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.
161K 34 2.9
Last modified on: September 12th 2020
Keywords for this recipe:For 400 g, you will need:
- 1
1 teaspoon gelatin - 2
2 egg yolks - 3
1 egg - 4
¼ cup caster sugar - 5
1 cup Fruit coulis (fruit purée) - 6
1⁄3 cup butter
How long does 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 1 teaspoon gelatin to soak in cold water.
Stage 2 - 3 min.
Stage 3 - 8 min.
Bring 1 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 1⁄3 cup 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 |
| 1,850 Kcal or 7,746 Kj | 15 gr | 275 gr | 77 gr |
| 92 % | 6 % | 26 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 470 Kcal or 1,968 Kj | 4 gr | 70 gr | 19 gr |
| 23 % | 1 % | 7 % | 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 recipes that use this recipe
Apple and blackcurrant tarts
These little tarts taste every bit as good as they look. The sweetcrust pastry cases are filled with a layer of stewed apple and topped with a blackcurrant crémeux. This offers your guests a delightful element of surprise, as the apple flavour is only discovered as they eat it (but only if you've...
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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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Blackcurrant and chestnut verrines
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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, Macarons (the original French macaroons) , Coupe Augustin, European glass, Fillings for macaroons, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Diamond biscuits, "BN style" chocolate-filled biscuits, Puff or flaky pastry (pâte feuilletée), "Au vert" beef, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Brioche dough, Little caramelized peach tarts, Clafoutis batter, Black sesame flan, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Diplomat cream, Clementine Creamy, Clementine diplomat cream, Pistachio panna cotta with custard, ... All |
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