If you’ve never had a bite of a chocolate Crémeux, you’re missing out. Because of its amazing, heavenly taste, Crémeux is worth the hype. From sweet and savory recipes to the myriad of ways it can be prepared, let’s take a look at Crémeux.

Those who do not know much about Crémeux should know that it comes from French cuisine and is enjoyed as a dessert for itself as well as for being a part of various other desserts. It is made up of crème; hence its name, Crémeux.

With a little chocolate, berries, or any other fresh fruit, Crémeux can be turned into a centerpiece for your dinner table. Such desserts are great for every festive occasion and special celebration. We’ll review some delicious Crémeux recipes, but, first,  it’s important to know what makes Crémeux so popular and special.

What is Crémeux?

The word ‘Crémeux’ is a French word for ‘creamy’ and is used because –you guessed it – this dessert has a creamy texture and taste.

In the simplest terms, Crémeux is crème anglaise, which is made out of milk, cream, sugar, and eggs. Cream gives it a thick, smooth texture, whereas eggs are included to add volume to the mixture. To be clear, pure anglaise doesn’t make use of gelatin, as many may assume. If gelatine is incorporated, it becomes an anglaise collage. However, to be sure, you can use both crème anglaise and an anglaise collage to prepare Crémeux. It all depends on your desired consistency.

Since Crémeux’s rise in popularity, it has replaced simple cream fillings in pastries and morning sandwiches and has been used for toppings. Today, it doesn’t just enjoy popularity on the streets of Paris; it’s enjoyed in most parts of the world for its amazing taste.

Crème Anglaise

Keeping crème anglaise in your refrigerator is always handy as it allows for any kind of Crémeux to be prepared anytime. Anglaise is free of gelatin, the inclusion of which will turn it into an anglaise collage.

The difference is minor, but it often confuses people. In certain recipes for Crémeux, anglaise is made with gelatin, and, thus, becomes a collage. Gelatin adds thickness to the Crémeux; so, if you want your Crémeux to be smooth and flowy, do not add gelatin.

A basic Anglaise recipe serves as a template for Crémeux. So, it is better to prepare it whenever you can and preserve it in your refrigerator for any time you need it. Use it as a dessert and experiment with ingredients to make more Crémeux recipes.


  • 1/2 cup whole milk
  • 1/2 cup whipping cream
  • 3 large egg yolks
  • 3 tablespoons sugar

How to Make it:

  1. Mix your milk with cream in a saucepan, and heat until it starts to simmer.
  2. Turn off the flame, and put the heated cream aside.
  3. Beat 3 large egg yolks with sugar in a mixing bowl until smooth.
  4. Now, pour in some of the heated cream mixture while gradually whisking.
  5. Stir well, then return this mixture to the milk saucepan.
  6. Cook on low heat until it thickens and entirely covers the back of a spoon; this may take around 5 min.
  7. Turn off the flame.
  8. Strain the mixture, and pour it into a glass bowl.
  9. Cover the anglaise, and refrigerate for 6 hours.
  10. Serve as is, or keep it stored as a basis for Crémeux.

A good Anglaise base means most of your work is done; all you need to do now is add a few melts and purees, and you’ll have your rich and tasty Crémeux in no time.

5 Ways You Can Use Crémeux

1. Crémeux Dessert

One of the most common uses of Crémeux is for various desserts. After it’s been chilled in the refrigerator, it can be served with fruit purees or gelato on top. Using a variety of extra ingredients, Crémeux can be suited to any taste.

If you add fresh raspberry puree, it adds a refreshing taste to the base. Adding chocolate may add a classic flavor to the dessert loved by all, especially children. You can also add vanilla essence–or any other essence, for that matter– to infuse your crémeux with even more mouth-watering flavors. The key is to refrigerate well before serving so that you can get the best of its taste and texture.

2. Toppings

Crémeux has an interesting blend, and it has a flexible consistency that can changes as many times as it is used. For certain recipes, like raspberry eclairs topped with raspberry Crémeux, Crémeux makes a great addition. Similarly, you can top any fruit roll, baked cookie, cake, or muffin with flavored Crémeux toppings. Remember to keep it thick and smooth: the thicker, the better. Allow the topping to set in the fridge, then serve.

3. Pastries

Crémeux has become the darling of pastry chefs. Its consistency is ideal, and it offers plenty of room to add any flavor possible. So, when Crémeux is added to the center of a pastry, there’s magic in every bite. With a crispy crust and a creamy filling, its taste is heavenly.

4. Sandwich spread

Not only can Crémeux can be used as a topping, it can also be used to stuff a bread sandwich. Add a layer of Crémeux in between cake layers,  inside an English muffin, or bread pieces and then serve as a morning meal, snack, or dessert. Keep your Crémeux flavored with purees or chocolate so that it will add more taste to the sandwich. You can pair this stuffing with fresh fruit slices to make it even more delicious.

5. Beverages

Since Crémeux is so thick and creamy, it can be used to enrich several beverages. Adding just a tablespoon of Crémeux will make a beverage thick and tasty. Whether it is a morning smoothie, a late-night hot chocolate, or a cinnamon coffee, a dollop of Crémeux is a great addition to enjoy some rich cream with your desired flavor.

Nutritional Significance

Crémeux is a rich cream mixed with sugar and eggs, so it is loaded with a number of macronutrients. Cream is full of fat, and its milk is a source of proteins, vitamins, and carbohydrates. So, a small amount of it is enough to fulfill your dessert craving. The whole dessert guarantees a boost of energy and activates your metabolism.

Since it is so rich, it is best to have either in the morning or after lunch. It is also not for everyone; people with high cholesterol or diabetes should not eat it. However, to lessen its impact, one can always substitute cream with coconut cream, milk with coconut milk, and sugar with low-carb sweeteners. With these substitutes, one can enjoy sweet and delicious Crémeux without worrying about one’s health.

Crémeux Recipes

Chocolate Crémeux


  • 1 and 1/2 cups heavy cream
  • 1 and 1/2 cups whole milk
  • 5 large egg yolks
  • 1/2 cup sugar
  • 2 teaspoons kosher salt
  • 9 ounces dark chocolate, chopped finely
  • Sweetened whipped cream and chocolate shavings, added upon serving

How to Make It:

  1. Start by heating your cream with milk in a saucepan until it simmers.
  2. Turn off the flame, and let it sit.
  3. Meanwhile, beat egg yolks with salt and sugar in an electric mixer.
  4. Gradually pour in some creamy milk mixture while stirring constantly.
  5. Return this mixture to the saucepan and stir on low heat for about 5 minutes or until it thickens.
  6. Using a fine sieve, strain this mixture into a glass or heat-proof bowl.
  7. Now stir in chopped chocolate, and let it sit for 2 minutes or until it melts.
  8. Whisk well until the mixture is smooth and creamy.
  9. Pour it into a shallow ceramic dish, and cover it with a plastic sheet.
  10. Refrigerate your new Crémeux for at least 6 hours or overnight.
  11. For serving, spoon your Crémeux into serving glasses.
  12. Top it with whipped cream and chocolate shavings.
  13. Serve, and enjoy!

Nutritional Value:

  • Calories: 237

  • Total Fats: 14.7g
  • Saturated Fats: 9.1g
  • Cholesterol: 116mg
  • Sodium: 426mg
  • Total Carbohydrates: 23g
  • Dietary Fibers: 0.7g
  • Total Sugars: 20.9g
  • Proteins: 4g

Raspberry Crémeux


  • 1 ¼ cup raspberry purée
  • ½ cup eggs
  • ½ cup powdered sugar
  • 2 gelatin leaves
  • 6 tsp butter
  • ½ cup whipped cream

How to Make it:

  1. Mix your gelatin with cold water in a small bowl, and let it sit for 10 minutes.
  2. Cook your raspberry puree in a saucepan until it starts to boil.
  3. Beat your eggs with sugar in an electric mixer until it looks creamy and pale.
  4. Now add your raspberry puree into the egg mixture.
  5. Mix well until it is seamlessly incorporated.
  6. Add this mixture to a double boiler, and cook while stirring constantly until its temperature reaches 203 degrees F.
  7. Now remove the cooked Crémeux from the broiler, and stir in gelatin.
  8. Mix well, then add butter. Slowly stir this mixture until the butter is completely melted.
  9. Beat this mixture using a hand blender until it thickens.
  10. Cover your new Crémeux, and store it in the refrigerator.
  11. Serve, and enjoy!

Nutritional Value:

  • Calories: 296
  • Total Fats: 13.6g
  • Saturated Fats: 8g
  • Cholesterol: 101mg
  • Sodium: 61mg
  • Total Carbohydrates: 41.9g
  • Dietary Fibers: 0g
  • Total Sugars: 35.2g
  • Proteins: 4.3g

Vanilla Crémeux


  • 2 cups whipping cream
  • ½ cup white granulated sugar
  • 2 tsp powdered gelatin
  • 1 vanilla bean
  • 6 egg yolks
  • ½ tsp salt

How to Make it:

  1. Mix your gelatin with 1 tbsp water in a small bowl, and put it aside.
  2. Mix your cream with your vanilla bean and heat in a saucepan until boiling.
  3. Beat your egg yolks with sugar in an electric mixer until creamy.
  4. Pour some of the cream mixture into your egg mixture while stirring constantly.
  5. Return this mixture to the saucepan and cook for 5 minutes on low heat or until it thickens.
  6. Remember to keep stirring while it is cooking.
  7. Turn off the flame, and strain the mixture through a fine sieve into an empty bowl.
  8. Pour in your gelatin, and mix well. Let it sit for 3 minutes.
  9. Cover the bowl, and allow it to chill in the refrigerator.
  10. Serve with desired toppings!

Nutritional Value:

  • Calories: 241
  • Total Fats: 16.9g
  • Saturated Fats: 9.4g
  • Cholesterol: 254mg
  • Sodium: 220mg
  • Total Carbohydrates: 17.9g
  • Dietary Fibers: 0g
  • Total Sugars: 16.2g
  • Proteins: 5.6g

Lemon Crémeux


Mixture 1

  • 1 cup lemon juice
  • ½ cup sugar
  • Zest of a lemon
  • 1 tsp vanilla

Mixture 2

  • ½ cup eggs
  • 2 tsp cornflour

Mixture 3

  • 1/5 tsp gelatin sheets
  • ½ cup butter

How to Make it:

  1. Mix your lemon zest with vanilla, lemon juice, and sugar in a saucepan.
  2. Cook until the mixture starts to boil.
  3. Whisk eggs with cornflour in a bowl, and set it aside.
  4. Mix your gelatin with cold water in a bowl, and let it sit for 5 minutes.
  5. Meanwhile, cut the butter into smaller pieces.
  6. Once the lemon juice mixture boils, stir in your egg mixture.
  7. Mix well, and cook until the temperature reaches to__ degrees F.
  8. Add gelatin with butter, then blend the mixture in a blender until smooth.
  9. Pour it into a shallow dish or ceramic mold.
  10. Cover with plastic wrap, and refrigerate overnight.
  11. Serve, and enjoy!

 Nutritional Value:

  • Calories: 261
  • Total Fats: 13.9g
  • Saturated Fats: 2.4g
  • Cholesterol: 274mg
  • Sodium: 222mg
  • Total Carbohydrates: 18.9g
  • Dietary Fibers: 0g
  • Total Sugars: 18.2g
  • Proteins: 4.6g


If you have a sweet tooth and enjoy a good dessert, Crémeux is the best option. It is quick, easy, and extremely versatile– without spending too much time in the kitchen, you can enjoy so many flavors in a single recipe. Using the same base, you can also prepare a variety of Crémeux with special ingredients.

Served as a dessert or used as a topping, it can extract and fuse together the best of every flavor. Besides good taste, Crémeux also ensures good health and nourishment. Instead of treating your kids with processed desserts, try Crémeux– it will provide proteins, carbohydrates, vitamins, and good fat for your body.

For growing kids, desserts like this are always a treat!


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.


  1. Hi Peter,
    I am new to making Crémeux. Is it possible to make it and place it into a silicone mold, freeze and then unmould while preserving the design of the mould? If so, how do I do this? I am thinking I would like a chocolate one to put on top of a vanilla sponge cake. Thank you. Also new to the whole process of gelatine so I kind of need a specific recipe with those steps. I hope this isn’t too much to ask. Thank you again.

  2. Suzanne Saunders Reply

    Just did the Chocolate Crémeux Recipe. 2 tsp of kosher salt is way too much. Half that at most so as not to waste $10 worth of excellent chocolate. Otherwise, a perfect dessert.

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