Crémeux with ruby rb1
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.
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Recipe components
Used Callebaut products
cremeux
| Ingredients | Preparation |
|---|---|
| Boil together. |
| 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. | |
