Discovering cake’s ingredients: Crémeux in Pastry Making
Today I want to introduce you to the wonderful world of crémeux. This luxurious component is a staple in many modern desserts, and understanding it can elevate your pastry skills. Let’s explore what crémeux is, how it differs from mousse and cream, and how to make a classic crémeux. I’ll also share some personal cooking tips to help you perfect this delightful treat.
What is Crémeux?
Crémeux, which means “creamy” in French, is a rich, smooth, and velvety cream often used in French pastry. It is made by combining a traditional crème anglaise (a pouring custard) with chocolate or other flavorings. The result is a stable, pipeable cream that can be used as a filling or topping for cakes, tarts, and other pastries.
Difference Between Crémeux, Mousse, and Cream
Crémeux: This is a custard-based cream that is thickened with egg yolks and sometimes gelatin. It has a dense, smooth texture and is often flavored with chocolate or fruit. Crémeux is stable enough to be piped and holds its shape well.
Mousse: Mousse is lighter and airier than crémeux. It is made by folding whipped cream or whipped egg whites into a flavored base, such as chocolate or fruit puree. The whipped ingredients give mousse its characteristic light and fluffy texture.
Cream: Cream, in the context of pastry, usually refers to whipped cream or pastry cream. Whipped cream is simply heavy cream that has been whipped to incorporate air, making it light and fluffy. Pastry cream (crème pâtissière) is a thick custard made with milk, eggs, sugar, and cornstarch, often used as a filling for pastries.
Classic Crémeux Recipe
Here’s a simple recipe for a classic chocolate crémeux:
Ingredients:
200ml heavy cream
200ml whole milk
100g dark chocolate (70% cocoa)
3 large egg yolks
50g sugar
Method:
Heat the Cream and Milk: In a saucepan, combine the cream and milk. Heat until just simmering, then remove from heat.
Whisk Egg Yolks and Sugar: In a bowl, whisk the egg yolks and sugar until pale and thick.
Temper the Eggs: Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Cook the Mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Add the Chocolate: Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
Chill: Pour the crémeux into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 4 hours or until set.
Personal Cooking Advice
Quality Ingredients: Use high-quality chocolate and fresh cream for the best flavor and texture.
Patience is Key: Don’t rush the cooking process. Cooking the custard slowly ensures a smooth, creamy texture.
Experiment with Flavors: While chocolate is classic, you can make crémeux with other flavors like coffee, caramel, or fruit purees.
Proper Tempering: When tempering the eggs, pour the hot cream mixture slowly and whisk constantly to avoid curdling.
Storage: Crémeux can be stored in the refrigerator for up to three days. Make sure to cover it well to prevent it from absorbing other flavors.
Some Facts
Versatility: Crémeux can be used in various desserts, from tarts and cakes to cream puffs and éclairs.
Stability: Unlike mousse, crémeux holds its shape well, making it ideal for intricate pastry designs.
Texture: The smooth, velvety texture of crémeux makes it a luxurious addition to any dessert.
Crémeux is a versatile and elegant component that can transform your desserts. Whether you’re making a classic chocolate crémeux or experimenting with new flavors, the key is to achieve that perfect creamy texture. Happy baking! 🍫🍓🍋 Tanya Novak, Pastry chef and cakes lover,