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.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.Uses: Made for a cake application, great for icing, piping and filling. Tips: If the buttercream will not be used righ...
- Shelf life:
- 5 days
- Conservation:
- Room temperature: Not possible | Freezing: Possible
Containing: 2 Components
Italian Meringue
Ingredients: Italian Meringue
-
30 gwater
-
160 gsugar
-
80 g
Preparation: Italian Meringue
Pour 30 g of water
Tools
- Saucepan
Buttercream
Ingredients: Buttercream
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275 gWhole milk
-
229 gegg yolks
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90 g
-
90 g
-
914 gbutter
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231 gItalian meringue
Preparation: Buttercream
Make an anglaise with the milk, cacao and sugar #1 along with the egg yolks blended with sugar #2.
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Comments
Submitted by Wanda Menon on Sun, 01/28/2024 - 14:03
A receita não tem a quantidade de manteiga
Submitted by Marina Vega on Mon, 01/29/2024 - 18:25
In reply to A receita não tem a… by Wanda Menon
Olá Wanda! Tudo bem? Estamos com instabilidade no nosso site, então passarei todos os ingredientes da segunda etapa, ok? Obrigada pelo aviso!
Plain Arôme - 85 g
Leite - 275 g
Gemas de ovo - 229 g
Açúcar (1) - 90 g
Açúcar (2) - 90 g
Manteiga - 914 g
Merengue italiano - 231 g
Qualquer dúvida, estamos por aqui!