Jeni Wright, Eric Treuille, Le Cordon Bleu

By Hand

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
  1. Beat the butter and sugar together using a wooden spoon until the mixture is very light and fluffy.

  2. Add eggs a little at a time, beating well after each addition. If mixture starts to curdle, add 1-2 tbsp flour.

  3. Fold in the flour with a large metal spoon. Use a figure-of-eight movement to avoid knocking out air.