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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Cream And Custard Thick Cream Mascarpone Cream

https://www.cuisinedaubery.com/recipe/felder-mascarpone-cream/

Christophe Felder’s Mascarpone Cream

A recipe by Christophe Felder Wednesday April 11, 2018
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Christophe Felder’s Mascarpone Cream

FX (François-xavier)

About this recipe

This is such a good and simple crème mascarpone !

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.

Christophe Felder’s Mascarpone Cream

This version is lighter than the other ones, thanks for the beaten egg whites

Christophe Felder’s Mascarpone Cream

Source of the recipe

A recipe that I found in the book " Pâtisserie ! (French)" of Christophe Felder, a top French Pastry Chef

To purchase online, see HERE

A book that is perfect if you want to go over most of the French Pastry art

Christophe Felder’s Mascarpone CreamChristophe Felder’s Mascarpone Cream


The recipe is on page 150

Christophe Felder’s Mascarpone Cream

Christophe Felder’s Mascarpone Cream

Print Recipe, with photos Print Recipe, no photos
Chef: Christophe Felder Servings: 5 Preparation Time: 20 Minutes Skill: Intermediaire Level Cuisine: Italian Cuisine Courses: Base, Sweet Base, Cream And Custard, Thick Cream, Mascarpone Cream, 
Mascarpone
 5
Ingredients
  • For 620 g (1 lbs 6 oz ) of Cream

  •   3 Eggs. ⅓ Cup or 150 grams
  •   ½ Cup Sugar (100 grams)
  •   1 ½ Cup Mascarpone Cheese (375 grams)


  • For 207 g ( 7 oz ) of Cream

  •   1 Egg. 2 Tablespoons or 50 grams
  •   2 Tablespoons Sugar (33.3 grams)
  •   ½ Cup Mascarpone Cheese (125 grams)


  • For 413 g (1 lbs 15 oz ) of Cream

  •   2 Eggs. ¼ Cup or 100 grams
  •   ⅓ Cup Sugar (66.6 grams)
  •   1 Cup Mascarpone Cheese (250 grams)


  • For 827 g (1 lbs 13 oz ) of Cream

  •   4 Eggs. ½ Cup or 200 grams
  •   ½ Cup Sugar (133.3 grams)
  •   2 Cups Mascarpone Cheese (500 grams)


  • For 1.03 kg (2 ¼ lbs ) of Cream

  •   5 Eggs. ⅔ Cup or 250 grams
  •   ¾ Cup Sugar (166.6 grams)
  •   2 ½ Cups Mascarpone Cheese (625 grams)

  • You will need...
    Large Mixing Bowls, Stainless Steel
    KitchenAid Whisk
    Polyglass Spatula
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    DeBuyer Whisk
    Le Creuset Silicone Spatula
    Steps

    1.  Separate the Eggs (3) and place in the mixing bowl, then wait 30 minutes for them to warm up

    2. Whisk together the Egg Yolks and half of Sugar (4 Tablespoons or 50 g)

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    Large Mixing Bowls, Stainless SteelKitchenAid Whisk

    3. 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 cheeses

    4. Add the Mascarpone Cheese (1 ½ Cup or 375 g)

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    5. The mascarpone cheese is thick, but it will become smoother after mixing it

    6. Keep aside

    Christophe Felder’s Mascarpone Cream

    Polyglass Spatula


    Beating the whites

    7. Whisk the Egg Whites to soft peak for 5 minutes on Medium Speed

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

    8.  The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start

    Christophe Felder’s Mascarpone Cream

    9. After 5 minutes, add the 2nd half of the Sugar (4 Tablespoons or 50 g) and increase the whisk speed

    10. Beat a few minutes until whites are fully whipped and firm

    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 !

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    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.

    Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream Christophe Felder’s Mascarpone Cream

    DeBuyer WhiskLe Creuset Silicone Spatula

    Result

    The cream is ready !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Mascarpone
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    All recipes made with mascarpone cream

    Christophe Felder’s Strawberry Tiramisu

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    Christophe Felder’s Mascarpone Cream

    Christophe Felder’s French Pastry Cream


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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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