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
800 g
6 IngredientsLast modified on: September 12th 2020
For 800 g, you will need:
- 1
8 g gelatin - 2
4 egg yolks - 3
2 eggs - 4
100 g caster sugar - 5
360 g fruit coulis (fruit purée) - 6
140 g butter - Total weight: 790 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 8 g gelatin to soak in cold water.
Stage 2 - 3 min.
Stage 3 - 8 min.
Bring 360 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 140 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 | 30 RDI=10 % | 2,450 RDI=230 % | 150 RDI=20 % | 11,340 RDI=570 % | 47,460 RDI: 570 % |
| 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 800 g : 3.75 €
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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
Breton apple and rhubarb tart
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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Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...
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Blackcurrant and chestnut verrines
Blackcurrants and chestnuts and go together really well, as the tang of the one balances the gentle sweetness of the other. Here they are combined in a verrrine, with a blackcurrant crémeux and chestnut mousse, served with a little sablé biscuit.
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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: Framboisier, Blackberry and almond fondant tart, Macarons (the original French macaroons) , Frozen nougat, European glass, ... See them all 11
Butter
Like these other recipes: Old style brioche, Quail egg canapés, Pistachio shortbread biscuits, Leek and egg frichti, Gingerbread, ... See them all 461
Caster sugar
Like these other recipes: Fruit crumble, Peach and verbena feuilleté, Puits d'amour, Apple Tatin Terrine, Caramelized pear custard tart, ... See them all 357
Gelatin
Like these other recipes: Black Forest gateau, Two-coloured chocolate-orange tart, Thin tomato jelly and avocado tart, Diplomat cream, Individual charlottes with morello cherries, ... See them all 29
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