Buttercream
Uses: Made for a cake application, great for icing, piping and filling.
Tips: If the buttercream will not be used right away, it should be refrigerated and then re-blended before use. Using a food processor such as a robot coupe helps to get the buttercream emulsified properly for use.
What is the best cocoa powder? Plein Arôme
Why? Plein Arôme follows through with a nice, smooth texture in the buttercream and has a subtle round chocolate flavour at the start while intensifying during the tasting. Some almond fruit notes come through with a gentle bitterness.
Scientific recommendations: Use high-fat cacao powders for buttercream. The whole milk and the butter combined with the high-fat Plein Arôme powder(22/24) provide a delicate creamy texture.
Emulsify fully when making and before use.
Recipe
Italian Meringue
| Ingredients | Preparation |
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Pour 30 g of water |
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Add 160 g of sugar |
Heat up at 121°C |
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While the sugar is warming up, add 80g of egg white inside a mixer with the whisk attachment.
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Start mixing at low speed when the sugar is at 112 °C |
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Pour the sugar at 121°C over the egg white, increase the speed at maximum capacity until the meringue is at 50°C. |
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Reserve the desired amount |
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Buttercream
| Ingredients | Preparation |
|---|---|
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Make an anglaise with the milk, cacao and sugar #1 along with the egg yolks blended with sugar #2. |
Let the anglaise cool to 30 degrees Celsius. |
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Blend the softened butter into the anglaise and homogenize. This is done well in the food processor. |
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Next, add in the Italian Meringue and blend to homogenize. |
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