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Crème au Beurre au Café/Coffee Butter Cream
Recipe type: Cream
Cuisine: French
Butter cream can be flavored with vanilla, praline, lemon, orange, Kirsch or other liqueurs.
  • ⅔ cup (150 gr.) sugar
  • ⅓ cup (75 gr.) water
  • 4 egg yolks
  • ½ lb. (225 gr.) butter
  • 1 heaping tbsp. instant coffee, dissolved in a little water
  1. In a saucepan combine the sugar and water, boil until the soft ball stage (230 degrees on a candy thermometer) or until a bit dropped in a bowl of cold water forms a soft ball.
  2. While the sugar is cooking, beat the egg yolks with an electric mixer.
  3. Gradually pour the syrup into the yolks, beating constantly the cream until completely cool.
  4. Cream the butter and stir it into the mixture.
  5. Add dissolved instant coffee.