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I have recently watched a French Pastry Competition and many of the contestants were making what they called “a cremeux” as a cream filling for their cakes or pies. ( For example. cremeux au citron ( lemon cremeux), cremeux au chocolat ( chocolate cremeux). Sometimes it seemed only like a pastry cream with added butter. What is the exact process for making ” a Cremeux” . It seems very popular.?
I didn’t find the right solution from the Internet.
Not sure, this site isn’t a place where pastry chef skills are discussed.
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