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Clementine Creamy

A clementine cremeux is a little different from cremeux based on pulpy fruits (such as blackcurrant or raspberry), this time more juice is used and the zest.

15K 5 3.8

Last modified on: January 18^th 2023

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For 1 kg 800 g, you will need:

1 150 g caster sugar
2 30 clementines
3 3 eggs
4 6 egg yolks
5 12 g gelatin
6 210 g butter
Total weight: 3,642 grams

Change these quantities to make: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
21 min.	2 hours 10 min.	5 min.	2 hours 36 min.

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Step by step recipe

Stage 1 - 2 hours

Zest 2 clementines into 150 g caster sugar, mix well, film and place in the fridge for at least 2 hours or overnight.

Stage 2 - 1 min.

After this time, add 3 eggs and 6 egg yolks, mix well.

Stage 3 - 1 min.

Soak 12 g gelatin in a bowl of cold water.

Stage 4 - 10 min.

Squeeze the clementines, you should get 250 ml of juice.

Pour the juice into a small saucepan and bring to 60°C (140°F), but do not boil.

Stage 5 - 1 min.

Pour the hot juice over the sugar-egg-zest mixture and mix well.

Stage 6 - 3 min.

Pour this preparation through a fine sieve into a saucepan, you must remove all the clementine peel.

Stage 7 - 5 min.

Place this pan over low heat, and stirring constantly with a maryse or whisk, bring to a boil.

Stage 8 - 1 min.

As soon as the boiling point is reached, remove from heat and add the wrung out gelatin...

Stage 9 - 1 min.

...mix well.

Stage 10 - 10 min.

Cover the pan and plunge it in a bottom of cold water, stick a thermometer in the preparation.

Stage 11 - 2 min.

When the temperature has dropped to 40°C (100°F), add 210 g butter in cold pieces...

Stage 12 - 1 min.

...then mix it all together.

Stage 13

Your clementine cream is ready.

This is a preparation that is usually poured into a mold, or into an already baked pie crust, before chilling it to set.

Remarks

This method can be used with other citrus fruits: grapefruits, oranges, lemons...

If you want to color your creamer (to accentuate the orange in particular) add coloring in step 9.

Keeping

1 or 2 days in the refrigerator, protected by a stretch film, freezes very well

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,025 Kcal or 16,852 Kj	70 gr	420 gr	230 gr
201 %	27 %	40 %	35 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
111 Kcal or 465 Kj	2 gr	12 gr	6 gr
6 %	1 %	1 %	1 %

% 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 1 kg 800 g : 27.36 €

Change currency:

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

Some recipes that use this recipe

Clementines and chestnuts entremet

For this beautiful dessert, we place a disc of clementine cream on a chestnut dacquoise cookie. We will use the technique of the insert taken in the cold for this recipe, and thus to obtain easily a very beautiful dessert.
10K 14 hours 59 min.

See all recipes that use it

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Filo leeks and cheese tart, Scallop and leek pancakes, Elsa's Comtoise galette, Two-cheese vegetable gratin, Half-cooked chocolate cake with raspberry coulis, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Fraisier (French strawberry cake), Pistachio tiramisu, Framboisier, Apricot and pistachio clafoutis, Rum babas, ... All
	Clementines: You can check-out other recipes which use it, like for example: Clementine Chantilly, Little vanilla, clementine and chestnut verrines, Citrus crunch, Clementine sorbet, Corsican tarts, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, How to use gelatin, Coconut-vanilla cream for Elsa , Apricot blancmange, Blackberry and almond fondant tart, ... All

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