Fruit crémeux

Step by step recipe:

  1. 2 min.Fruit crémeux : Photo of step #1
    Put 4 g gelatin to soak in cold water.
  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.
  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.
  4. 2 min.Fruit crémeux : Photo of step #4
    Pour the scalding hot coulis onto the egg-sugar mixture wile stirring.
  5. 5 min.Fruit crémeux : Photo of step #5
    Pour the mixture back into the pan and bring back to the boil.
  6. 1 min.Fruit crémeux : Photo of step #6
    Turn off the heat, add the drained gelatin and mix well with the whisk.
  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).
  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.
  9. 1 min.Fruit crémeux : Photo of step #9
    Emulsify the mixture thoroughly with a blender.
  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.

Recipes which use it: 1

Raspberry tart
Raspberry tart

Source:

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

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