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.
3,6255/5
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
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.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.
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: Coupe Augustin, Framboisier, European glass, Frozen Nougat, Apricot fool, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Clafoutis "Marie-Antoinette", Scallops with fondue of leeks, Coconut tuiles, Potatoes with bacon and herbs, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Sushi, Tatin apples with mascarpone cream, Little lemon biscuits, Caribbean upside-down cake, Brownie, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Salmon chard rolls, Confectioner's custard (Crème pâtissière, or French pastry cream), Thin endive tart, You should not leave egg yolks in contact with sugar, ... All |
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