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.
167K 2.9/5 based on 34 reviews
Last modified on: September 12th 2020
Keywords for this recipe: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: 394 grams
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 min. | 15 min. | 13 min. | 40 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 2 min.
Put 4 g gelatin to soak in cold water.
Stage 2 - 3 min.
Stage 3 - 8 min.
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.
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 70 g 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,668 Kcal or 23,731 Kj | 17 gr | 1,227 gr | 77 gr |
| 283 % | 7 % | 116 % | 12 % |
| 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 % |
How much will it cost?
- For 400 g : 1.86 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
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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: Fillings for macaroons, Warm apple feuillantines, Blackberry and almond fondant tart, Frozen Nougat, Apricot fool, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Eggs Benedict , Chocolate muffins, Chaud-froid of grapefruit, pineapple and lime custard , Little chocolate and hazelnut fondants, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple crisps, Plain cake, Stewed rhubarb, Caramelized apple "moelleux" cake, Apple Pie, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Plum and almond panna cotta, Diplomat cream, Crunchy blackcurrant and mascarpone cream verrine, How to use gelatin, ... All |
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