Fundamental: Crémeux with Fibrous Fruit Puree

Recipe by François Galtier



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.