butter- softened or cold in tartines lemon creme?

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

  • Posted by: ubs2007
  • March 29, 2012
  • 1274 views
  • 3 Comments

3 Comments

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Kristen Miglore
Kristen Miglore March 29, 2012

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.

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ubs2007
ubs2007 March 29, 2012

thanks sooo very much! perfect timing as well

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HapppyBee
HapppyBee March 29, 2012

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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