The art of french pastry phần 166

pastry, which is why it’s the version I use most often and the recipe I am giving you here The third type of butter cream is made by incorporating butter into a vanilla sauce This type is only used for fillings It’s too soft to use for frosting because of the liquid vanilla sauce Butter creams are usually flavored with vanilla, chocolate, coffee, caramel, spices, or alcohols I am not a fan of mixing them with fruity flavors, as the butter and eggs overpower the tangy flavors of the fruit BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights KitchenAid or stand mixer fitted with the whisk and paddle attachments 1 medium mixing bowl 1 medium stainless steel hand whisk 1 small saucepan, preferably one with a lip 1 high-heat rubber spatula 1 pastry brush 1 digital thermometer >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS For Italian butter cream we use corn syrup to prevent the mixture from crystallizing and becoming unusable Corn syrup is an inverted sugar ... vanilla, chocolate, coffee, caramel, spices, or alcohols I am not a fan of mixing them with fruity flavors, as the butter and eggs overpower the tangy flavors of the fruit BEFORE YOU BEGIN >> Get out the following... spatula 1 pastry brush 1 digital thermometer >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS For Italian butter cream we use corn syrup to prevent the mixture from... following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights KitchenAid or stand mixer fitted with the whisk and paddle attachments 1 medium mixing