Base Sweet Base Cream And Custard Mascarpone Cream Whipped Cream

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Michalak’s easy Mascarpone Cream

A recipe by Christophe Michalak
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A delicious mascarpone cream that is so easy !

FX (François-xavier)

About this recipe

A Mascarpone Cream so easy to make that all you need is pour and whip ! This cream is not only delicious, it also "holds" on desserts and will not break apart or melt easily

Michalak’s easy Mascarpone Cream

A cream that is generous and delicious!

Michalak’s easy Mascarpone Cream

A recipe that I use in some desserts (see HERE)

Michalak’s easy Mascarpone Cream

Source of the recipe

The author Christophe Michalak, a top French pastry chef, winner of the pastry world contest

Michalak’s easy Mascarpone Cream

In class with Chef Michalak

Michalak’s easy Mascarpone Cream

Michalak’s easy Mascarpone Cream

Chef: Christophe Michalak Preparation Time: 5 Minutes Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Cream And Custard, Mascarpone Cream, Whipped Cream, 
Ingredients

  • For 490 g (1 lbs 1 oz ) of Mascarpone Cream

  •   ¾ Cup Mascarpone Cheese (190 grams)
  •   ¾ Cup Cream (190 grams)
  •   1 Egg. 2 Tablespoons or 50 grams
  •   ¼ Cup Sugar (60 grams)
  •   ½ teaspoon Salt (2 grams)
  • Optional Taste
  •   A small quantity of Vanilla Extract
  •   A small quantity of Tonka Beans

  • For 980 g (2 lbs 3 oz ) of Mascarpone Cream

  •   1 ½ Cup Mascarpone Cheese (380 grams)
  •   1 ⅔ Cup Cream (380 grams)
  •   2 Eggs. ¼ Cup or 100 grams
  •   ½ Cup Sugar (120 grams)
  •   ½ teaspoon Salt (4 grams)
  • Optional Taste
  •   A small quantity of Vanilla Extract
  •   A small quantity of Tonka Beans

  • For 645 g (1 lbs 7 oz ) of Mascarpone Cream

  •   1 Cup Mascarpone Cheese (250 grams)
  •   1 Cup Cream (250 grams)
  •   1.3 Eggs. 3 Tablespoons or 65 grams
  •   ⅓ Cup Sugar (78.9 grams)
  •   ½ teaspoon Salt (2.6 grams)
  • Optional Taste
  •   A small quantity of Vanilla Extract
  •   A small quantity of Tonka Beans

  • For 1.47 kg (3 ¼ lbs ) of Mascarpone Cream

  •   2 ¼ Cups Mascarpone Cheese (570 grams)
  •   2 ½ Cups Cream (570 grams)
  •   3 Eggs. ⅓ Cup or 150 grams
  •   ¾ Cup Sugar (180 grams)
  •   1 teaspoon Salt (6 grams)
  • Optional Taste
  •   A small quantity of Vanilla Extract
  •   A small quantity of Tonka Beans
    • You will need...
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    Steps

    1.  Place the mixing bowl into the freezer to cool it down. It is important that you beat the cream when it is cold and when the mixing bowl is cold too

    2.  Michalak reminds that all ingredients must be very cold before mixing !

    3. Place all the ingredients into the cool mixing bowl : the Mascarpone Cheese (¾ Cup or 190 g), the Cream (¾ Cup or 190 g), the Egg (1), the Sugar (¼ Cup or 60 g) and the Salt (½ teaspoon or 2 g)

    4. You may add some flavor, like Vanilla Extract or Tonka Beans. To purchase online, see HERE

    Michalak’s easy Mascarpone Cream Michalak’s easy Mascarpone Cream Michalak’s easy Mascarpone Cream Michalak’s easy Mascarpone Cream

    Madagascar Vanilla BeansPure Vanilla Bean PasteTonka Beans

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    5. Whip, using a beater or a stand mixer, at Maximum Speed

    6. Do not hesitate to whip it "tight" so the cream holds to the whisk

    Michalak’s easy Mascarpone Cream Michalak’s easy Mascarpone Cream

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand Mixer

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    Using the cream

    7. Depending on the dessert, you may need to transfer the cream to a Pastry Bag

    8. The pastry tip size depends on the size of your puffs, here a 0.55" (or 35/64" or 1.4 cm) in diameter

    Michalak’s easy Mascarpone Cream Michalak’s easy Mascarpone Cream

    Matfer Bourgeat Pastry BagsFrench Star Pastry Tips Set, Stainless Steel

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    Result

    You may use the cream right away or keep it in the fridge for later

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    Don't forget to share your photos once you tried this recipe! HERE
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    3 comments

    Dee Tuesday January 3, 2017

    Hi Francois,

    Can I make Italian meringue with an egg/sugar , then whip it with heavy cream and mascarpone cheese ?

    Thanks,Dee

    Anonymous Friday April 26, 2019

    The egg is raw...

    FX (François-xavier) Saturday April 27, 2019

    So is the fish in sushis !

     

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