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.
Mix and add to the cream mixture. Cook like anglaise to 82°C.
Mix into anglaise until homogeneous.
Pour into piping bags. Cool before applying or serving.