Home
Recipes
The Blog
Michalak’s easy Mascarpone Cream
2016-12-03
- This Recipe
- Chef: Christophe Michalak
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Cream And Custard, Thick Cream, Mascarpone Cream
- Difficulty: Easy
- Category: Base
- Preparation Time: 5 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Saturday December 3, 2016
- Comments : 3 Comments
-
Languages :
English | 
Français
- Ingredients
- Whipping cream, Tonka bean, Mascarpone, Eggs, Vanilla,
- Print This Recipe
-
Print
La version Française se trouve ICI |
A delicious mascarpone cream that is so easy ! Don't forget to share your photos once you tried this recipe! HERE |
About this recipeA Mascarpone Cream so easy to make that all you need is pour and whip ! This cream is not only delicious, it also "holds" on desserts and will not break apart or melt easily |
 |
 | A cream that is generous and delicious! |
 |
 | Source of the recipeThe author is no one else than Christophe Michalak, a top French pastry chef, and the winner of the pastry world contest ! |
Ensemble avec Christophe !The recipe "cours de cuisine : la masterclass de christophe michalak" is ICI |
 |
 |
Recipes using Mascarpone Cream  All the recipes using Mascarpone Cream are HERE |
Ingredients
 | For 490 g (1 lbs 1 oz ) of Mascarpone Cream¾ Cup Mascarpone Cheese (190 grams)¾ Cup Cream (190 grams)1 Egg. 2 Tablespoons or 50 grams¼ Cup Sugar (60 grams)½ teaspoon Salt (2 grams) Optional Taste A small quantity of Vanilla ExtractA small quantity of Tonka Bean |
For 980 g (2 lbs 3 oz ) of Mascarpone Cream1 ½ Cup Mascarpone Cheese (380 grams)1 ⅔ Cup Cream (380 grams)2 Eggs. ¼ Cup or 100 grams½ Cup Sugar (120 grams)½ teaspoon Salt (4 grams) Optional Taste A small quantity of Vanilla ExtractA small quantity of Tonka Bean |
For 1.47 kg (3 ¼ lbs ) of Mascarpone Cream2 ¼ Cups Mascarpone Cheese (570 grams)2 ½ Cups Cream (570 grams)3 Eggs. ⅓ Cup or 150 grams¾ Cup Sugar (180 grams)1 teaspoon Salt (6 grams) Optional Taste A small quantity of Vanilla ExtractA small quantity of Tonka Bean |
You will need...
Steps
1. 
Place the mixing bowl into the freezer to cool it down. It is important that you beat the cream when it is cold and when the mixing bowl is cold too
2.
Michalak reminds that all ingredients must be very cold before mixing !
3. Place all the ingredients into the cool mixing bowl : the
4. You may add some flavor, like
Place the mixing bowl into the freezer to cool it down. It is important that you beat the cream when it is cold and when the mixing bowl is cold too2.
Michalak reminds that all ingredients must be very cold before mixing !3. Place all the ingredients into the cool mixing bowl : the
Mascarpone Cheese
(¾ Cup or 190 g), theCream
(¾ Cup or 190 g), theEgg
(1), theSugar
(¼ Cup or 60 g) and theSalt
(½ teaspoon or 2 g)4. You may add some flavor, like
Vanilla Extract
orTonka Bean
. To purchase online, see HERE
5. Whip, using a beater or a stand mixer, at Maximum Speed
6. Do not hesitate to whip it "tight" so the cream holds to the whisk
6. Do not hesitate to whip it "tight" so the cream holds to the whisk
Using the cream |
7. Depending on the dessert, you may need to transfer the cream to a Pastry Bag
8. The pastry tip size depends on the size of your puffs, here a 0.55" (or 35/64" or 1.4 cm) in diameter
8. The pastry tip size depends on the size of your puffs, here a 0.55" (or 35/64" or 1.4 cm) in diameter
ResultYou may use the cream right away or keep it in the fridge... |
|
The other recipe of Mascarpone Creams |
The result and the pix
|
|
Share Your Photos
Comments for This Recipe
3 Comments
-
On Friday April 26, 2019
Anonymous wrote:
The egg is raw...
Post a Comment
Cooking with the same Chef ?
All recipes of Christophe Michalak |
Cooking with the same ingredients ?
What else to cook with Mascarpone |
Recipes...
Pierre Hermé’s Pistachio Ice Cream
Julia Child’s Leek Quiche (“flamiche”)
The Apricot Mousse Cakes
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
The Fabulous Baked Alaska with Grand Marnier
Philippe Urraca’s French Brioche
Pierre Hermé’s Pistachio Crème Brûlée
The Coca-Cola Ice Cream (only for my sister)
Pierre Hermé’s Peach Apricot Saffron Macarons
Christophe Felder’s Strawberry Tiramisu
French Madeleines Recipe
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Nantua’s Tart (Rhubarb Raspberry)
Qin’s Chinese Chicken Barbecue
French Fish Bouillabaisse (Stew)
Julia Child’s Sautéed Mushrooms in Madeira Sauce
Easy Mexican Chicken Tacos
Cyril Hitz’s French Fougasse Bread
Lenôtre’s Pistachio Raspberry Cakes
Jamie Oliver’s Indian Butter Chicken
Jacquy Pfeiffer’s Christmas Sablés Cookies
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Other Blogs...
Erren's Kitchen
Pumpkin Tarts
Luxe Eat
About The Perfect Ingredient With Matt Goulding And Maria Canabal
My Best Japanese Spots In London
¾ Cup Mascarpone Cheese (190 g)
¾ Cup Cream (190 g)
1 Egg
¼ Cup Sugar (60 g)
½ teaspoon Salt (2 g)
A small quantity of Vanilla Extract
A small quantity of Tonka Bean
Can I make Italian meringue with an egg/sugar , then whip it with heavy cream and mascarpone cheese ?
Thanks,Dee