4: Pour the scalding hot coulis onto the egg-sugar mixture wile stirring.
5: Pour the mixture back into the pan and bring back to the boil.
6: Turn off the heat, add the drained gelatin and mix well with the whisk.
7: Stand the pan in cold water and leave the mixture to cool to about 104°F (40°C).
8: Once the mixture has cooled to the right temperature, pour into a tall-sided container and add 70 g butter in small pieces.
9: Emulsify the mixture thoroughly with a blender.
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.