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Cherry Crémeux

KICA academy

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1K views

Cherry Crémeux

KICA academy

Uploaded by

sanaamohamme
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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CHERRY

CRÉMEUX
Cherry Crémeux

CHERRY CRÉMEUX

Ingredients Total weight: ~ 105 g 100%

• Cherry puree 31 g 29%


• Glucose/corn syrup 18 g 17%
• Dark chocolate 64% 38 g 36%
• Butter 82% 10 g 9%
• Liqueur Luxardo 8g 8%
Maraschino Originale

1. Warm the puree in a microwave, add the warm glucose syrup to it.

2. Then add the half-melted chocolate and mix thoroughly with


a spatula so that the emulsion is around 45 °C / 113 °F.

3. Add the liqueur and process the mixture with a hand blender.

TIP
• If desired, you can replace the liqueur with the same amount
of puree.

4. Add the butter only when the temperature of the emulsion is


around 40 °C / 104 °F, and process the crémeux with the hand
blender again, trying not to incorporate air bubbles.

5. Cover the finished crémeux with cling film touching the surface
and put it in the fridge. Leave it there for at least 3 hours to stabilize.

6. The cherry crémeux can be used for making individual cakes,


mousse cakes, as decorative cream, or for filling the eclairs.

7. Store the finished crémeux in the fridge for up to 72 hours.


Stir it with a spatula until smooth before use.

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www.kica-academy.com +38 (096) 002 38 98 [email protected]

Copyright©2024 International Pastry Academy KICA, All rights reserved. Photo credit: Natalia Khoroshaieva

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