Monday, October 17, 2011

La crème au beurre


This one is very good, the taste is not too sweet and not too rich, well I love it that's all ^^.

La crème au beurre
Makes  about 600 g
43g .................................. Egg yolks
182g ................................ Sugar
73g .................................. Milk
300g ............................... Unsalted butter
50g .................................. Egg whites
1tbsp ............................... Water

 Mix egg yolks with 82g of sugar and bring the milk to boil.
Pour the milk into the egg yolk mixture, stirring all the time.
Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.
Pour the mixture into large bowl, let it cool completely.
 Beat the butter into the custard base, until fully combine.
Make the Italian meringue using 100g of the sugar and 1tbsp of water (see how-to here).
When the meringue cool mix in the butter and custard mixture, beat until fully combine.
Add the flavoring of your choice.

2 comments:

Thao Dinh said...

HI, i want to ask smth
if i dont use Italian meringue for this one, but the Swiss meringue, is it okie. I mean put egg white and sugar on the the bowl over streaming water. then stir until sugar dissolve, then beat mixture until stiff peak

dailydelicious said...

Hi, Thao Dinh
The Swiss meringue is not as firm as Italian meringue but if it's easier for you you can use it, but you butter cream will be softer than mine.

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