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Butter Cream (Crème au beurre)
Amount of TREHA®︎ required :
44 g for 820 g butter cream
Ingredients
Mixture A：
200 g whole eggs
176 g granulated sugar
44 g TREHA®︎
150 g salted butter
150 g unsalted butter
100 g shortening
Dark rum
Instructions
Heat A and whip.
When the whipped mixture is cooled to approximately 30℃/85℉, mix in the salted butter, then unsalted butter and finally shortening, adding each one gradually.
Add the dark rum, and mix to a smooth, light mixture.
TREHA®︎ benefit
Tempers sweetness, eliminating a cloying taste
Minimize dryness and inhibits odors such as refrigerator odors
Prevents fat separation and maintains quality
