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
Last modified on: September 2nd 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
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 min. | 15 min. | 13 min. | 40 min. |
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...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | Put 4 g gelatin to soak in cold water. | 2 min. |
| 2 |  | Put into a bowl: 55 g egg yolk, 70 g egg and 50 g caster sugar. Mix together with a whisk. | 3 min. |
| 3 |  | Bring 180 g Fruit coulis (fruit purée) (unsweetened) to the boil in a saucepan on medium heat. This is a raspberry coulis. | 8 min. |
| 4 |  | Pour the scalding hot coulis onto the egg-sugar mixture wile stirring. | 2 min. |
| 5 |  | Pour the mixture back into the pan and bring back to the boil. | 5 min. |
| 6 |  | Turn off the heat, add the drained gelatin and mix well with the whisk. | 1 min. |
| 7 |  | Stand the pan in cold water and leave the mixture to cool to about 104°F (40°C). | 15 min. |
| 8 |  | Once 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 |  | Emulsify the mixture thoroughly with a blender. | 1 min. |
| 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.
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
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How much will it cost?
For 400 g : 1.97 €
Recipes which use this 1
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Source: Based on arecipe from the INBP (French national bakery institute).
More recipes?
This recipe use (among others) | 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] |
 | Butter: 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] |
 | Egg: 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 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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