Technique
Butter cream from a composition
Technique
Butter cream from a composition
A technique for making butter cream
Equipment needed- Saucepan
- Spatula
- Sieve
- Foil
- Mixer
Ingredients
Debic products used
Step-by-step
Bring the milk, cream and sugar (1) to the boil together. Mix the sugar (2), the cream powder and the egg yolk.
Add this egg-sugar mixture to the warm mass.
Bring the mass back to a boil. PHOTO
Transfer the mass to a container and cover with plastic wrap. And let it cool down.
Beat the Debic Crème butter lightly. Mix part of the composition into the light butter. Let it run on second gear for 10 minutes.
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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