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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.
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.
191 K 2.9/5 (34 reviews)
40 min.
Easy
200 g
6 IngredientsLast modified on: September 12th 2020
For 200 g, you will need:
- 1
½ teaspoon gelatin - 2
1 egg yolk - 3
½ egg - 4
2 tablespoons caster sugar - 5
½ cup fruit coulis (fruit purée) - 6
2 ½ tablespoons butter
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Resting: 15 min.
Cooking: 15 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Put ½ teaspoon gelatin to soak in cold water.
Stage 2 - 3 min.
Stage 3 - 8 min.
Bring ½ cup 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 2 ½ tablespoons 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 610 RDI=60 % | 40 RDI=6 % | 2,830 RDI=140 % | 11,870 RDI: 140 % |
| Per 100 g | 4 RDI=2 % | 310 RDI=30 % | 20 RDI=3 % | 1,440 RDI=70 % | 6,020 RDI: 70 % |
How much will it cost?
- For 200 g : 0.95 €
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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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This recipe uses (among others)
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Frozen nougat, Macarons (the original French macaroons) , Apricot fool, Half-cooked chocolate cake with raspberry coulis, ... See them all 11
Butter
Like these other recipes: Paimpol salad, Salad greens and small omelette, Curried prawn risotto, Smoky sausage and mash, Potatoes with prawns, ... See them all 474
Caster sugar
Like these other recipes: Crêpes Suzette, Gâteau Nantais, Boulangère tart tatin with vine nectarines, Chocolate sauce, Pear and lime meringue pie, ... See them all 361
Gelatin
Like these other recipes: How to use gelatin, Apricot blancmange, Frozen nougat, Little vanilla, clementine and chestnut verrines, Clementine diplomat cream, ... See them all 29
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