CategoriesBasic Recipes
May 12, 2025
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Passion Fruit Crémeux

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Passion Fruit Crémeux

A silky, tangy custard perfect for tart fillings, cake layers, or even yogurt.
This passion fruit crémeux is a wonderfully smooth and intensely flavored custard that can elevate any dessert. Whether piped into a tart shell, layered in a cake, or swirled into plain yogurt, its vibrant citrusy notes and creamy texture make it an irresistible element in modern pâtisserie.
This recipe makes enough to fill a tart base approximately 25 cm in diameter and 2 cm in height.
Ing
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Ingredients
  

  • 1 sheet of gelatin gold grade, ~1.5–2 g
  • 3 eggs approx. 90 g egg whites + 60 g yolks
  • 145 g granulated sugar
  • 116 g passion fruit purée 100% fruit
  • 175 g unsalted butter cold and cubed

Instructions
 

Soften the gelatin

  • Start by soaking the gelatin sheet in a bowl of very cold water. Let it soften for 10 minutes while you prepare the rest of the ingredients.

Combine eggs, sugar, and passion fruit

  • In a medium saucepan, whisk together the 3 eggs, 145 g sugar, and 116 g passion fruit purée until smooth.

Cook to 85°C

  • Place the saucepan over medium heat and cook the mixture while whisking continuously, until it reaches 85°C (185°F).
  • 💡 Tip: Using a thermometer with an alarm can help ensure precision and avoid overcooking.
  • Once the temperature is reached, immediately remove the pan from the heat. Continue whisking for a few seconds to cool it slightly and prevent curdling.

Add the gelatin

  • Squeeze out the softened gelatin sheet and whisk it into the hot mixture until fully dissolved.

Cool and add butter

  • Let the mixture cool to around 60°C (140°F) — this is the ideal temperature to incorporate butter without melting its structure entirely.
  • Add the 175 g cold butter all at once and whisk gently until the butter is almost fully incorporated.

Emulsify

  • Using an immersion blender, mix the crémeux for 1 to 2 minutes until smooth, silky, and perfectly emulsified. This step ensures the final texture is light and stable.

Notes

Storage & Use

Your crémeux is now ready! Transfer it to a piping bag or a clean container, depending on how you intend to use it.
  • Storage: Keeps for up to 3 days in the fridge in an airtight container.
  • Uses: Perfect for tart fillings, layer cakes, choux, verrines, or even as a fruity surprise in yogurt.

Final Note

I hope this vibrant passion fruit crémeux adds a splash of sunshine to your desserts! It’s one of those versatile elements that brings freshness and finesse to both classic and modern pastry .
Have a sweet day,
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