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Cremeux

post #1 of 6
Thread Starter 
Does melting down cremeux in order to pour into layered dessert ruin the texture?
post #2 of 6
Depends on your recipe. In a recipe with gelatin you can melt it down by using a tempering method. It will reset just fine. Just keep it under 185f.
post #3 of 6
If you have no gelatin in the recipe you can blend it back into a liquid with a stick blender pour and rest in fridge.
post #4 of 6

I have no idea if your product can be "melted", (maybe thinned instead) but when googling the French word (means creamy...not a lot of help lol) I did come across a gelato site and this awesome pix.

Since the first translation that came to mind was ice cream thought I would include it.

 

http://www.cremeuxexmachina.com/

 

mimi

post #5 of 6

most of the recipes for cremeux ive came across are just anglaise set with gelatin.  just saying, randomly. i wonder why that is. 

post #6 of 6

For those who don't know, cremeux is an adjective, not a noun, see: http://www.collinsdictionary.com/dictionary/french-english/cr%C3%A9meux
 

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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