Stéphane Reynaud

Crème au Beurre

Butter Cream

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Egg yolks 6
  • Sugar 250 g
  • Butter 250 g

Method

  1. Whisk the egg yolks with the sugar until the mixture becomes pale and thick.
  2. Add the butter softened to room temperature, mix together and add the flavour of your choice: cocoa powder, coffee, rum, lemon, orange…