Whisked noisette butter cream

30 min
Additional culinary preparation: Sweet
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.125 kg
Egg yolk 1.25 ud
Sugar 0.013 kg
Cream 0.125 l
Fish tails 0.75 g
Salt flakes 1.875 g
Elaboration
  • Soak the gelatine.
  • Boil the butter in a saucepan (at around 145 ºC) until it starts to brown.
  • Boil the cream in a saucepan and save for later off the heat.
  • Mix the egg yolks with the sugar, add a little hot cream until it reaches 82 ºC or 85 ºC and strain.
  • Add the gelatine and salt. Mix.
  • Add the lukewarm butter, mix and put the mixture into a piping bag. Store in the refrigerator.
Nutritional information (1 portion)
Energy
296.98
kcal
Carbohydrates
3.48
g
Proteins
1.57
g
Lipids
30.77
g
Fiber 0.0 g
Saturates 17.1 g
Monounsaturated fatty acids 8.37 g
Polyunsaturated fatty acids 0.99 g
Cholesterol 144.85 mg
Calcium 21.2 mg
Iron 0.44 mg
Zinc 0.26 mg
Vitamin A 319.95 ug
Vitamin C 0.0 g
Folic acid 7.55 ug
Salt (Sodium) 11.75 mg
Sugars 3.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.