French butter cream as opposed to its Italian and Swiss brothers is prepared on the basis of egg yolks whipped on water bath. Hot sugar then interferes in the beaten yolks. syrup, and then butter is added to the cooled mixture and that’s it whips into a terrific cream. Compared to other oil creamed French cream is not very sweet, but has more rich taste due to yolks. It is easy to apply and remove from pastry bag. It will be an excellent filling for eclairs, cakes and pastries. Decorate your pastry with French cream products and enjoy this process. Share with friends: 
Time: 40 minutes Difficulty: medium Quantity: 4 tbsp. The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 large eggs + 2 large yolks
- 1.5 tbsp. Sahara
- A pinch of coarse salt
- 350 gr butter at room temperature, sliced into pieces of 2.5 cm.
- 1 tsp vanilla extract
- Special equipment: Thermometer for syrup
Recipes with similar ingredients: eggs, sugar, butter, vanilla extract
Recipe preparation:
- Put all eggs and yolks in the mixer bowl with a whisk. Beat at a moderately high speed until the eggs become pale yellow and thick, about 5 minutes. (Trace left by finger on the surface, should hold for a few seconds.)
- Meanwhile, in a medium-sized saucepan, mix sugar and 1/3 Art. water and put on a moderate fire. Attach a thermometer to syrup to the wall of the pan and boil the syrup without disturbing, until the stage soft ball, 115 ° C.
- Continuing to beat eggs at a moderately high speed, slowly pour in hot syrup, directing it between the wall of the bowl and the corollas. Continue whisking until the bottom of the bowl and the mixture have cooled, 10-15 minutes. At this stage, the mixture should be thick but not hold. peaks. Stir in the salt.
- Beating at moderately high speed, add butter a few pieces at a time. As oil is added, it may it seems that the cream becomes liquid, but again it thickens to strong peaks as soon as you mix all the oil. Mix vanilla extract.
- Use cream immediately or refrigerate overnight sealed containers. Before using the cream, you may have to beat a little to make it homogeneous.
Note
If you plan to use flavoring or coloring, add it at the very end.
