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.
160K 34 2.9
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Last modified on: September 12th 2020

Keywords for this recipe:
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
Put 4 g gelatin to soak in cold water.

Stage 2 - 3 min.
Fruit crémeux
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
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
Pour the scalding hot coulis onto the egg-sugar mixture wile stirring.

Stage 5 - 5 min.
Fruit crémeux
Pour the mixture back into the pan and bring back to the boil.

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

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

Stage 8 - 3 min.
Fruit crémeux
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
Emulsify the mixture thoroughly with a blender.

Stage 10
Fruit crémeux
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.
Source
Based on arecipe from the INBP (French national bakery institute).
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).
Possible allergens in this recipe: Egg, Milk
How much will it cost?
  • For 400 g : 1.86 €

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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
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, Framboisier, Frozen Nougat, Coupe Augustin, Warm apple feuillantines, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Bounty-style tart for Alison, Rum babas, Seafood feuillantines, Scallops with sorrel and Noilly Prat, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Victoria pineapple and lime tarts, Génoise (Genoa sponge), Vanilla ice cream, Sandwich bread, Cookies of the Camisards, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Clementine diplomat cream, How to use gelatin, Lime crémeux, European glass, ... All
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