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
3 comments Share:
Facebook E-mail
Jump to Recipe French Version Pdf Version
Print Recipe, with photos Print Recipe, no photos

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

Chef: Christophe Michalak Preparation Time: 5 Minutes Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Cream And Custard, Thick Cream, Mascarpone Cream, 
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...
    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
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    3 comments Share:
    Facebook E-mail


    Your photos

     

    All recipes made with mascarpone cream

    Christophe Felder’s Strawberry Tiramisu

    The other recipes for Crème Creams

    Christophe Felder’s Mascarpone Cream

    Recipes by chef Christophe Michalak

    Christophe Michalak’s Key Lime Pie

    Homemade Snow Sugar (Non Melting Powder)

    Michalak’s easy Mascarpone Cream

    Michalak’s Gianduja (Italian hazelnut paste)


    Leave a Comment

    * Mandatory

    (not mandatory)

    Upload a photo (optional)



    If you upload the photo, you accept the terms and conditions : you are giving the photo, it will be stored on the public server, and will be displayed on the public page, a few days later. The photo can be modified (size and colors for instance)

    Anti bot verification (CAPTCHA)   * Mandatory

      

     

    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 !

     

    Recipes by ingredient

    5 spice powder Almond extract Almond paste Almond powder Almonds Apple liquor Apple syrup Apples Apricot Arugula salad Avocado Basil Basque sauce Beef Beef stock Berries confit Black currant Blackberry Bordelaise sauce Breadcrumbs Brown sauce Brown sugar Buttermilk Calvados Candied lemon Candied orange Cantaloupe Caramel Cardamom Carrots Celery Cheese Cherry Chicken Chicken liver Chicken stock Chili pepper Chili powder Chipotle Chocolate Chorizo Cilantro Cinnamon Cloves Coca cola Cocoa Powder Coconut Coconut mousse Coffee Cognac Coriander powder Corn Cream Cream of Tartar Crème fraiche Cumin Diced bacon Dry yeast Egg Whites Egg yolks Eggs Espelette pepper Fennel Fenugreek Fermented milk Figs Fish Fish stock Fish stock French meringue Garlic Garlic powder Genoa bread Gianduja Ginger Glucose Glucose powder Gold leaf Grand marnier Grand marnier ice cream Grapefruit Green onion Ham Ham hock Hazelnut flour Hazelnuts Hoisin sauce Honey Ice cream Ice cream stabilizer Icing fondant Inverted sugar Isomalt Italian meringue Ketchup Kirsch liquor Ladyfingers Lamb Lard Laurel (bay) leaves Leeks Lemon Lemon custard Lemon juice Lemon zests Lime Lobster Madeira Mandarine Mango Masa Mascarpone Mascarpone cream Meyer lemon Milk chocolate Milk powder Mint Mousseline cream Mozzarella Mushrooms Neutral gel Nuoc mam fish stock Nutmeg Olive oil Olives Onions Orange juice Orange zests Oranges Palm sugar Paprika Parmesan cheese Parsley Passion fruit Pastis Pastry dough Peaches Pearl sugar Pectin NH Peeled tomatoes Peppers Pie crust Pine nuts Pineapple Pink pralines Pistachio paste Pistachios Poached eggs Pork Port wine Potato starch Potatoes Powdered anis Puff dough Puff pastry paring Pumpkin Rabbit Raisins Raspberries Raspberry jam Red wine Rhubarb Rice Rice vinegar Roasted bell peppers Rosemary Rum Rye flour Sablée Dough Saffron Salmon Salted butter Sausage Sesame oil Sesame seeds Shallots Shortcrust Pastry Soy sauce Spinach leaves Split peas Strawberries Strawberry jam Sweetened condensed milk Swiss gruyère cheese Swiss meringue Syrup Tempered chocolate Thyme Tomato paste Tomatoes Tonka bean Tuna fish Turkey Turmeric Used vanilla pods Vanilla Vanilla Custard Vanilla sugar Vegetable shortening (crisco) Velvet spray Wafer paper Walnuts Whipping cream Whiskey White chocolate White wine Whole flour Worcestershire sauce Yeast Yoghurt