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.
182 K 2.9/5 (34 reviews)
40 min.
Easy
400 g
6 IngredientsLast modified on: September 12th 2020
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
Change these quantities to make:
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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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=7 % | 1,230 RDI=120 % | 80 RDI=10 % | 5,670 RDI=280 % | 23,730 RDI: 280 % |
| 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 400 g : 1.90 €
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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.
Some other recipes using this recipeSee them all 6
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Breton strawberry and verbena tart
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This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.
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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: Blackberry and almond fondant tart, Frozen nougat, European glass, Half-cooked chocolate cake with raspberry coulis, Framboisier, ... See them all 11
Butter
Like these other recipes: Oatmeal and apple cookies, Potatoes with prawns, Baked potoatoes with herb butter or cream , Turban of sole with langoustines, Creamy Comtoise artichoke gratin, ... See them all 461
Caster sugar
Like these other recipes: Peach and verbena feuilleté, Apple macaronade, Rhubarb tart, Toasted-flour biscuits, Basic cake batter - the French way, ... See them all 357
Gelatin
Like these other recipes: Lime meringue tart, Corsican tarts, Clementine diplomat cream, Panna cotta, Individual charlottes with morello cherries, ... See them all 29
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