French Butter Cream Made With Fructose

I am sitting at work. We are in the middle of a heat wave, and I would rather be stuck in a cold store refrigerator than in my office. I had no plans of being anywhere else today as I was expecting 2 pallets of goods to be delivered to me. But just like in December, my supplier has let me down. He has so not come to the party. In December he promised me my goods had left on the Wednesday. So with a Friday delivery expected I planned the last 3 days of our working year. Sadly for me, the goods arrived on the Monday afternoon leaving me half a day to do 2 and a half day’s work. And of course they were closed so I could not not even tell him how upset I was. Thinking they were opening earlier than they did, I planned my start to the year. However, they were still closed when I placed a large order with them to kick start January. The least I expected was that my order would be given some priority and leave on time. It didn’t and now I am sitting at my desk, whiling away the time until lunch so that I can eat, and leave. One thing that can go to any party is this amazing French butter cream. You may recall I mixed it with praline and used it to fill my Paris Brest choux buns. I have some left in the freezer and the next time I have a cake to take somewhere I will use the rest of the butter cream up to sandwich the two halves together.

Paris-Brest
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5 from 2 votes

Recipe For French Butter Cream

This butter cream is perfect for filling layers of cakes and for piping into choux pastry buns
Recipe Category: Dessert
All Rights Reserved: Adapted from Larousse Gastronomique

Ingredients

  • 20 mls milk
  • 6 eggs
  • 200 g fructose
  • 400 g butter cut into small cubes, and placed into a glass bowl
  • 75 g praline - optional

Method

  • Place the milk into a saucepan and bring to the boil
  • Place the eggs and the fructose into a bowl and whisk until ribbon stage
  • Pour the milk over the egg mixture, whisking continuously
  • Return to the heat on a medium temperature
  • Stir constantly with a wooden spoon until you get a thick custard
  • Pour over the butter, and whisk by hand until the butter has been incorporated
  • Leave to cool before adding the praline if you have decided to use it

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