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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.

167K 2.9/5 based on 34 reviews

Last modified on: September 12^th 2020

Keywords for this recipe:

For 200 g, you will need:

1 0.07 oz gelatin
2 1 egg yolk
3 ½ Egg
4 0.9 oz caster sugar
5 0 kg 3 g Fruit coulis (fruit purée)
6 1.3 oz butter

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
12 min.	15 min.	13 min.	40 min.

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Step by step recipe

Stage 1 - 2 min.

Put 0.07 oz gelatin to soak in cold water.

Stage 2 - 3 min.

Put into a bowl: 1 egg yolk, ½ Egg and 0.9 oz caster sugar. Mix together with a whisk.

Stage 3 - 8 min.

Bring 0 kg 3 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.

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 1.3 oz 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.

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 value	Proteins	Carbohydrates	Fats
2,834 Kcal or 11,865 Kj	8 gr	614 gr	38 gr
142 %	3 %	58 %	6 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
1,438 Kcal or 6,021 Kj	4 gr	312 gr	19 gr
72 %	2 %	29 %	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 200 g : 0.93 €

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

This recipe uses (among others)

	Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: European glass, Warm apple feuillantines, Peach Melba, Half-cooked chocolate cake with raspberry coulis, Frozen Nougat, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Cabbage julienne with ham, Caramelized apple and walnut cake, Sweetcrust pastry (pâte sablée), Elsa's Comtoise galette, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Blackcurrant, vanilla and lime verrine , Lemon tart, Peach and verbena feuilleté, Chocolate mousse with hazelnuts, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Bounty-style tart for Alison, Pistachio panna cotta with custard, Crunchy blackcurrant and mascarpone cream verrine, Coconut-vanilla cream for Elsa , ... All

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