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Before starting this Crème au Beurre (French buttercream) recipe, make sure you have organised all the necessary ingredients. The use of a kitchen scale is recommended to make sure you are using accurate quantities.
Tip the sugar in a stainless steel saucepan.
Add a little water. Make sure you do not add too much water: use just enough to humidify the sugar.
Bring to a boil and cook until the temperature reaches 121°C. The use of a digital thermometer is highly recommended, but not essential. (If you don't own one, simply dip a fork in the boiling sugar. If you see strings forming when you take the fork out, that means the sugar is ready.)
One by one, clarify clarify the eggs with an egg separator. Place the egg yolks in the stand mixer recipient. Store the leftover egg whites in the fridge or in the freezer and for another recipe in the future.
When the sugar is ready, gradually pour it against the inner side of the bowl to avoid splashes of hot sugar, with the mixer on low speed.
The egg yolks should be at room temperature. Once the sugar is completely combined with the egg yolks, continue beating on high speed until the preparation has cooled down completely.
When the preparation is cold...
... gradually incorporate the softened butter, cut into cubes.
Continue beating until you obtain a smooth and homogeneous cream. At this stage, you can add the flavour of your choice (coffee, chocolate, praline, etc.).
For this recipe, we used praline paste. Start with one tablespoon of praline, then taste and add more if you want a more intense flavour.
Combine well with a wooden spatula or return to the stand mixer...
... until the consistency is homogeneous.
Reserve in the fridge until ready to serve.
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