Printable version Creams
Non-illustrated recipe

Butter Cream (special Fraisier)

  • For : 4 servings
  • Time : 30 minutes
  • Difficulty :  medium

Ingredients for Butter Cream (special Fraisier) :

  • 110 g egg yolks
  • 140 g sugar (70+70)
  • 135 ml milk
  • 1 vanilla pod
  • 335 g cream butter
  • 170 g italian meringue

Technical stages for Butter Cream (special Fraisier) :

  • Boil the milk with 70 g sugar and the vanilla pod spliced lengthwise.
  • Beat the egg yolk with the sugar until it gets pale and foamy.
  • Boil the milk on the eggs.
  • Beat up with an hand mixer until completely cooled.
  • Combine the cream butter and the italian meringue.
  • Arrange and keep refrigerated.
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The essentials

To make this recipe, some of these items will be required:

Beater Mixer Alphamix® 5 litresBeater Mixer Alphamix® 5 litres 941.30 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro