The art of french pastry phần 167

that has had water and acid added to it The acid prevents the sugar crystals from fusing together, so the corn syrup will never set hard in crystal form The presence of corn syrup will have the same effect on the sugar in the syrup, preventing it from crystallizing The butter has to contain 82 percent fat so that the butter cream can hold its shape If it has a lower fat content it will contain more water, taste blander, and make the butter cream too soft INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Butter (French style, 82% fat) | 300 grams | 10½ ounces Vanilla extract | 5 grams | 1 teaspoon Egg white | 105 grams | 3 whites, less a scant tablespoon Sea salt | 1 gram | Pinch Water | 50 grams | ¼ cup Granulated sugar | 210 grams | 1 cup plus 1 teaspoon Corn syrup | 10 grams | 2 teaspoons METHOD To succeed with this recipe it’s very important that you follow this sequence of instructions exactly Make sure that the butter is soft If it is not, microwave it for 5 seconds only Do not allow it to melt Place the butter in the bowl of your standing mixer and add the vanilla extract Insert the paddle ... sequence of instructions exactly Make sure that the butter is soft If it is not, microwave it for 5 seconds only Do not allow it to melt Place the butter in the bowl of your standing mixer and add the vanilla...that the butter cream can hold its shape If it has a lower fat content it will contain more water, taste blander, and make the butter cream too soft INGREDIENTS | WEIGHT |... blander, and make the butter cream too soft INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Butter (French style, 82% fat) | 300 grams | 10½ ounces Vanilla extract | 5 grams | 1 teaspoon Egg white | 105