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


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.
ubs2007 March 29, 2012
thanks sooo very much! perfect timing as well
Kristen M. 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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