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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.

11,8245/5 for 4 ratings

Last modified on: September 2^nd 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

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
12 min.	15 min.	13 min.	40 min.

Keeping: 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?

Work this out...

Step by step recipe

Stage 1 - 2 min.

Put 4 g gelatin to soak in cold water.

Stage 2 - 3 min.

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.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,932 Kcal or 8,089 Kj	20 gr	275 gr	83 gr
97 %	8 %	26 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
450 Kcal or 1,884 Kj	5 gr	64 gr	19 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).

How much will it cost?

For 400 g : 1.97 €

Note : These prices are only approximate

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Some recipes that use this recipe

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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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): You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Peach Melba, Fillings for macaroons, Warm apple feuillantines, Framboisier, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Yeast-based flaky dough (for croissants), Milk rolls, Pear, grapefruit and pistachio tart, Fried bread with leek and poached egg , Spaghetti with mussels and basil, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, Mayonnaise, Pistachio custard tart, Fried egg in bread, Pear, grapefruit and pistachio tart, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Smoked salmon sacristains, Maroilles cheese quiche, Quiche Bretonne, Cannelés, Salmon and spinach quiche, ... All

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