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Le Chaudron recipe
Crème au beurre
French buttercream
⏱ 30 minServes 8Hard340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
3eggs
200 g (7 oz)sugar
60 ml (¼ cup)water
250 g (9 oz)soft butter
1 teaspoonvanilla extract
- 3 eggs
- 200 g (7 oz) sugar
- 60 ml (¼ cup) water
- 250 g (9 oz) soft butter
- 1 teaspoon vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the sugar and water to the soft-ball stage, 117 °C (243 °F).
- Meanwhile, beat the eggs until pale and foamy.
- Pour the hot syrup onto the eggs in a thin stream, beating constantly.
- Keep beating on medium until completely cool, thick and glossy.
- Beat in the soft butter piece by piece until smooth.
- Flavor with vanilla and keep at room temperature until use.
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