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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.

2,6665/5

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Last modified on: September 2nd 2018

For 400 g, you will need:

How long does it take?

PreparationRestingCookingStart to finish
12 min.15 min.13 min.40 min.
Preservation: 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?
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Step by step recipe

1 Fruit crémeux : Photo of step #1Put 4 g gelatin to soak in cold water. 2 min.
2 Fruit crémeux : Photo of step #2Put into a bowl: 55 g egg yolk, 70 g egg and 50 g caster sugar. Mix together with a whisk. 3 min.
3 Fruit crémeux : Photo of step #3Bring 180 g Fruit coulis (fruit purée) (unsweetened) to the boil in a saucepan on medium heat. This is a raspberry coulis. 8 min.
4 Fruit crémeux : Photo of step #4Pour the scalding hot coulis onto the egg-sugar mixture wile stirring. 2 min.
5 Fruit crémeux : Photo of step #5Pour the mixture back into the pan and bring back to the boil. 5 min.
6 Fruit crémeux : Photo of step #6Turn off the heat, add the drained gelatin and mix well with the whisk. 1 min.
7 Fruit crémeux : Photo of step #7Stand the pan in cold water and leave the mixture to cool to about 104°F (40°C). 15 min.
8 Fruit crémeux : Photo of step #8Once the mixture has cooled to the right temperature, pour into a tall-sided container and add 70 g butter in small pieces. 3 min.
9 Fruit crémeux : Photo of step #9Emulsify the mixture thoroughly with a blender. 1 min.
10 Fruit crémeux : Photo of step #10Your 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
CaloriesProteins CarbohydratesFats
115821 gr79 gr85 gr
58 %8 %7 %13 %
Per 100 g
CaloriesProteins CarbohydratesFats
2705 gr18 gr20 gr
14 %2 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories 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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Recipes which use this 1

Raspberry tart
Raspberry tart
Source: Based on arecipe from the INBP (French national bakery institute).
Grade this recipe :

More recipes?

This recipe use (among others)
Fruit coulis (fruit purée)Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Fillings for macaroons, Coupe Augustin, Frozen Nougat, Half-cooked chocolate cake with raspberry coulis, Peach Melba, ... [All]
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Salmon chard rolls, Brioche dough, Koulibiak in pie dish, Cramique, ... [All]
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Lemon Mayonnaise, Scrambled eggs (Oeufs brouillés), Spinach Omelette, Moist Lemon Cake, Cramique, ... [All]
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle and courgette spaghetti, carbonara style, Coconut-vanilla cream for Elsa , Cannelés, Scallops with crunchy vegetables and wine sabayon, Butter cream, ... [All]

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