Technique

Butter cream based on parfait

Butter cream based on parfait - photo 1 | Debic
Technique

Butter cream based on parfait

A technique for making a very light buttercream

Equipment needed
  • Mixing bowl
  • Mixer
  • Gas burner
  • Butterfly whisk
  • Wire whisk

Step-by-step

 - photo 1 | Debic

Soften the Debic Crème butter.

 - photo 1 | Debic

Mix the brown sugar with the butter and continue to turn until fluffy.

 - photo 1 | Debic

Replace the butterfly for the whisk.

 - photo 1 | Debic

After 10 minutes, add half of the Debic Parfait and continue to spin lightly.

 - photo 1 | Debic

If necessary, heat the butter mass if it does not turn fluffy. After 10 minutes, add the rest of the Debic Parfait.

 - photo 1 | Debic

Let it run for another 10 minutes before applying the cream.

Tips

  • This cream is ideal when there is not enough time to make a composition or egg yolk cream.
  • Always keep the Debic Crème butter refrigerated, at 4 - 6 ° C
  • Remove the Debic Cream butter from the refrigerator in good time, then you no longer need 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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