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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.

15,2534.6/5 for 5 ratings

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Last modified on: September 2^nd 2018

For 400 g, you will need:

1 4 g gelatin
2 55 g egg yolk
3 70 g egg
4 50 g caster sugar
5 180 g Fruit coulis (fruit purée)
6 70 g butter
Total weight: 429 grams

Change those ingredients for: 200 g 400 g 800 g 1 kg 200 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
12 min.	15 min.	13 min.	40 min.

Keeping: Several days in the fridge, can be frozen after moulding.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 2 min.

Put 4 g gelatin to soak in cold water.

Stage 2 - 3 min.

Put into a bowl: 55 g egg yolk, 70 g egg and 50 g caster sugar. Mix together with a whisk.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,932 Kcal or 8,089 Kj	20 gr	275 gr	83 gr
97 %	8 %	26 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
450 Kcal or 1,884 Kj	5 gr	64 gr	19 gr
23 %	2 %	6 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 400 g : 1.97 €

Note : These prices are only approximate

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Source

Based on arecipe from the INBP (French national bakery institute).

More recipes?

This recipe uses (among others)

	Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Apricot fool, Macarons (the original French macaroons) , Blackberry and almond fondant tart, Framboisier, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate sweetcrust pastry, Tomatoes Provençal, Potimarron (Japanese chestnut pumpkin) purée, Mouna, Pogne de Romans, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate and matcha tea biscuits, Caribbean upside-down cake, Toffee apple upside-down cake, Muffin dough, Crusty pistachio, almond and apricot flan, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Eggs Comtoise, Breton sablé biscuit dough, Lemon Confectioner's Custard, Crème brulée, Maroilles cheese quiche, ... All

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