the mixture to cool to about 104°F (40°C).
Step 8 - ⌛ 3 min.
Once the mixture has cooled to the right temperature, pour into a tall-sided container and add 70 g butter in small pieces.
Step 9 - ⌛ 1 min.
Emulsify the mixture thoroughly with a blender.
Step 10
Your crémeux is now ready to be poured into the mould for your recipe.
Remarks
Regardless of what you may read elsewhere, crémeux is not a kind of confectioner's custard (french pastry cream) as it contains neither flour nor cornflour. It is more of an egg custard, though really in a class of its own.
Do be sure to use an unsweetened fruit coulis, or reduce the sugar in the recipe to compensate, or your crémeux will be too sweet.
Do be sure to use an unsweetened fruit coulis, or reduce the sugar in the recipe to compensate, or your crémeux will be too sweet.
Keeping: Several days in the fridge, can be frozen after moulding.
Source: Based on arecipe from the INBP (French national bakery institute).
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 4 g RDI=6 % | 20 g RDI=8 % | 19 g RDI=27 % | 273 kcal RDI=14 % | 1,143 kJ RDI=14 % |
| Whole recipe | 15 g RDI=23 % | 81 g RDI=30 % | 77 g RDI=105 % | 1,076 kcal RDI=54 % | 4,504 kJ RDI=54 % |
How much will it cost?
For 400 g
1.90 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example:
Butter
Like these other recipes:
Caster sugar
Like these other recipes:
Gelatin
Like these other recipes:
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