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
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