Fundamental: Crémeux with Juicy Fruit Puree or Fruit Juice

Recipe by
François Galtier

Ingredients

Crémeux with Juicy Fruit Puree or Fruit Juice

Process

Boil the first portion of puree with butter, add gelatine mass and pour onto the chocolate to make a ganache. Once all chocolate dots are melted, blend in the cold puree (10 to 20°C). After crystallisation the texture is similar for both fruit juice and fibrous fruit.

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Techniques

Chef’s Tip

Create your own fruit cocktail by mixing different kinds of fruit juice. You can even take inspiration from bar cocktails

OUR PRODUCT

Products used in this recipe

Delight 29

Fine Belgian white chocolate with a subtle touch of caramel and sweet notes.

Emotion 58

Dark, bittersweet couverture chocolate with a delicate cocoa taste. A must for all artisans.

Inspiration 32

A Belgian milk chocolate offering a pronounced milky and sweet delicate taste.

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