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French Butter Cream or Crème Au Beurre
- Difficulty
Easy
Published 2011
A rich silky-smooth cream made with egg yolks, butter and hot sugar syrup – an electric hand-held beater saves effort and although a sugar thermometer is not essential, it is helpful.
Ingredients
120 g 4 oz 100 ml
Method
Dissolve the sugar in the water, stir over low heat then bring the syrup to the boil and cook until the syrup reaches 110°C / 220°F on a sugar thermometer. Alternatively, remove the pan from the heat and drop a blob of syrup on to a saucer. Place the tip of a teaspoon in the syrup and lift slowly: if the syrup forms a fine thread that breaks after an inch or so, this should be the correct tempe
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