Crémeux with ruby rb1

Created by

  • Ryan Stevenson - Baker, Paddock Bakery
level 1

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.

Recipe components

Callebaut® ingredients


  • 163g
    35% cream
  • 244g
    raspberry puree
  • 16g
    lime puree
  • 20g
    glucose DE 40

Boil together.

  • 130g
    egg yolks (pre-mixed)
  • 61g

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.