Crème Beurrée à la Vanille (Vanilla Buttercream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 6 décilitres Crème à l'Anglaise
- 450 grammes extra-fine butter
- vanilla sugar
Instructions
- Prepare the crème anglaise according to the proportions of formula A.
- Take 6 décilitres of this cream and stir it until it is no more than barely lukewarm.
- Incorporate the 450 grammes of extra-fine butter into it in very small quantities.
- Add vanilla sugar if the flavouring by infusion is insufficient.