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What is exactly a "cremeux"?

post #1 of 8
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I have recently watched a French Pastry Competition and many of the contestants were making what they called "a cremeux" as a cream filling for their cakes or pies. ( For example. cremeux au citron ( lemon cremeux), cremeux au chocolat ( chocolate cremeux). Sometimes it seemed only like a pastry cream with added butter. What is the exact process for making " a Cremeux" . It seems very popular , Thank you

post #2 of 8

@Evelyne,

Hi! From what I know a cremeux is not a pastry name. It's the point of going from a thick nape to a pretty thick consistency. I think?

edit, hang tight someone will pop on with more info.

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post #3 of 8


Cremeux

Is French for creamy. It could be anything but in a lot of cases is used in reference to like a velvety chocolate sauce., But it could be raspberry, vanilla or hazelnut. It is a typical misused word that many think means it must be chocolate

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 8
Right, simply put , creamy
A silky velvety mouth feel , varying in consistancy.

A filling, a sauce, custard, pudding, mashed potatoes.....

@ Pan : it can be referred to as that also .

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post #5 of 8

My French is pretty rusty, but isn't "cremeux" an adjective form, i.e., "creamy" rather than a noun "a cream"?

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post #6 of 8
I have made various flavors of cremeux and see it as a specific item and have never made one with starch as you would a pastry cream.
Generally you start with an anglaise, though if it is a fruit cremeux this stage is generally eggs, sugar and puree. Often there is gelatin added, then it is either poured over chocolate and mixed or cooled to 140 and butter is incorporated. The end result is firm enough to be layered in a dessert and hold it's shape or pipeable.
post #7 of 8
Cremeux recipe example:
Fruit [URL][/URL]
For a chocolate cremeux just go the Valrhona website and they have dozens. They do a nice chart so you can substitute different varieties of chocolate and flavors.
post #8 of 8

Thank you, Chefed... for clarifying... something so simple, and delicious if it's made right. Lol

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