@MrsPatrickDempseyspatrick What is pattisserie cream?
These are the classic basic ingredients for Butterkrem (my gran's cookbook 1954) 250 g soft butter unsalted - room temperature 250 g gesiebten Puderzucker (sieved powdery sugar) 1 - 2 Eggyolks
It's all about the temperature of the ingredients and patience and speed while mixing.
@Prokupatuscrakedatus That's interesting I saw the idea on a baking programme - Nadia who won the bake off - and she mixed butter with creme patisserie which is basically thick homemade custard. Have you tried it?
I don t have access to your baking programms (only to you tube snippets) or to custard, so no. But I have heard of Nadia and if her adaptation works and tastes good, great.
These are the classic basic ingredients for Butterkrem (my gran's cookbook 1954) 250 g soft butter unsalted - room temperature 250 g gesiebten Puderzucker (sieved powdery sugar) 1 - 2 Eggyolks
I would not have thought that shop custard would be thick enough to use for mousseline, which is what Nadiya made. Homemade cremepat is pretty burly...sliceable!
I have never heard it described as german buttercream though, and from a quick google that corresponds to the recipe from @Prokupatuscrakedatus' Grandmother.
