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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 |
About 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 |
Recipes...
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
3 Eggs
½ Cup Sugar (100 g)
1 ½ Cup Mascarpone Cheese (375 g)
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