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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
- Chef : François
- Category: Recipe
- Posted on: Wednesday April 11, 2018
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Mascarpone,
La version Française se trouve ICI |
Christophe Felder’s Mascarpone Cream |
PrintAbout this recipeThis is such a good and simple mascarpone cream ! |
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 | 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 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 |
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 | The recipe is on page 150 |
Recipes using Mascarpone Cream  All the recipes using Mascarpone Cream are HERE |
Ingredients
 | 3 Eggs. ⅓ Cup or 150 grams½ Cup Sugar (100 grams)1 ½ Cup Mascarpone Cheese (375 grams) |
Steps
 Separate the Eggs (3) and place in the mixing bowl, then wait30 minutes for them to warm up |
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Whisk together the Egg Yolks and half of Sugar (4 Tablespoons or 50 g) |
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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 they usually have those European cheeses |
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Add the Mascarpone Cheese (1 ½ Cup or 375 g) |
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The mascarpone cheese is thick, but it will become smoother after mixing it |
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 | Beating the whitesWhisk the egg white to soft peak for5 minutes on Medium Speed |
| The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start |
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 | After 5 minutes , add half of theSugar (4 Tablespoons or 50 g) and increase the whiskig speed |
ResultBeata few minutes until whites are fully whipped and firm |
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 | The "eagle beak" testHere's what you should get, an "eagle beak" shape as French say |
 |  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 |
Folding, Step #1Gently fold the mixture with a hand whisk |
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 | For the first step, the whisk is the best tool, but not to whisk ! Use it to fold simply and gently |
 | Folding, Step #2Gently fold the mixture with a rubber spatula |
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ResultThe cream is ready ! |
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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 |
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3 Eggs
½ Cup Sugar (100 g)
1 ½ Cup Mascarpone Cheese (375 g)
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