Home
Recipes
The Blog
Christophe Felder’s Mascarpone Cream
2018-04-11
- This Recipe
- Chef: Christophe Felder
- Cuisine: Italian Cuisine
- Course: Base, Sweet Base, Cream And Custard, Thick Cream, Mascarpone Cream
- Difficulty: Intermediate
- Category: Base
- Servings: 5
- Preparation Time: 20 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday April 11, 2018
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Mascarpone,
- Print This Recipe
-
Print
La version Française se trouve ICI |
Christophe Felder’s Mascarpone Cream Don't forget to share your photos once you tried this recipe! HERE |
About this recipeThis is such a good and simple crème mascarpone ! |
 |
 | 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. |
This version is lighter than the other ones, thanks for the beaten egg whites |
 |
Source of the recipe |
A recipe that I found in the book " Pâtisserie ! (French)" of Christophe Felder, a top French Pastry ChefTo purchase online, see HERE
A book that is perfect if you want to go over most of the French Pastry art
 | The recipe is on page 150 |
Recipes using Mascarpone Cream  All the recipes using Mascarpone Cream are HERE |
Ingredients
 | For 620 g (1 lbs 6 oz ) of Cream3 Eggs. ⅓ Cup or 150 grams½ Cup Sugar (100 grams)1 ½ Cup Mascarpone Cheese (375 grams) |
For 207 g ( 7 oz ) of Cream1 Egg. 2 Tablespoons or 50 grams2 Tablespoons Sugar (33.3 grams)½ Cup Mascarpone Cheese (125 grams) |
For 413 g (1 lbs 15 oz ) of Cream2 Eggs. ¼ Cup or 100 grams⅓ Cup Sugar (66.6 grams)1 Cup Mascarpone Cheese (250 grams) |
For 827 g (1 lbs 13 oz ) of Cream4 Eggs. ½ Cup or 200 grams½ Cup Sugar (133.3 grams)2 Cups Mascarpone Cheese (500 grams) |
For 1.03 kg (2 ¼ lbs ) of Cream5 Eggs. ⅔ Cup or 250 grams¾ Cup Sugar (166.6 grams)2 ½ Cups Mascarpone Cheese (625 grams) |
You will need...
Steps
1. 
Separate the
2. Whisk together the Egg Yolks and half of
Separate the Eggs
(3) and place in the mixing bowl, then wait30 minutes
for them to warm up2. Whisk together the Egg Yolks and half of
Sugar
(4 Tablespoons or 50 g)
3. The
4. Add the
Mascarpone Cheese
is 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 you can find European cheeses4. Add the
Mascarpone Cheese
(1 ½ Cup or 375 g)
5. The mascarpone cheese is thick, but it will become smoother after mixing it
6. Keep aside
6. Keep aside
Beating the whites |
8. The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start
The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start
9. After
10. Beat
11. Here's what you should get, an "eagle beak" shape as French say
12.
Once your egg whites are beaten, proceed to the next steps right away, don't make them wait: they would collapse !
5 minutes
, add the 2nd half of theSugar
(4 Tablespoons or 50 g) and increase the whisk speed10. Beat
a few minutes
until whites are fully whipped and firm11. Here's what you should get, an "eagle beak" shape as French say
12.
Once your egg whites are beaten, proceed to the next steps right away, don't make them wait: they would collapse !
13. Gently fold the mixture with a hand whisk
14. Incorporate a first half with a whisk, but do to whisk ! Use it to fold simply and gently
15. Add a second half, and gently fold the mixture with a rubber spatula
16. This is the final texture. You may see a few lumps, which is fine.
14. Incorporate a first half with a whisk, but do to whisk ! Use it to fold simply and gently
15. Add a second half, and gently fold the mixture with a rubber spatula
16. This is the final texture. You may see a few lumps, which is fine.
ResultThe cream is ready ! |
|
The other recipe of Mascarpone Creams |
The result and the pix
|
|
Share Your Photos
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 |
Recipes...
Pierre Hermé’s Peach Apricot Saffron Macarons
Philippe Urraca’s French Brioche
Easy Mexican Chicken Tacos
The Apricot Mousse Cakes
Rabbit Stew, a French delicacy
Nantua’s Tart (Rhubarb Raspberry)
Julia Child’s Leek Quiche (“flamiche”)
Stéphane Tréand’s Olive Oil Ice Cream
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Easy and Delicious French Crêpes Recipe
Alice Waters’ Buttermilk Waffles
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Pierre Hermé’s Vanilla Crème Brûlée
Julia Child’s Sautéed Mushrooms in Madeira Sauce
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Salmon Lobster Wellington Recipe
Jacquy Pfeiffer’s Christmas Sablés Cookies
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Pierre Hermé’s Orange and Grand Marnier Crepes
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Other Blogs...
MJ's Kitchen
Grilled Yellow Squash Pizza
The Barbecue Bible
Steak Three Ways: Which Cooking Method Is Best
3 Eggs
½ Cup Sugar (100 g)
1 ½ Cup Mascarpone Cheese (375 g)
Comments for This Recipe