Technique
Butter cream based on egg yolk
![Butter cream based on egg yolk - technique | Debic 5ec30000-66dc-6a13-1549-08d8e2fa716a](/sites/default/files/technique/5ec30000-66dc-6a13-1549-08d8e2fa716a.jpg)
Technique
Butter cream based on egg yolk
A technique for an egg yolk based butter cream
Equipment needed- Saucepan
- Themometer
- Mixer
- Sieve
Ingredients
Debic products used
Step-by-step
![Butter cream based on egg yolk step1 5ec30000-66dc-6a13-20de-08d8e2fa713f](/sites/default/files/technique/5ec30000-66dc-6a13-20de-08d8e2fa713f.jpg)
Bring the sugar and water to the boil to 115 ° C.
![Butter cream based on egg yolk step2 5ec30000-66dc-6a13-cb33-08d8e2fa713e](/sites/default/files/technique/5ec30000-66dc-6a13-cb33-08d8e2fa713e.jpg)
Beat the egg yolk lightly.
![Butter cream based on egg yolk step3 5ec30000-66dc-6a13-1549-08d8e2fa716a](/sites/default/files/technique/5ec30000-66dc-6a13-1549-08d8e2fa716a.jpg)
Cut the Debic Cream butter into cubes and add it. Beat until creamy and smooth.
![Butter cream based on egg yolk step4 5ec30000-66dc-6a13-b402-08d8e2fa717a](/sites/default/files/technique/5ec30000-66dc-6a13-b402-08d8e2fa717a.jpg)
Let the syrup boil further to 120 ° C and then pour in a radial fashion over the beaten egg yolk.
![Butter cream based on egg yolk step5 5ec30000-66dc-6a13-d3ea-08d8e2fa717f](/sites/default/files/technique/5ec30000-66dc-6a13-d3ea-08d8e2fa717f.jpg)
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