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butter- softened or cold in tartines lemon creme?

temp of butter for tartine's lemon creme- cold or room temp?

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Miglore

Kristen is the Senior Editor of Food52

added about 2 years ago

I've done it successfully with both! Probably best for it to not be icy cold -- that could cool the curd down too quickly and you could be left with small unincorporated bits of butter.

ubs2007 added about 2 years ago

thanks sooo very much! perfect timing as well

HapppyBee added about 2 years ago

I made it using cold, but not icy cold butter and it came out great. What a keeper! But, I used a one piece encapsulated double boiler because I couldn't find a ssl bowl that was shallow enough and it would not come up to 180 degrees.

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