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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.

7,9355/5 for 4 ratings

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 for:

Measures:

How long does it take?

Time required

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

% 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 : 3.30 €

Note : These prices are only approximate

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Recipes which use this 2

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: Apricot fool, Half-cooked chocolate cake with raspberry coulis, Frozen Nougat, Peach Melba, European glass, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Cheese tart, Italian toast, "Oeufs rabattus" with leeks, Crusty pistachio, almond and apricot flan, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Nonettes, Fish "à la Bordelaise", Cream sauce with Vin Jaune, Colcannon, Roast pork with sage, cooked in a bag., ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Chicken breasts in a potato crust, Real custard sauce (crème anglaise), Salmon and spinach quiche, Chocolate and vanilla crème brûlée, ... All

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