Caramel Cremieux – Silky, Rich, and Perfect for Layered Cakes or Desserts
This caramel crémeux is smooth, stable, and full of rich caramel flavor. Ideal for piping, layering cakes, or elegant plated desserts.If you're looking for a luxurious filling that bridges the gap between pastry cream and ganache, this Caramel Crémeux is a game-changer. It’s silky, rich in caramel flavor, and perfectly pipeable thanks to the addition of gelatin. The result? A cream that holds its shape yet melts in the mouth—a dream for both layered cakes and refined plated desserts.Made with gently whipped egg yolks, vanilla-infused cream, and deep amber caramel, this crémeux offers warmth, sweetness, and structure in perfect balance. Whether you're building an cake or elevating a tart, this recipe adds a professional touch with minimal effort.
Ingredients
Caramel Cremieux
- 6 g gelatin powder 250 bloom
- 36 g cold water
- 500 g heavy cream 35–40% fat
- 1 vanilla pod optional
- 140 g caster sugar split: 10 g + 130 g
- 100 g egg yolks
- Pinch of sea salt flakes optional
Instructions
Bloom the Gelatin
- Mix gelatin powder with cold water. Stir and refrigerate until needed.
- (Or soak 2 sheets of gelatin in ice water if using leaf gelatin.)
Heat the Cream
- In a medium saucepan, add cream and vanilla beans (optional).
- Heat gently until steaming (do not boil), then remove from heat.
Whisk the Yolks
- In a bowl, whisk together egg yolks and 10 g sugar. Set aside.
Make Dry Caramel
- In another pan, sprinkle a thin layer of the remaining 130 g sugar.
- Heat on medium-low without stirring.
- As edges melt and color, gently push caramel inward using a spatula.
- Add sugar in stages, melting gradually until all is deep amber in color.
Add Cream to Caramel
- Slowly pour hot cream into the caramel, whisking constantly.
- Cook for 1 minute, then remove from heat.
Temper the Yolks
- Pour caramel cream over yolk mixture in a slow stream, whisking.
- Return the mix to the pan.
Cook to 84°C (183°F)
- Heat the mixture, whisking constantly, until it reaches 84°C.
- Immediately strain into a tall jug.
Add Gelatin
- Weigh and add 40 g of the bloomed gelatin (almost all of it).
- (If using gelatin sheets, squeeze and add them now.)
Blend & Finish
- Use a hand blender to emulsify until silky smooth.
- Add a pinch of sea salt if desired to enhance flavor.
- Cover with plastic wrap (touching surface) and chill 6+ hours.
Whip & Use
- Once set, whip in a stand mixer for 2–3 minutes until medium peaks form.
- Your crémeux is now ready for piping or spreading.
Notes
🧠 Tips & Notes
- Fat Content Matters: Use cream with 35–40% fat for best texture.
- Whip Before Use: Whipping after chilling gives it volume and stability.
- Add Salt: A pinch of sea salt balances sweetness beautifully.
- Leaf Gelatin Shortcut: 2 sheets of any strength work perfectly here.
- Great Uses: Tarts, entremets, layered cakes, or plated desserts.
