oui il y a une différence la crème

oui il y a une différence
la crème mousseline est une préparation légère à laquelle est généralement ajoutée de la crème fouettée
La crème au beurre est une crème composé de beurre, de jaunes d'œufs et de sucre elle est plus calorique . Elle est utilisée pour garnir les religieuses, gâteaux, tartes...

Crème au beurre
Ingrédients (pour 4 personnes) :
- 150 g de beurre mou
- 75 g de sucre en poudre
- 1 oeuf
Préparation :
Travaillez le beurre coupé en dés à la spatule jusqu'à ce qu'il soit réduit en pommande. Mélangez les oeufs entiers avec le sucre dans une casserole au bain-marie et travaillez jusqu'à ce que l'appareil forme un ruban. Ajoutez le parfum choidi puis déposez la casserole dans un récipient d'eau froide et remuez jusqu'à ce que la crème soit refroidie. Incorporez progressivement la crème au beurre. Les différents parfums : 1 cuillère à soupe d'arôme de vanille ou 150 g de chocolat fondu ou 1 cuillère à soupe d'extrait de café ou 100 g de pralin ou 5 cl d'alcool fort.


Crème mousseline :
- 12.5 cl de lait
- 1 oeufs
- 50 g de sucre
- 12 g de farine
- 75 g de beurre
Préparez la crème mousseline :
Fouettez les jaunes avec le sucre et la farine puis versez le lait chaud en un mince filet. Remettez sur le feu et laissez épaissir sans cesser de remuer jusqu'au premier bouillon. Ajoutez la moitié du beurre puis laissez tiédir. incorporez le beurre mou à la crème mousseline encore tiède. Battez bien pour la rendre légère.

ผลลัพธ์ (อังกฤษ) 1:

Yes there is a difference
chiffon cream is a light which is usually added whipped cream
butter cream is a cream consisting of butter, egg yolks and sugar it is more caloric. It is used to garnish the nuns, cakes, pies...

butter cream
Ingredients (for 4 people):
-150 g soft butter
.-75 g of powdered sugar
-1 egg
Preparation:
work the butter diced with a spatula until it is reduced to shampoing. Combine the eggs with the sugar in a saucepan in a water bath and work until the unit forms a Ribbon. Add the choidi fragrance then drop the Pan in a pan of cold water and stir until the cream has cooled down. Gradually add cream butter. Different fragrances: 1 tablespoon of aroma of vanilla or 150 g melted chocolate and 1 tablespoon of coffee extract or 100 g Praline or 5 cl of spirits.


Chiffon cream:
-12.5 cl milk
.-1 egg
-50 g sugar
-12 g of flour
-75 g butter
prepare chiffon cream:
beat the yolks with the sugar and flour, then pour the hot milk in a thin stream. Replace on fire and leave to thicken without stirring until the first broth. Add half the butter and allow to cool. Add the soft butter with the cream chiffon still warm. Beat well to make it light.

ผลลัพธ์ (อังกฤษ) 2:

yes there is a difference
mousseline cream is one that is usually added slight preparing whipped cream
Cream butter is a cream made ​​of butter, egg yolks and sugar is more caloric. It is used to decorate religious, cakes, pies ... Butter Cream Ingredients (for 4 people): - 150 g soft butter - 75 g sugar - 1 egg Preparation: Work the diced butter to the spatula until it is reduced to pommande. Mix the eggs with the sugar in a pan in a water bath and work until the mixture forms a ribbon. Add the fragrance choidi then drop the pan in a bowl of cold water and stir until the cream has cooled. Gradually stir in butter cream. The different flavors: 1 tablespoon vanilla flavoring or 150g of melted chocolate or 1 tablespoon coffee extract or 100g praline or 5 ounces of hard liquor. mousseline cream: - 12.5 ml milk - 1 egg - 50g sugar - 12g flour - 75 g butter muslin Prepare cream: Whisk the egg yolks with the sugar and flour and pour the hot milk in a thin stream. Return to the heat and allow to thicken, stirring constantly until it boils. Add half the butter and let cool. stir in butter soft cream chiffon still warm. Beat well to make lightly.

ผลลัพธ์ (อังกฤษ) 3:

Yes there is a difference
the mousseline cream is a preparation slight to which is usually added to the whipped cream
The butter cream is a cream consisting of butter, egg yolks and sugar it is more calories . It is used to lubricate the religious, cakes, pies ...

Butter Cream
Ingredients (for 4 people) :
- 150 g soft butter
- 75 G of powdered sugar
- 1 egg
Preparation:
Working the butter cut in to the spatula until it is reduced in pommande. Mix the whole eggs with the sugar in a saucepan in a bain-marie and working until the device form a ribbon.Add the perfume choidi and then remove the saucepan in a container of cold water and stir until the cream has cooled down. Gradually add the butter cream. The different fragrances: 1 tablespoon of vanilla aroma or 150 g of melted chocolate or 1 tablespoon of coffee extract or 100 g of Praslin or 5 cl of strong liquor. Pretender mousseline cream:
- 12.5 cl milk
- 1 Eggs
- 50 g sugar
- 12 g flour
- 75 g butter
Prepare the mousseline cream:
whisk the yolks with the sugar and the flour and then pour the hot milk in a thin stream. Turn on the fire and leave to thicken without stirring until the first broth. Add half of the butter and then let cool. Stir the soft butter in the mousseline cream still warm.Beat well to make lightly.