French Butter Cream or Crème Au Beurre

Preparation info
    • Difficulty


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By Geraldene Holt

Published 2011

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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.


  • 120 g / 4 oz caster or granulated sugar
  • 100 ml


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 sh