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
Ingredients
1sheet of gelatingold grade, ~1.5–2 g
3eggsapprox. 90 g egg whites + 60 g yolks
145ggranulated sugar
116gpassion fruit purée100% fruit
175gunsalted buttercold 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,