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.

Patisserie Maison
From the book Patisserie Maison


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.

Makes about 300g


200g cold crème pâtissière
100g butter, cut into pieces and allowed to become very soft


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.

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