FRENCH BUTTERCREAM
This is it-the star of the show, the main event, the most important part of our cupcakes-buttercream! As this is French buttercream, this is tres, tres serious. You will pay attention, follow along, and execute these directions! C'est Sérieux!
Provided by Allison Robicelli
Categories Candy Thermometer Butter
Number Of Ingredients 8
Steps:
- In a heavy nonreactive saucepan, add water, then add sugar, corn syrup, and cream of tartar. The last 2 help keep the sugar from crystallizing. (Candy thermometer. Non-negotiable!)
- Put the pot on high heat. It's going to be there for a while. Be patient and keep your eye on it. Don't go walking away and watching TV or something.
- Put yolks and eggs in a stand mixer with the whisk attachment and turn to high. Just let it go! Eggs will triple in volume and go to "ribbons stage." You can't overwhip!
- Wait on the sugar-looking for 230°F, aka "soft ball." When it happens, be ready to move quickly. Turn off the mixer and add the xanthan gum, turn back up to medium.
- Remove the thermometer from hot sugar. Lift with two hands. Rest the lip of the saucepan on the edge of the mixer bowl.
- Slowly tilt and pour sugar in a sloooow steady stream down the side of the bowl. Don't go too fast! If you do there will be chunks of scrambled eggs in your buttercream.
- Once sugar is all in, turn the mixer to high. Beat until cool. Gauge this by putting the inside of your wrist to the outside of the bowl. It's more accurate than your hands. Switch out the whisk for the paddle. Next we're adding the butter. It's too heavy for the whisk and you'll end up breaking your stand mixer if you stay with the whisk.
- Start cutting the butter into thin pieces-you could shave it with a cheese slicer if you'd like. Add butter piece by piece-pain in the derriere, yes, but we're making an emulsion.
- See, if you dump all the butter in at once, the butter and eggs will never combine properly, and you'll have a "broken" buttercream. You'll be able to identify this easily-it'll be a chunky, watery, hot mess.
- If your buttercream does break, you can fix it! Turn to medium high, then add a little more butter, piece by piece, until fixed. Or try adding a little guar gum! This is very strong, so add a pinch and beat for a minute, then check.
- Once your butter is added, turn the mixer to medium high to add some air-10, 20 seconds at most. Quelle Magnifique! It should be fluffy and make you want to eat it with your fingers.
- Once you have your base, there's so many ways to flavor it! Coffee powder! Vanilla beans! Dutch cocoa! Peanut butter! Caramel! Ham! Ok, maybe not ham. Party pooper.
- Congratulations! You did it! You made French buttercream! You are a god amongst men!
- Fin
CLASSIC FRENCH MUSSELS
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
HOW TO MAKE FRENCH BUTTERCREAM (VIDEO)
Learn how to make the best French buttercream recipe using egg yolks, sugar syrup and butter. This frosting holds its shape very well and it's very smooth!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 7
Steps:
- Place the egg yolks into a stand mixer bowl and whisk on medium-high speed for a few minutes until thick and pale.
- Meanwhile, combine the water and sugar in small saucepan. Heat the sugar, not stirring, over medium-high heat until the temperature reaches 238F/115C, about 5 minutes. Keep the mixer running on medium speed and pour the hot syrup in a slow and steady stream into the egg yolks.
- Once all the sugar syrup has been added, turn the mixer up to high speed and whisk for 5 to 7 minutes, until mixture is thick and pale in color. It also needs to be just lukewarm to touch. Begin adding the butter, 1 to 2 tablespoons at a time, mixing for about 15 to 20 seconds after each addition. Scrape down the sides of the mixing bowl often to get all the butter mixed in well.
- When you start adding the butter, the frosting is going to look like it's separated and ruined. Don't worry! The buttercream will start to thicken as more butter is added and it will come together!
- After adding the butter, add the melted chocolate, salt and coffee extract. Mix again for a few minutes until a uniform and fluffy frosting forms.
Nutrition Facts : ServingSize 1 cup, Calories 1340 kcal, Carbohydrate 74 g, Protein 7 g, Fat 115 g, SaturatedFat 70 g, TransFat 4 g, Cholesterol 491 mg, Sodium 101 mg, Fiber 4 g, Sugar 67 g, UnsaturatedFat 37 g
PEANUT BUTTER AND CREAM CHEESE STUFFED FRENCH TOAST
I found this online after having some at a little 50's type diner. I don't recall where online. I think the filling needs to be played with till it gets a creamy smooth texture.
Provided by internetnut
Categories Breakfast
Time 19m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix filling together.
- Spread on bread and place 2 slices together.
- Soak 5 minutes.
- Melt butter in a pan. Fry each french toast 2 minutes per side over medium heat.
FRENCH CHOCOLATE BUTTERCREAM
This is a very delicate, all butter, chocolate buttercream icing. My husband, who is not a sweets eater, requests this icing on an orange cake each year for his birthday. Try it and you won't be disappointed. Be sure the chocolate is cooled or you will end up with a sauce instead of an icing.
Provided by Tami
Categories World Cuisine Recipes European French
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Melt chocolate in a microwave according to package instructions. Set aside and let cool completely.
- Combine sugar and water in a saucepan. Bring to a boil; let boil for 1 minute. Remove from heat and set aside.
- Beat eggs in a large bowl using an electric mixer until frothy. Drizzle in sugar mixture slowly; beat on high speed until mixture turns pale yellow and expands in volume, about 5 minutes. Add butter by tablespoon one at a time with mixer running, beating well after each addition. Frosting will become watery; continue with remaining butter.
- Mix in cooled melted chocolate. Beat on high speed until frosting thickens and becomes fluffy, about 5 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 5 g, Cholesterol 40.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 7.8 g, Sodium 8.8 mg, Sugar 3.4 g
FRENCH BUTTER CREAMS
Make and share this French Butter Creams recipe from Food.com.
Provided by MARIA MAC
Categories Drop Cookies
Time 18m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Beat all above at low speed with mixer.
- Add 2 1/4 cups flour by hand. Chill.
- Roll into 1 inches ball. Flatten with riss cross and sprinkle with red or green sugar. Bake 350 degrees.
FRENCH BUTTERCREAM
French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 4 cups
Number Of Ingredients 5
Steps:
- Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
- Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.
HOW TO MAKE CLASSIC FRENCH TOAST RECIPE BY TASTY
This iconic dish is all about the details. While french toast might seem simple, looks can be deceiving. To get that perfectly crispy exterior and creamy, silky custard on the inside we spent weeks eating tons of butter, bread, and syrup to discover the best classic french toast recipe. The end result is indulgent, delicious, and most importantly, easy to make. What's not to love?
Provided by Katie Aubin
Categories Breakfast
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
- In a large bowl, whisk the eggs until well combined. Add the milk, heavy cream, brown sugar, salt, cinnamon, and vanilla bean paste and whisk until completely combined.
- Working in batches, dip each slice of challah in the custard, letting soak for 20-60 seconds on each side, until fully saturated but not soggy.
- Lightly grease the griddle with butter. Once melted, add the soaked challah on the griddle and cook, without disturbing, until golden brown and crispy, about 2 minutes. Use a flat spatula to flip the bread and continue cooking until the other side is golden brown, 2 minutes more. Wipe the pan clean between batches and add more butter as needed.
- Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 25 grams, Fat 31 grams, Fiber 0 grams, Protein 17 grams, Sugar 11 grams
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- Melt chocolate in stainless steel bowl set over simmering water. Remove bowl from water and set aside to cool.
- Using the whisk attachment on a stand mixer, whisk egg yolks until they thicken and turn very light yellow. Toss in the pinch of salt. You can't over-mix, so just let the mixer run on medium while you do the next step.
- Combine the sugar and water in a small saucepan and set on the stovetop over medium heat. Bring to boil and cook, without stirring, until sugar is dissolved and temperature reaches soft-ball stage on a candy thermometer (225 degrees F at 5000ft. elevation, 238 sea level).
- Turn mixer speed to low and drizzle the boiling sugar syrup into the egg yolks, then increase to medium, and beat until cooled to room temperature.
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