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Creme Au Beurre

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Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Egg yolks 5
  Butter 2 1⁄2 Cup (40 tbs)
  Vanilla   (as required)
  Cocoa 7 Tablespoon
Directions

Combine the sugar and water in a saucepan.
Bring to boil over high heat.
Reduce heat and simmer until the syrup forms a thin thread.
In a separate bowl beat the egg yolks.
Add the syrup little by little until the egg yolks are light in color.
Beat the butter separately.
Then add little by little to the egg-sugar mixture.
Stir in the vanilla and cocoa, mixing well.
Cool.
Use some of the Creme au Beurre to fill the Buche de Noel, and the remaining to cover and garnish the entire cake

Recipe Summary

Cuisine: 
Asian
Course: 
Dessert
Method: 
Boiled

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