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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/mascarpone-cream/

Michalak’s easy Mascarpone Cream

A recipe by Christophe Michalak Saturday December 3, 2016
3 comments Share:
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 4.9
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A delicious mascarpone cream that is so easy !

FX (François-xavier)

About this recipe

A 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

Michalak’s easy Mascarpone Cream

A cream that is generous and delicious!

Michalak’s easy Mascarpone Cream
Michalak’s easy Mascarpone Cream

Source of the recipe

The author is no one else than Christophe Michalak, a top French pastry chef, and the winner of the pastry world contest !

Michalak’s easy Mascarpone Cream

Ensemble avec Christophe !

Michalak’s easy Mascarpone Cream
Michalak’s easy Mascarpone Cream

Michalak’s easy Mascarpone Cream

Print Recipe, with photos Print Recipe, no photos
Chef: Christophe Michalak Preparation Time: 5 Minutes Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Cream And Custard, Thick Cream, Mascarpone Cream, 
Whipping cream Tonka bean Mascarpone Eggs Vanilla
 4.9
Ingredients
  • For 490 g (1 lbs 1 oz ) of Mascarpone Cream

  •   ¾ Cup Mascarpone Cheese (190 grams)
  •   ¾ Cup Cream (190 grams)
  •   1 Egg. 2 Tablespoons or 50 grams
  •   ¼ Cup Sugar (60 grams)
  •   ½ teaspoon Salt (2 grams)
  • Optional Taste
  •   A small quantity of Vanilla Extract
  •   A small quantity of Tonka Beans


  • For 980 g (2 lbs 3 oz ) of Mascarpone Cream

  •   1 ½ Cup Mascarpone Cheese (380 grams)
  •   1 ⅔ Cup Cream (380 grams)
  •   2 Eggs. ¼ Cup or 100 grams
  •   ½ Cup Sugar (120 grams)
  •   ½ teaspoon Salt (4 grams)
  • Optional Taste
  •   A small quantity of Vanilla Extract
  •   A small quantity of Tonka Beans


  • For 645 g (1 lbs 7 oz ) of Mascarpone Cream

  •   1 Cup Mascarpone Cheese (250 grams)
  •   1 Cup Cream (250 grams)
  •   1.3 Eggs. 3 Tablespoons or 65 grams
  •   ⅓ Cup Sugar (78.9 grams)
  •   ½ teaspoon Salt (2.6 grams)
  • Optional Taste
  •   A small quantity of Vanilla Extract
  •   A small quantity of Tonka Beans


  • For 1.47 kg (3 ¼ lbs ) of Mascarpone Cream

  •   2 ¼ Cups Mascarpone Cheese (570 grams)
  •   2 ½ Cups Cream (570 grams)
  •   3 Eggs. ⅓ Cup or 150 grams
  •   ¾ Cup Sugar (180 grams)
  •   1 teaspoon Salt (6 grams)
  • Optional Taste
  •   A small quantity of Vanilla Extract
  •   A small quantity of Tonka Beans

  • You will need...
    Tonka Beans
    Organic Vanilla Extract
    Madagascar Vanilla Beans
    Pure Vanilla Bean Paste
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Hand Mixer
    Matfer Bourgeat Pastry Bags
    French Star Pastry Tips Set, Stainless Steel
    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 Mascarpone Cheese (¾ Cup or 190 g), the Cream (¾ Cup or 190 g), the Egg (1), the Sugar (¼ Cup or 60 g) and the Salt (½ teaspoon or 2 g)

    4. You may add some flavor, like Vanilla Extract or Tonka Beans. To purchase online, see HERE

    Michalak’s easy Mascarpone Cream Michalak’s easy Mascarpone Cream Michalak’s easy Mascarpone Cream Michalak’s easy Mascarpone Cream

    Madagascar Vanilla BeansPure Vanilla Bean PasteTonka Beans

    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

    Michalak’s easy Mascarpone Cream Michalak’s easy Mascarpone Cream

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand Mixer


    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

    Michalak’s easy Mascarpone Cream Michalak’s easy Mascarpone Cream

    Matfer Bourgeat Pastry BagsFrench Star Pastry Tips Set, Stainless Steel

    Result

    You may use the cream right away or keep it in the fridge...

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Whipping cream Tonka bean Mascarpone Eggs Vanilla
    Back To Top French Version Pdf Version
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    3 comments Share:
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    Your photos

     

    All recipes made with mascarpone cream

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    3 comments

    Dee Tuesday January 3, 2017

    Hi Francois,

    Can I make Italian meringue with an egg/sugar , then whip it with heavy cream and mascarpone cheese ?

    Thanks,Dee

    Anonymous Friday April 26, 2019

    The egg is raw...

    FX (François-xavier) Saturday April 27, 2019

    So is the fish in sushis !

     

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