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Michalak’s easy Mascarpone Cream

2016-12-03
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Saturday December 3, 2016
  • Comments : 1 Comment
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
A delicious mascarpone cream that is so easy ! 

Easy Mascarpone Cream
A Cream so easy to make that all you need is pour and whip ! This cream is not only delicious, it also “holds” on desserts and will not break apart or melt easily
Easy Mascarpone Cream

Source of the recipe

The author is no one else than Christophe Michalak, a top French pastry chef, and the winner of the pastry world contest !

Ensemble avec Christophe !

The recipe "cours de cuisine : la masterclass de christophe michalak" is ICI
Cours Michalak


Cours Michalak


Recipes using Mascarpone Cream

Christophe Felder’s Strawberry Tiramisu

All the recipes using Mascarpone Cream


Ingredients

Easy Mascarpone Cream
 
¾ Cup Mascarpone Cheese (190 grams)

¾ Cup Cream (190 grams)

1 Egg. 2 Tablespoons or 50 grams

¼ Cup Sugar (60 grams)

½ teaspoon Salt (2 grams)

 Optional Taste

A small quantity of Vanilla Extract

A small quantity of Tonka Bean

Steps


Prepping…

Place the mixing bowl into the freezer to cool it down. It is important that you beat the cream when it is cold and when the mixing bowl is cold too

Easy Mascarpone Cream
Easy Mascarpone Cream

Beating…

Place all the ingredients into the cool mixing bowl :
  • The

    Mascarpone Cheese

    (¾ Cup or 190 g)
  • The

    Cream

    (¾ Cup or 190 g)
  • The

    Egg

    (1)
  • The

    Sugar

    (¼ Cup or 60 g)
  • The

    Salt

    (½ teaspoon or 2 g)
Easy Mascarpone Cream
Michalak reminds that all ingredients must be very cold before mixing !
Easy Mascarpone Cream

Optional Savor

You may add some flavor, like

Vanilla Extract

or

Tonka Bean

( a bean to be grated, with a great taste, unfortunately it is not allowed in the states… )
Easy Mascarpone Cream
Now, whip ! Using a beater or a stand mixer is the easiest way…
Easy Mascarpone Cream
Do not hesitate to whip it “tight” so the cream holds to the whisk
Easy Mascarpone Cream

Using the cream

Depending on the dessert, you may need to transfer the cream to a Pastry Bag
Easy Mascarpone Cream
The pastry tip size depends on the size of your puffs, here a 14 mm size in diameter
Easy Mascarpone Cream
Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter

You may use the cream right away or keep it in the fridge…

Easy Mascarpone Cream

The other recipe of Mascarpone Creams

Christophe Felder’s Mascarpone Cream


The result and the pix


Comments for This Recipe

1 Comment
  1. On Tuesday January 3, 2017
    Dee wrote:
    Hi Francois,

    Can I make Italian meringue with an egg/sugar , then whip it with heavy cream and mascarpone cheese ?

    Thanks,Dee

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¾ Cup Mascarpone Cheese (190 g)

¾ Cup Cream (190 g)

1 Egg

¼ Cup Sugar (60 g)

½ teaspoon Salt (2 g)

A small quantity of Vanilla Extract

A small quantity of Tonka Bean