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German buttercream

(7 Posts)
Prokupatuscrakedatus Tue 10-Nov-20 14:33:59

yes, of course
raw egg yolks

LaurieSchafferIsAllBitterNow Tue 10-Nov-20 10:06:15

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.

JaJaDingDong Tue 10-Nov-20 10:02:28

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

Raw egg yolks? envy

Prokupatuscrakedatus Tue 10-Nov-20 09:59:03

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.

MrsPatrickDempsey Tue 10-Nov-20 09:35:12

@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?

OP’s posts: |
Prokupatuscrakedatus Mon 09-Nov-20 19:47:00

@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.

MrsPatrickDempsey Mon 09-Nov-20 13:36:50

Fancy giving this a try but can't really be bothered to make patisserie cream. Would a good shop bought ready made custard be ok as a substitute?

OP’s posts: |

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