Crème au Beurre
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.
|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.