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Before starting this Crème au Beurre recipe, make sure you have organised all the necessary ingredients. A digital kitchen scale will be useful to measure accurate quantities.
In a mixing bowl, combine the sugar with a small amount of water.
Bring to a boil and cook until the temperature reaches 121°C. The use of a digital probe thermometer is highly recommended, but not required. (If you don't have one, simply dip a fork in boiling sugar. If you see strings forming when you take the fork out, it means that the sugar is ready.)
Clarify the eggs, using an egg separator. Place the egg yolks in the stand mixer recipient. When the sugar is ready, gradually pour it over the eggs, with the mixer on low speed. The eggs should be at room temperature.
Once the sugar is completely incorporated, continue beating on high speed until the mixture has cooled down completely.
Then gradually incorporate the softened butter (cut into cubes).
Continue beating vigorously until you obtain a smooth and homogeneous cream.
At this stage, you can add the flavour of choice (coffee, chocolate, praline, etc.).
For this recipe, we used coffee extract. Transfer the cream into a nice bowl bowl for serving.
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