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Parisienne Cream

Goulash.Chefs's picture
  Sugar 3⁄4 Pound
  Cocoa 5 Ounce
  Sweet cream 1⁄2 Pint (2 Gills)
  Butter 10 Ounce
  Vanilla 1⁄2 (Slick Vanilla)

Cook ingredients in a saucepan over slow heat, stirring all the time with egg beater.
When it has come to the boil, remove from heat and let it cool.
If you add this mixture in the proportion preferred (about 15-20% is the usual ratio) to the basic butter cream, you will get a delicious chocolate cream.
Rococo Cream is the same thing with a little more Parisian Cream and with a little more chocolate.
Parisian Cream is used chiefly for filling cakes and small fancy cakes.

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Parisienne Cream Recipe