Technique
Butter cream based on egg yolk
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Technique
Butter cream based on egg yolk
A technique for an egg yolk based butter cream
Equipment needed- Saucepan
- Themometer
- Mixer
- Sieve
Step-by-step
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Bring the sugar and water to the boil to 115 ° C.
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Beat the egg yolk lightly.
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Cut the Debic Cream butter into cubes and add it. Beat until creamy and smooth.
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Let the syrup boil further to 120 ° C and then pour in a radial fashion over the beaten egg yolk.
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Mix well.
Tips
- Always keep the Debic Crème butter refrigerated, at 4 - 6 ° C
- Remove the Debic Crème butter from the refrigerator in good time, then you no longer have 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