🔕 🔔
Loading…

My Basket ()

All questions

butter- softened or cold in tartines lemon creme?

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

asked by ubs2007 almost 5 years ago
3 answers 1057 views
39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added almost 5 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

thanks sooo very much! perfect timing as well

379bb239 c889 475e 8cbf a5af6b9c8df4  image
added almost 5 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.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.