Jaden's Treats


La Crème au Beurre

on December 22, 2011

La Creme au Beurre

La Creme au Beurre

This is a recipe I got from another baking website, it was paired with pistachio macarons filled with a pistachio creme au beurre, but I wanted a contrast with my pistachio macarons, so I made the creme au beurre but I made a chocolate creme au beurre. Its simple and uses ingredients that most bakers or moms have in there fridge/ pantry

This one is very good, the taste is not too sweet and not too rich, well I love it :). It has the consistency or butter cutter hence the name, but it has a custard base not a whipped cream base that makes it light and fluffy!

This recipe makes  about 600g
43g  Egg yolks
182g Sugar
73g Milk
300g Unsalted butter
50g Egg whites
1tbsp Water
1. Mix egg yolks with 82g of sugar and bring the milk to boil.
2. Pour the milk into the egg yolk mixture, stirring all the time.
3. Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.
4. Pour the mixture into large bowl, let it cool completely.
5. Beat the butter into the custard base, until fully combine.
6. Make the Italian meringue using 100g of the sugar and 1tbsp of water (see how-to here).
7. When the meringue cool mix in the butter and custard mixture, beat until fully combine.
8. Add the flavoring of your choice.

4 responses to “La Crème au Beurre

  1. vincent says:


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  2. I really like your writing style, excellent info , regards for putting up : D.

  3. […] next set of macarons were Pistachio Macarons with Chocolate Creme au Beurre…these turned out alot better! They weren’t runny and they weren’t too […]

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