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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.

122K 25 3

Last modified on: September 12^th 2020

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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: 394 grams

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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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: 2 egg yolks, 1 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.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.

Keeping

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,850 Kcal or 7,746 Kj	15 gr	275 gr	77 gr
92 %	6 %	26 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
470 Kcal or 1,968 Kj	4 gr	70 gr	19 gr
23 %	1 %	7 %	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).

Possible allergens in this recipe: Egg, Milk

How much will it cost?

For 400 g : 1.86 €

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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.

Some recipes that use this recipe

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See all recipes that use it

Source

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

This recipe uses (among others)

	Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Peach Melba, Blackberry and almond fondant tart, Half-cooked chocolate cake with raspberry coulis, Coupe Augustin, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Cashew-nut and Parmesan biscuits, Fried cheese toasties with avocado, Shiitake eggs, Almond macaroon cake, Flaky brownie brioche, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Shortcrust pastry (pâte brisée), Confectioner's custard (Crème pâtissière, or French pastry cream), Frozen cottage cheese with strawberries, Household cake (Gâteau de ménage), ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, European glass, Thin tomato jelly and avocado tart, Avocado and smoked salmon terrine , Frozen Nougat, ... All

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