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French · Pastry
Crème au Beurre à l'Anglaise
Custard butter cream: a light egg-yolk custard cooked just to coating thickness, cooled and whipped with softened butter into a silky filling and icing, flavoured with rum, liqueur, coffee, vanilla or chocolate.
- YieldServes 8 · about 600 ml, enough to fill and ice a 20 cm cake
- Hands-on25 min
- Total42 min
- Difficulty
Ingredients
- 4egg yolks
- 135 ggranulated sugar
- 120 mlwhole milk, heated to steaming
- 225 gunsalted butter, softened
Flavouring (choose one)
- 3 tbsprum, kirsch, orange liqueur or strong coffee
- 1 tbspvanilla extract, instead of the spiritoptional
- 60 gsemisweet chocolate, melted, instead of the spiritoptional
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