Cremeux

Discussion in 'Professional Pastry Chefs' started by chocolaterisa, May 25, 2013.

  1. chocolaterisa

    chocolaterisa

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    Does melting down cremeux in order to pour into layered dessert ruin the texture?
     
  2. joelzer0

    joelzer0

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    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.
     
  3. joelzer0

    joelzer0

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    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.
     
  4. flipflopgirl

    flipflopgirl

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    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.

    http://www.cremeuxexmachina.com/

    mimi
     
    Last edited: May 30, 2013
  5. fatherbeverage

    fatherbeverage

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    most of the recipes for cremeux ive came across are just anglaise set with gelatin.  just saying, randomly. i wonder why that is. 
     
  6. petemccracken

    petemccracken

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