Glace cream (Крем Глясе) is a GOST cream recipe made by combining whipped butter with a cooked egg yolk-sugar mixture (the “glace” base). This rich, silky cream has an intense buttery flavor with a smooth, glossy texture — considered one of the premium cream types in Soviet confectionery.
Recipe per 10 kg
- Butter (TS 84%) — 5.570 kg
- Egg yolks — 2.160 kg
- Granulated sugar — 2.870 kg
- Vanilla flavoring — 0.015 kg
- Water — 0.720 kg
Technological map
Egg yolks are whipped with sugar until thick and pale. A hot sugar syrup (boiled to 118–120 °C) is poured into the yolks in a thin stream while whipping continuously. The mixture is whipped until cooled to 26–28 °C. Separately, butter is whipped until light. The cooled yolk-sugar mass is added to the butter gradually while whipping. The finished cream is dense, glossy, and rich. Final moisture: 14–16%.
Glace cream is considered superior to basic buttercream for flavor and texture, but is more expensive due to the high egg yolk content. It is used for premium cakes and pastries.