Custard with butter
4 servings
40 minutes
Buttercream is a true masterpiece of French cuisine, embodying tenderness and sophistication. Its history is rooted in the classic pastry traditions of France, where cream served as the base for many desserts. The cream has a velvety texture and a rich buttery flavor with subtle vanilla notes. It is perfect for filling éclairs, profiteroles, cakes, and pastries, and can also be used as a standalone dessert. This cream adds refinement and harmony to any dish, making it a true gastronomic delight.
Calories578.3kcal
Proteins4.8grams
Fats34.5grams
Carbohydrates61.7grams
1
Beat the egg and sugar into a gogel-mogel. Pour milk into a saucepan, add the gogel-mogel, bring to a boil, and gradually add flour.
- Chicken egg: 1 piece
- Sugar: 1 glass
- Milk: 1 glass
- Wheat flour: 3 tablespoons
2
Bring to a boil again.
3
After the cream cools slightly, add the butter and whisk to avoid lumps.
- Butter: 150 g
