Crème au Beurre
From Richard Bertinet's cookbook, creme au beurre is a great patisserie cream to master. The recipe features real butter, making for a thick and rich texture.
Introduction
This is simply crème pâtissière with butter added — the advantage of this is that the butter sets the cream quite firmly, so it is good in recipes where you need the cream to hold its shape.
Ingredients
| 200g | cold crème pâtissière |
| 100g | butter, cut into pieces and allowed to become very soft |
Method
Take your cold crème pâtissière from the fridge and whisk it until it has the consistency of a light mayonnaise, then whisk in the pieces of butter a little at a time until the cream is smooth and has turned quite white.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
