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.
166K 2.9/5 based on 34 reviews
Last modified on: September 12th 2020
Keywords for this recipe:For 1 kg 200 g, you will need:
- 1
12 ml gelatin - 2
6 egg yolks - 3
3 Eggs - 4
150 ml caster sugar - 5
540 ml Fruit coulis (fruit purée) - 6
217 ml butter
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 12 ml gelatin to soak in cold water.
Stage 2 - 3 min.
Stage 3 - 8 min.
Bring 540 ml 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 217 ml 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 |
| 5,550 Kcal or 23,237 Kj | 46 gr | 825 gr | 230 gr |
| 277 % | 18 % | 78 % | 35 % |
| 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 1 kg 200 g : 5.59 €
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: Peach Melba, European glass, Coupe Augustin, Frozen Nougat, Apricot fool, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Citrus tart, Eggs Benedict , Spaghetti with mussels and basil, Sausage mushroom and cheese crumble, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple custard tart, Apple macaronade, Grapefruit cake, Strawberry, kiwi and mascarpone verrines, Valay-Brest, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Pear charlotte, Two-coloured chocolate-orange tart, How to use gelatin, Individual charlottes with morello cherries, ... All |
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