What can be substituted in place of eggs and glucose or inverted sugar in cremeaux?

[Sussan Estela Olaya]

Hi Soumya. Thank you for your question.

In a crémeux, eggs and sugars like glucose or inverted sugar play very important technical roles:

Eggs (especially the yolks) provide structure, creaminess, and emulsification.

Glucose or inverted sugar help to control crystallization, maintain a smooth texture, and improve shelf life.

Egg substitutes:

If you’re looking for an egg-free version, you can use alternatives that provide body and creaminess, such as:

Cornstarch or potato starch: gentle thickeners to add body.

→ Approximate dosage: 10–15 g per liter of preparation.

Pectin NH or agar-agar: if you want a firmer or more gelled texture.

Ripe banana purée, silken tofu, or thick coconut milk: vegan options that also add creaminess.

(Remember to adjust flavor, as some ingredients can affect the final taste of the crémeux.)

Glucose or inverted sugar substitutes:

These sugars help control crystallization. If you don’t have them, you can try:

Honey (use sparingly, as it adds flavor): it has a similar effect to inverted sugar.

Corn syrup, if available in your area.

A homemade syrup made by heating regular sugar with a little water and a few drops of lemon juice to 110–115 °C can partially mimic inverted sugar.

Homemade inverted sugar recipe

If you’re interested, here’s a recipe to make inverted sugar syrup at home:

Ingredients:

375 g sugar

150 ml mineral water

1 teaspoon lemon juice

1 level teaspoon baking soda

(You will need a cooking thermometer.)

Preparation:

In a saucepan, combine the water, sugar, and lemon juice. Stir to mix, being careful not to splash or leave sugar crystals on the edges.

Heat over medium-high heat, monitoring the temperature with the thermometer. When it reaches 100 °C, remove from heat.

Let cool until the syrup drops to 50 °C, about 15 minutes. Then add the baking soda and stir well.

As it cools, a whitish layer will form on the surface. Skim it off with a spoon.

When completely cool, store the syrup in a clean, airtight glass jar.

Storage:

Stored in a sterilized airtight jar, it keeps for up to 12 months in the refrigerator.

Keep in mind that when making substitutions, it’s best to test small batches first to adjust texture, flavor, and stability according to your recipe.

I hope this information helps you adapt your crémeux! If you have any more questions, feel free to ask.

Best regards,

Sussan – Scoolinary Team