Butter cream
Ingredients for cake filling:
8 egg yolks
250g sugar
250 g softened butter
Choice of flavors:
coffee extract, cocoa powder or melted couverture chocolate, praline, etc.
Equipment used :
Kitchen scale – 15 kg / 1 g – EL black
Probe cooking thermometer – 0°C to + 300°C
egg separator
Kitchenaid K45 Robot – Complete
“Maryse” type spatula (Elvéa) – 35 cm
Could the birth of buttercream be due to a thoughtlessness? According to the little story circulating about him, it would seem so. In the 19th century, the Prince de Joinville’s chef simultaneously finished a crème anglaise, a whipped cream for a bavarois, a fine butter for a glaze and a béchamel.
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