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Crémets d’Angers

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Adjust Servings:
2 egg whites
90 g caster sugar
200 g fromage frais
1 tbsp kirsch
pinch of cream of tartar
300 ml whipping cream
200 g strawberries

Crémets d’Angers

  • Sweet
  • 4 hr 30 mins
  • Serves 3
  • Medium



Crémets d’Angers is a traditional French dessert prepared using fresh cream. The dessert echoes the lost sweetness of Anjou, a historical province of France. The dish is named after its capital city, Angers.

In 1921, a reputed food critic, Curnonsky (prince of gastronomy) talked about the dessert, he wrote, “The Angevin Crêmet is a feast of the Gods!”

While this dessert has existed for longer, it was made popular in 1700’s by a home cook turned grocery owner, Marie Reneaúme.

The airy dessert is extremely easy and quick to prepare and nothing you’ve ever tasted would compare to the sparkly, Sauvé, and fragrant Crémets d’Angers.

Health Benefits:

Pure cream cheese, rich  egg whites, and strawberries as its ingredients, there’s nothing unhealthy about this dessert. If you’re on the trending ketogenic diet these days, then replace caster sugar with stevia and relieve your sweet tooth with this keto-friendly dessert.

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How to Make Crémets d'Angers

  • Begin by adding egg whites and cream of tartar in a thermomix (TM) bowl fitted with butterfly. Set the temperature at 50° C and the speed on 4 and beat the content for 3 minutes or until the mixture is stiff. Transfer this mix to a bowl and set aside.
  • Remove the butterfly from the thermomix and add sugar in the bowl. Grind the sugar on speed for 30 seconds, pause to scrape the sides and grind some more.
  • Fix the butterfly back into the thermomix and add cream in it. Whip cream and sugar for 40 seconds until they are well blended and smooth.
  • Next, add formage frais in the TM bowl and mix for 10 more seconds on speed 3 and at last, add the egg white mixture and whips some more for a few seconds.
  • Prepare moulds by lining it with muslin and pour the cheesy creamy mixture in them. Use the back of a spoon to smooth out the top and place the moulds on a platter to place in the refrigerator. Leave it overnight to drain water.
  • For the sauce, blend strawberries and kirsch in the thermomix for 30 seconds, or until the sauce is well blended and smooth.
  • Remove the Crémets d'Angers from the moulds, decorate them with the strawberry sauce and serve cold.


  • Crémets d'Angers is so feather light and airy that even to this modern day, it cannot be transported or delivered at home. If anyone wants to taste the original one, they’ll have to travel all the way to Loire.

In 1700’s Madame Renéaume used to sell it though pushcart owners.

Noel Zola

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