Vanilla cream au beurre

Cut the butter into small cubes and set aside. Weigh water and sugar. Put water in a cooking pot and the sugar on it. Cut the vanilla pods in half and add marrow and sticks to the sugar. Let it simmer for 2 minutes to very frothy and stir the vanilla somewhat.

Meanwhile, beat the eggs and yolks freely.

If the syrup foams nicely, remove the vanilla pods. Now pour the vanilles syrup on the throbbing eggs, scratch the pan well, and add everything to the eggs well downwards in the bowl and let it beat for 3 minutes to cool. The bowl may still be lukewarm but not hot, add the butter and now let it beat firmly for 5 minutes until a nice creamy sturdy butter cream cream. This vanilla butter cream is ready for use.

Store in the fridge for 2 weeks in a closed pot. If you want to use it again, take it out an hour before and beat it firmly again.

Tip: the mixture then the mixture was still too cold, just put it on a warmer place and then let it beat again. If the whole is too running, put it in a fridge for a while so that butter up again, and then beat up again.