Technique

Butter cream based on egg yolk

Butter cream based on egg yolk - photo 1 | Debic
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

 - photo 1 | Debic

Bring the sugar and water to the boil to 115 ° C.

 - photo 1 | Debic

Beat the egg yolk lightly.

 - photo 1 | Debic

Cut the Debic Cream butter into cubes and add it. Beat until creamy and smooth.

 - photo 1 | Debic

Let the syrup boil further to 120 ° C and then pour in a radial fashion over the beaten egg yolk.

 - photo 1 | Debic

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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