Stéphane Reynaud

Coffee Cream

Preparation info
    • Difficulty

      Easy

Appears in
Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Sugar 250 g
  • Butter 350 g
  • Coffee extract

Method

  1. Cook the sugar to the soft balling stage.
  2. Whisk the yolks until pale and thick, then gently incorporate the sugar syrup.
  3. Allow to cool, then add the softened butter and the coffee extract.