Recipes>Baking Recipes
Crème au Beurre
by Richard Bertinet from Patisserie Maison
Makes about 300g
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.
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Indulgent classics, from pâté to patisserie
From the book
Patisserie Maison
Richard Bertinet
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Introduction
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.
Tags
Ingredients
| 200g | cold crème pâtissière |
|---|---|
| 100g | butter, cut into pieces and allowed to become very soft |
Method
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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Ingredients
Method
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