Lime crémeux


Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.
7,312 5 4.8
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Last modified on: April 14th 2021

Keywords for this recipe:LimeCrémeuxPâtisserieBaseFillingTart

For 500 g, you will need:

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
34 min.5 min.7 min.46 min.
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Step by step recipe


Stage 1 - 1 min.
Lime crémeux : Photo of step #1
Put 4 g gelatin in cold water for 5 minutes to soften it.

Stage 2 - 20 min.
Lime crémeux : Photo of step #2
Pour 150 g milk into a saucepan and grate the zest of 1 lime into it.

Put on medium heat and bring to the boil.

Turn off the heat and leave to infuse for 15 minutes.

Put 50 g caster sugar to soak in a dish of cold water.

Stage 3 - 3 min.
Lime crémeux : Photo of step #3
Put 2 eggs and 50 g caster sugar into a bowl and mix well.

Stage 4 - 2 min.
Lime crémeux : Photo of step #4
Pour the lime-infused milk onto this mixture through a fine strainer.

Press down on the zest with a spatula or spoon to squeeze out all the milk.

Stage 5 - 2 min.
Lime crémeux : Photo of step #5
Add the lime juice and mix well.

Stage 6 - 2 min.
Lime crémeux : Photo of step #6
Pour this mixture back into the same pan (after cleaning) and put back on medium heat.

Stage 7 - 7 min.
Lime crémeux : Photo of step #7
Bring to the boil, whisking gently and constantly as it thickens.

Drain the gelatin and mix in.

Stage 8 - 5 min.
Lime crémeux : Photo of step #8
Stop the cooking by standing the pan in cold water. Cover and leave for about 5 minutes.

Stage 9 - 3 min.
Lime crémeux : Photo of step #9
Transfer the mixture to a high-sided container (or blender goblet). Add 70 g butter really cold and cut into small pieces.

Stage 10 - 1 min.
Lime crémeux : Photo of step #10
Blend until smooth and evenly mixed.

Stage 11
Lime crémeux : Photo of step #11
Your lime crémeux is ready.

Remarks

For a more distinct lime flavour, double the quantity of juice and zest in stage 4.

Keeping:

Should be poured into a tart case immediately.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,047 Kcal or 4,384 Kj23 gr65 gr77 gr
52 %9 %6 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
216 Kcal or 904 Kj5 gr14 gr16 gr
11 %2 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Some recipes that use this recipe

Victoria pineapple and lime tarts
Victoria pineapple and lime tarts

This recipe for dainty tarts has sweetcrust pastry (preferably with coconut) cases, filled with sautéed Victoria pineapple and topped with a lime crémeux.
3,408 21 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, "Psychedelic" sandwich bread, Potato gratin, Dipping bread with cheese, Liège waffles, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Onion fondue, Galette Charentaise, Baked potoatoes with herb butter or cream , Tournedos Rossini, Spinach Croque-monsieur , ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Mulled apple juice, Quick Strawberry Millefeuille, Pear charlotte, Like Bounty, Pistachio panna cotta with custard, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, St Tropez tart, Pistachio panna cotta with custard, Diplomat cream, Fruit crémeux, ... All

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