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.
15,2534.6/5 for 5 ratings
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Last modified on: September 2nd 2018

For 400 g, you will need:

Change those ingredients for: 200 g 400 g 800 g 1 kg 200 g

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
12 min.15 min.13 min.40 min.
Keeping: Several days in the fridge, can be frozen after moulding.
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  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 2 min.
Fruit crémeux : Photo of step #1
Put 4 g gelatin to soak in cold water.

Stage 2 - 3 min.
Fruit crémeux : Photo of step #2
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.
Fruit crémeux : Photo of step #3
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.
Fruit crémeux : Photo of step #4
Pour the scalding hot coulis onto the egg-sugar mixture wile stirring.

Stage 5 - 5 min.
Fruit crémeux : Photo of step #5
Pour the mixture back into the pan and bring back to the boil.

Stage 6 - 1 min.
Fruit crémeux : Photo of step #6
Turn off the heat, add the drained gelatin and mix well with the whisk.

Stage 7 - 15 min.
Fruit crémeux : Photo of step #7
Stand the pan in cold water and leave the mixture to cool to about 104°F (40°C).

Stage 8 - 3 min.
Fruit crémeux : Photo of step #8
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.
Fruit crémeux : Photo of step #9
Emulsify the mixture thoroughly with a blender.

Stage 10
Fruit crémeux : Photo of step #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

Whole recipe
Energetic valueProteins CarbohydratesFats
1,932 Kcal or 8,089 Kj20 gr275 gr83 gr
97 %8 %26 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
450 Kcal or 1,884 Kj5 gr64 gr19 gr
23 %2 %6 %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).

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Some recipes that use this recipe

Breton apple and rhubarb tart
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.
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Raspberry tart
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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...
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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.
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See all recipes that use it

Source

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

More recipes?

This recipe uses (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: Warm apple feuillantines, Apricot fool, Macarons (the original French macaroons) , Blackberry and almond fondant tart, Framboisier, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Chocolate sweetcrust pastry, Tomatoes Provençal, Potimarron (Japanese chestnut pumpkin) purée, Mouna, Pogne de Romans, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Chocolate and matcha tea biscuits, Caribbean upside-down cake, Toffee apple upside-down cake, Muffin dough, Crusty pistachio, almond and apricot flan, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Eggs Comtoise, Breton sablé biscuit dough, Lemon Confectioner's Custard, Crème brulée, Maroilles cheese quiche, ... All

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