Strawberry Cremeux with Orange Chantilly


Working Method

  • Semi whip whipping cream and Ambiante, and mix well with orange zest

Strawberry Cremeux
  • Heat up the Strawberry puree.
  • Whisk egg and sugar together, add into Strawberry puree, and continue cook till 82 °C.
  • Remove from heat and add in gelatine.
  • Add in butter when the mixture around 35-37°C.
  • Semi whip the cream and fold into mixture.


Complexity level:  

Ambiante, is the non-dairy solution that pâtissier chefs rely on.  Perfect long lasting decorations are now easy to make from little bite size snacks to cupcakes, layer cakes and more.

Vivafil Strawberry, contains more than 20% of real fruit content, with superior bake stable and freeze stable.

A soft and smooth desserts, with strong fruity taste and delicate decorations.


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