Technique
Butter cream based on egg yolk
Technique
Butter cream based on egg yolk
A technique for an egg yolk based butter cream
Equipment needed- Saucepan
- Themometer
- Mixer
- Sieve
Step-by-step
Bring the sugar and water to the boil to 115 ° C.
Beat the egg yolk lightly.
Cut the Debic Cream butter into cubes and add it. Beat until creamy and smooth.
Let the syrup boil further to 120 ° C and then pour in a radial fashion over the beaten egg yolk.
Mix well.
Tips
- Always keep the Debic Crème butter refrigerated, at 4 - 6 ° C
- Remove the Debic Crème butter from the refrigerator in good time, then you no longer have to heat it. This way you get a shorter whipping time and a higher return
- The optimal processing temperature for turning a cream is 18 - 20 ° C
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