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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Chef’s Tip

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

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