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Discussion in 'Professional Pastry Chefs' started by chocolaterisa, May 25, 2013.
Does melting down cremeux in order to pour into layered dessert ruin the texture?
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.
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.
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.
most of the recipes for cremeux ive came across are just anglaise set with gelatin. just saying, randomly. i wonder why that is.
For those who don't know, cremeux is an adjective, not a noun, see: http://www.collinsdictionary.com/dictionary/french-english/crémeux