Francisco Migoya

Crème Fraîche Cream

Preparation info
  • Yield:

    2.98 kg

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Crème fraîche 2 kg 4 lb 6.4 oz 67.11

Method

  1. Combine all of the ingredients in the bowl of an electric mixer. Whip until stiff.
  2. Pipe into the cake’s cavity as per the assembly instructions.