Technique

Butter cream from a composition

Butter cream from a composition - photo 1 | Debic
Technique

Butter cream from a composition

A technique for making butter cream

Equipment needed
  • Saucepan
  • Spatula
  • Sieve
  • Foil
  • Mixer

Step-by-step

 - photo 1 | Debic

Bring the milk, cream and sugar (1) to the boil together. Mix the sugar (2), the cream powder and the egg yolk.

 - photo 1 | Debic

Add this egg-sugar mixture to the warm mass.

 - photo 1 | Debic

Bring the mass back to a boil. PHOTO

 - photo 1 | Debic

Transfer the mass to a container and cover with plastic wrap. And let it cool down.

 - photo 1 | Debic

Beat the Debic Crème butter lightly. Mix part of the composition into the light butter. Let it run on second gear for 10 minutes.

 - photo 1 | Debic

Now add the rest of the composition and let it run for another 10 minutes on second gear.

Tips

  • Always keep the Debic Cream 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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