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.
111K 24 3.0
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Last modified on: September 12th 2020

Keywords for this recipe:PastryCreamyCrémeuxBasicTartFruits
For 400 g, you will need:

Change these quantities to make: 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.
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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: 2 egg yolks, 1 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.to simmer

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.
Keeping
Several days in the fridge, can be frozen after moulding.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,850 Kcal or 7,746 Kj15 gr275 gr77 gr
92 %6 %26 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
470 Kcal or 1,968 Kj4 gr70 gr19 gr
23 %1 %7 %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 : 1.86 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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See all recipes that use it
Source
Based on arecipe from the INBP (French national bakery institute).
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: Half-cooked chocolate cake with raspberry coulis, Warm apple feuillantines, Framboisier, Blackberry and almond fondant tart, Frozen Nougat, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Parcels of fish fillet in spinach, Quail egg canapés, Provençal colombier for Pentecost, Breton Pie, Potatoes with prawns, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Frozen cottage cheese with strawberries, Flaked almond tart, Fresh fruit in sabayon, Crème caramel, Crêpes Suzette, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Avocado and smoked salmon terrine , How to use gelatin, Double raspberry tartlets, Bavaroise cream, ... All
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