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.
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.
202 K 2.9/5 (34 reviews)
40 min.
Easy
1.90 €
400 g
6 IngredientsLast modified on: September 12th 2020
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: 395 grams
Times for this recipe
Preparation: 15 min.
Resting: 15 min.
Cooking: 15 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Put 4 g gelatin to soak in cold water.
Stage 2 - ⌛ 3 min.
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.
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.
Source: Based on arecipe from the INBP (French national bakery institute).
Nutritional information
How much will it cost?
- For 400 g : 1.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 6
Blackcurrant and chestnut verrines
Blackcurrants and chestnuts and go together really well, as the tang of the one balances the gentle sweetness of the other. Here they are combined in a verrrine, with a blackcurrant crémeux and chestnut mousse, served with a little sablé biscuit.
46 K 1 hour 9 min.
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.
60 K5 1 hour 45 min.
Breton strawberry and verbena tart
Strawberries and verbena go well together. In this recipe they are combined as a verbena crémeux with whole fresh strawberries on a Breton sablé base.
54 K 1 hour 50 min.
Apple and blackcurrant tarts
These little tarts taste every bit as good as they look. The sweetcrust pastry cases are filled with a layer of stewed apple and topped with a blackcurrant crémeux. This offers your guests a delightful element of surprise, as the apple flavour is only discovered as they eat it (but only if you've...
47 K 1 hour 8 min.
Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...
85 K5 1 hour 45 min.
This recipe uses (among others)
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: Framboisier, Blackberry and almond fondant tart, Peach Melba, Apricot fool, Macarons (the original French macaroons) , ... See them all 11
Butter
Like these other recipes: Sautéd broccoli with ham, New peas with almonds, Loaf for "les filles'", Brioche feuilletée (flaky brioche), Chocolate eclairs, ... See them all 486
Caster sugar
Like these other recipes: Doughnuts, Caramelised walnuts, Cantucci di Prato, Crème brulée, Chocolate sauce, ... See them all 369
Gelatin
Like these other recipes: Diplomat cream, Frozen nougat, Double raspberry tartlets, European glass, Thin tomato jelly and avocado tart, ... See them all 29
Other recipes you may also like
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013529 K5 7 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011279 K 24 1 hour 35 min.
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce. March 29th 2020216 K 14.1 1 hour 15 min.
Duet of creamed cauliflower and cabbage
For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce. July 4th 202154 K 55 min.
Cajun pulled pork
Pulled pork is a joint cooked long and slow so that it can be shredded easily with a fork. This Cajun-spiced version can be eaten like a classic meat meal or served in burger buns. February 19th 202361 K 5 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.