Christophe Felder’s Mascarpone Cream2018-04-11
La version Française se trouve ICI
Christophe Felder’s Mascarpone Cream
All of the recipes that I tried, this one is the closest to the original version that was invented in Treviso, in Italy, its birthplace.
Source of the recipeA recipe that I found in the book " Pâtisserie ! (French)" of Christophe Felder, a top French Pastry Chef
To purchase online, see HERE
Recipes using Mascarpone Cream
All the recipes using Mascarpone Cream are HERE
Mascarpone Cheeseis an Italian cheese, an essential ingredient for all tiramisu ! If you live in the States, you will find it easily in supermarkets, in the "gourmet" section where they usually have those European cheeses
Beating the whitesWhisk the egg white to soft peak for
5 minuteson Medium Speed
The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start
Once your egg whites are beaten, proceed to the next steps right away, don't make them wait: they would collapse !
And now we are going to combine the batter and the beaten whites
The other recipe of Mascarpone Creams
Cooking with the same Chef ?
All recipes of Christophe Felder
Recipes from the same Book!
All recipes from the book " Pâtisserie ! (French)"
Cooking with the same ingredients ?
What else to cook with Mascarpone
Philippe Conticini’s Rhubarb Tart
Easy Mexican Chicken Tacos
Jacquy Pfeiffer’s Christmas Sablés Cookies
Homemade Honolulu style Poke Bowl
Thomas Keller’s Dog Treats
Claire Heitzler’s Rhubarb Strawberry Tart
Pierre Hermé’s Flourless Chocolate Cake
The Bilbao Brunch
The Canelé Recipe («Canelé de Bordeaux»)
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Julia Child’s French Escargots
French Sausage in Brioche (“Saucisson Brioché”)
Nantua’s Tart (Rhubarb Raspberry)
Pierre Hermé’s Orange and Grand Marnier Crepes
The Coca-Cola Ice Cream (only for my sister)
Stéphane Tréand’s Olive Oil Ice Cream
Christophe Felder’s Strawberry Tiramisu
Thomas Keller’s Financiers (French Almond Cookies)
Philippe Urraca’s French Brioche
Pierre Hermé’s Pistachio Ice Cream
Alice Waters’ Buttermilk Waffles
Cyril Hitz’s French Fougasse Bread
Rabbit Stew, a French delicacy
½ Cup Sugar (100 g)
1 ½ Cup Mascarpone Cheese (375 g)