Fruit crémeux

A recipe from cooking-ez.com

For 400 g, you will need:

• 1 4 g gelatin
• 2 2 egg yolks
• 3 1 Egg
• 4 50 g caster sugar
• 5 180 g Fruit coulis (fruit purée)
• 6 70 g butter
• Total weight: 395 grams

Times:

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

Step by step recipe

1	Put 4 g gelatin to soak in cold water.
2	Put into a bowl: 2 egg yolks, 1 Egg and 50 g caster sugar. Mix together with a whisk.
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
4	Pour the scalding hot coulis onto the egg-sugar mixture wile stirring.
5	Pour the mixture back into the pan and bring back to the boil.
6	Turn off the heat, add the drained gelatin and mix well with the whisk.
7	Stand the pan in cold water and leave the mixture to cool to about 104°F (40°C).
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	Emulsify the mixture thoroughly with a blender.
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.

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