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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
- Chef : François
- Category: Recipe
- Posted on: Saturday December 3, 2016
- Comments : 3 Comments
-
Languages :
English | 
Français
- Ingredients
- Whipping cream, Tonka bean, Mascarpone, Eggs, Vanilla,
La version Française se trouve ICI |
A delicious mascarpone cream that is so easy ! |
Print | A 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 |
 | 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 |
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Recipes using Mascarpone Cream  All the recipes using Mascarpone Cream are HERE |
Ingredients
 | ¾ 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 |
Steps
Prepping...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 |
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 | Beating...Place all the ingredients into the cool mixing bowl :
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 |  Michalak reminds that all ingredients must be very cold before mixing ! |
 | Optional SavorYou may add some flavor, likeVanilla Extract orTonka Bean ( a bean to be grated, with a great taste, unfortunately it is not allowed in the states... ) |
 | Now, whip ! Using a beater or a stand mixer is the easiest way... |
 | Do not hesitate to whip it "tight" so the cream holds to the whisk |
 | Using the creamDepending on the dessert, you may need to transfer the cream to a Pastry Bag |
 | The pastry tip size depends on the size of your puffs, here a 14 mm size in diameter |
 | Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter |
You may use the cream right away or keep it in the fridge... |
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The other recipe of Mascarpone Creams |
Comments for This Recipe
3 Comments
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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 Chocolate Sorbet
French Madeleines Recipe
Philippe Urraca’s French Brioche
French Sausage in Brioche (“Saucisson Brioché”)
Cyril Hitz’s French Fougasse Bread
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Jacquy Pfeiffer’s Christmas Sablés Cookies
Easy Mexican Chicken Tacos
The Coca-Cola Ice Cream (only for my sister)
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Pierre Hermé’s Flourless Chocolate Cake
Philippe Conticini’s Rhubarb Tart
Claire Heitzler’s Rhubarb Strawberry Tart
Jacquy Pfeiffer’s French Gingerbread
Conticini’s Chocolate Pound Cake
French Mango Coconut Charlotte
Alice Waters’ Buttermilk Waffles
Pierre Hermé’s Pistachio Ice Cream
Christophe Felder’s Strawberry Tiramisu
The Canelé Recipe («Canelé de Bordeaux»)
Rabbit Stew, a French delicacy
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
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