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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Emulsification of cream and butter in a baked custard.
Origin: Italian (19th century) — Lombardy
See full technique reference →Heat stabilizes the emulsion, while the butter creates a rich flavor.
Unique to Italian patisserie, this technique is used to create creamy desserts.
Zabaione (Piedmont): Base for dessert
Crème pâtissière (France): Filling component
Budino (Tuscany): Main dessert structure
Primary Reaction
Emulsification
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