Fundamental: Crémeux with Fibrous Fruit Puree

Recipe by
François Galtier


crémeux with fibrous fruit puree


Boil the first part of the puree with butter, add the gelatine mass and pour onto the chocolate to make a ganache. When all chocolate dots are melted incorporate 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 puree.

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