Crémeux with ruby rb1
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.
- Level:
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Easy
- Makes:
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for 6 inserts in entremets ( each insert 200 g)
cremeux
Ingredients: cremeux
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163 g35% cream
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244 graspberry puree
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16 glime puree
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20 gglucose DE 40
Preparation: cremeux
Boil together.
Ingredients: cremeux
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130 gegg yolks (pre-mixed)
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61 gsugar
Preparation: cremeux
Mix and add to the cream mixture. Cook like anglaise to 82°C.
Ingredients: cremeux
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16 g82% butter
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61 ggelatine mass
Preparation: cremeux
Mix into anglaise until homogeneous.
Pour into piping bags. Cool before applying or serving.
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