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.
199 K 2.9/5 (34 reviews)
40 min.
Easy
1.90 €
400 g
6 IngredientsLast modified on: September 12th 2020
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: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Put 4 g gelatin to soak in cold water.
Stage 2 - ⌛ 3 min.
Stage 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
Stage 4 - ⌛ 2 min.
Pour the scalding hot coulis onto the egg-sugar mixture wile stirring.
Stage 5 - ⌛ 5 min.
Pour the mixture back into the pan and bring back to the boil.
Stage 6 - ⌛ 1 min.
Turn off the heat, add the drained gelatin and mix well with the whisk.
Stage 7 - ⌛ 15 min.
Stand the pan in cold water and leave the mixture to cool to about 104°F (40°C).
Stage 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.
Stage 9 - ⌛ 1 min.
Emulsify the mixture thoroughly with a blender.
Stage 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).
Nutritional information
How much will it cost?
- For 400 g : 1.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 6
Breton strawberry and verbena tart
Strawberries and verbena go well together. In this recipe they are combined as a verbena crémeux with whole fresh strawberries on a Breton sablé base.
53 K 1 hour 50 min.
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.
58 K5 1 hour 45 min.
Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...
84 K5 1 hour 45 min.
Little blackcurrant and vineyard peach sablé tarts
Superb little tarts, bursting with summer flavours: a Breton sablé base, a blackcurrant crémeux, and topped with slices of vineyard (or blood) peaches, every bit as delicious as they are colourful..
43 K 4 hours 20 min.
Apple and blackcurrant tarts
These little tarts taste every bit as good as they look. The sweetcrust pastry cases are filled with a layer of stewed apple and topped with a blackcurrant crémeux. This offers your guests a delightful element of surprise, as the apple flavour is only discovered as they eat it (but only if you've...
46 K 1 hour 8 min.
This recipe uses (among others)
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Frozen nougat, Warm apple feuillantines, Peach Melba, Apricot fool, ... See them all 11
Butter
Like these other recipes: Smoked tomato toast, Filet mignon with asparagus, Lille style chicken, Linzer torte, Choux pastry (pâte à choux), ... See them all 481
Caster sugar
Like these other recipes: Little apple and verbena tarts, Crème brulée, Apple custard tart, Pecan fruit rolls , Jam doughnuts, ... See them all 364
Gelatin
Like these other recipes: Apricot blancmange, How to use gelatin, Lime crémeux, Thin tomato jelly and avocado tart, Corsican tarts, ... See them all 29
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018392 K 14 1 day 1 hour 25 min.
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates. January 25th 2022340 K 13.7 15 min.
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in a recipe. July 30th 2016241 K4.4 2 hours 20 min.
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts. August 1st 2018123 K 30 min.
Norwegian tartines
Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots. February 19th 202047 K 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.