Fundamental: Crémeux with Fibrous Fruit Puree
![](https://www.veliche.com/uploads/images/_w1920/Cremeux_Chocolat_Caramel_FruitPulpe-4-scaled-1.jpg)
Recipe by François Galtier
Ingredients
![](https://www.veliche.com/uploads/images/cremeux-with-fruit-puree.png)
Process
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.
Chef's Tip
Create your own fruit cocktail by mixing different kinds of fruit puree.