Creme au Beurre, Menagere (Butter Cream)

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Creme au Beurre, Menagere (Butter Cream) Recipe

Mark Boughton Photography; styling by Teresa Blackburn

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This should be made with an electric beater; it is heavy work by hand. Ménagère literally means “housewife”: This is a butter cream easily made in a home kitchen. Use pasteurized shell eggs, if desired.

Ingredients

A 2 1/2-quart mixing bowl
2 egg yolks
2/3 cup sifted powdered sugar
1 teaspoon instant coffee powder
6 ounces (1 1/2 sticks) softened butter
An electric beater

Instructions

1. Rinse bowl in hot water, dry it, and place in it all ingredients listed. Beat at a moderate speed for about 5 minutes to obtain a smooth cream. Chill until cream is cold, but still malleable, then fill and ice your cake.

Use with Le Marquis (Chocolate Spongecake)

From Julia Child's Mastering the Art of French Cooking.