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
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 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 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 |
| 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.
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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: Coupe Augustin, Peach Melba, Frozen Nougat, Fillings for macaroons, Warm apple feuillantines, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, French-style peas, Dipping bread with cheese, Breton Pie, Flaky chocolate brioche, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Poppy seed and lemon cake, Doughnuts, Peach and verbena feuilleté, Tatin apple diplomat tart, Hazelnut and orange cake, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Panna cotta, Clementine diplomat cream, Thin tomato jelly and avocado tart, Blackberry and almond fondant tart, ... All |
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