Fruit crémeux


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.
173 K 2.9/5 (34 reviews)
Grade this recipe:
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Last modified on: September 12th 2020
For 400 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Resting: 15 min.
Cooking: 15 min.
All in all: 40 min.
When should you start or finish this recipe?
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.
Fruit crémeux
Put 4 g gelatin to soak in cold water.

Stage 2 - 3 min.
Fruit crémeux
Put into a bowl: 2 egg yolks, 1 Egg and 50 g caster sugar. Mix together with a whisk.

Stage 3 - 8 min.
Fruit crémeux
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.
Fruit crémeux
Pour the scalding hot coulis onto the egg-sugar mixture wile stirring.

Stage 5 - 5 min.
Fruit crémeux
Pour the mixture back into the pan and bring back to the boil.

Stage 6 - 1 min.
Fruit crémeux
Turn off the heat, add the drained gelatin and mix well with the whisk.

Stage 7 - 15 min.
Fruit crémeux
Stand the pan in cold water and leave the mixture to cool to about 104°F (40°C).

Stage 8 - 3 min.
Fruit crémeux
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.
Fruit crémeux
Emulsify the mixture thoroughly with a blender.

Stage 10
Fruit crémeux
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.
Keeping: Several days in the fridge, can be frozen after moulding.
Source: Based on arecipe from the INBP (French national bakery institute).
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=7 %1,230 RDI=120 %80 RDI=10 %5,670 RDI=280 %23,730 RDI: 280 %
Per 100 g4 RDI=2 %310 RDI=30 %20 RDI=3 %1,440 RDI=70 %6,020 RDI: 70 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Egg, Milk
How much will it cost?
  • For 400 g : 1.90 €

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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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