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Emulsification of cream and butter in a baked custard.
Technical
Heat stabilizes the emulsion, while the butter creates a rich flavor.
Culinary Significance
Unique to Italian patisserie, this technique is used to create creamy desserts.
Primary Reaction
Emulsification
Aroma ()
Compounds: diacetyl, vanillin, butyric acid, lactones, acetaldehyde
Wine Analogy
Chardonnay
Coffee Analogy
Latte
Perfume Analogy
Vanilla bourbon
Civilization
Italian
Era
19th century
Region
Lombardy
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Stainless saucepan for sauces, reductions, emulsifications
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Stainless saucepan for sauces, reductions, emulsifications
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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