Ruby krém

A key component in contemporary patisserie is crémeux. It adds a luscious, creamy taste and texture to pastries and is especially interesting when combined with spongy, crispy and mousse-like textures. To create a ruby crémeux, you will have to apply a few rules of thumb – especially to preserve its naturally sparkling taste and colour. But with this easy recipe, you’ll end up with a perfect crémeux that works for pastries and desserts.