The Art of French Pastry

Butter cream is a rich frosting made with butter and eggs. This one utilizes Italian meringue. Years ago b ...

mousseline, in which it’s combined with pastry cream (a mousseline can also refer to a mixture of pastry c ...

butter cream calls for a syrup made with sugar, corn syrup, and water that is heated to 244°F/118°C and th ...

butter is whipped in. This type of butter cream is usually used for fillings but not for frostings, because of ...

cooked to 244°F/118°C and slowly whipped into the egg whites. The mixture is then beaten until it cools, at which ...

pastry, which is why it’s the version I use most often and the recipe I am giving you here. The third type of b ...

usually flavored with vanilla, chocolate, coffee, caramel, spices, or alcohols. I am not a fan of mixing them ...

equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights KitchenA ...

1 medium mixing bowl 1 medium stainless steel hand whisk 1 small saucepan, preferably one with a lip 1 hi ...

Read this recipe through twice from start to finish. UNDERSTANDING INGREDIENTS For Italian butter cream we use c ...

that has had water and acid added to it. The acid prevents the sugar crystals from fusing together, so the ...

that the butter cream can hold its shape. If it has a lower fat content it will contain more water, taste bla ...

Butter (French style, 82% fat) | 300 grams | 10½ ounces Vanilla extract | 5 grams | 1 teaspoon Egg white | 10 ...

Water | 50 grams | ¼ cup Granulated sugar | 210 grams | 1 cup plus 1 teaspoon Corn syrup | 10 grams ...

that you follow this sequence of instructions exactly. 1 Make sure that the butter is soft. If i ...

and mix for 5 minutes on medium speed, until the butter is airy and pale light yellow. Transfer to a medium m ...

from setting up. 3 Begin whipping the egg whites with the pinch of sea salt in the mixer on the low ...

the hot water for 1 full minute while mixing by hand with the KitchenAid whisk or a hand whisk. Remove th ...

4 Meanwhile, place the 50 grams of water in the saucepan and pour the sugar into the center of t ...

begin to heat the pan and the sides get hot, the sugar crystals will fall back into the syrup and mak ...