German Buttercream Food

GERMAN BUTTERCREAM

Steps:

• For pastry cream, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. For buttercream, in a bowl cream butter until fluffy, about 5 minutes. Gradually beat in cooled pastry cream. If desired, beat in confectioners' sugar and additional vanilla extract until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.

DANUBE WAVES CAKE (DONAUWELLEN KUCHEN)

Steps:

• Stir 1/4 cup of the sugar together with the cornstarch in a small mixing bowl and set aside.
• Crack the eggs into a medium heat-proof bowl. Whisk the eggs together and and set the bowl next to the stove.
• Combine the milk and remaining 1/4 cup of sugar in a small saucepan set over medium heat and bring to a simmer, stirring occasionally.
• Once the milk has come to a simmer, whisk the sugar-cornstarch mixture into the eggs until smooth.
• Whisking the eggs constantly, add a scant 1/4 cup of the hot milk to the eggs. Still whisking constantly, pour the remaining milk into the eggs in a slow stream.
• Return the mixture to the saucepan and set pan over medium-low heat. Cook, stirring constantly with a rubber spatula, until the mixture thickens a bit-it will start to get lumpy.
• Turn the heat to low and switch to stirring with a whisk. Whisk vigorously until the mixture is very thick and smooth-if you don't get your pudding completely smooth, you'll have lumps in your frosting.
• Remove from the heat and stir in the 2 tablespoons of butter.
• Scrape the pudding into a shallow mixing bowl and press plastic wrap directly on the top of the pudding. Chill in the fridge for 90 minutes to 2 hours (or until thoroughly chilled). You'll finish the frosting later. While the pudding is chilling, make the cake.
• Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking pan with cooking spray and set aside.
• Whisk the flour, baking powder, baking soda and salt together in a small mixing bowl and set aside.
• Beat the butter in a large mixing bowl with an electric mixer set to medium until very smooth. Beat in the sugar and vanilla until well combined (mixture will be crumbly). Add the egg whites one at a time, beating well after each addition.
• With mixer on low, beat in half of the flour mixture followed by half of the buttermilk and beat to combine. Add the remaining flour mixture, then the remaining buttermilk and beat until just incorporated.
• Spread three-quarters of the batter into the prepared pan. Sift the cocoa powder over the remaining batter and add the milk; stir until fully combined.
• Dollop the chocolate batter over the vanilla batter and carefully spread into an even layer with an offset spatula (don't swirl them together, just spread the chocolate batter over the vanilla). Sprinkle the drained cherries over the cake batter.
• Bake 35 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean.
• Remove cake from the oven and cool completely on a wire rack before adding the frosting.
• Once the pudding and the cake are both cooled, finish the buttercream. Remove the chilled pudding from the fridge and allow it to come to room temperature.
• Transfer the room temp pudding to the bowl of a stand mixer fitted with the whisk attachment and beat on medium for several minutes, until it's very light and creamy.
• With mixer still on medium speed, add the butter half a tablespoon at a time, stopping mixer to scrape with a rubber spatula every so often.
• Once the butter is fully incorporated, add the powdered sugar, vanilla, and salt, and beat until smooth. Spread over the fully cooled cake. Refrigerate for 1 hour to set the buttercream before adding the chocolate topping.
• Place the chocolate in a small heat-proof bowl. Heat the cream in a medium saucepan set over medium heat until it just begins to steam. Pour over the chocolate and allow to sit for 3 minutes.
• Add the corn syrup, then whisk the chocolate and heavy cream together until the chocolate is melted and mixture is smooth. Allow to cool for 10 minutes.
• Remove cake from the fridge and spread the chocolate into an even layer over the buttercream. Refrigerate to set the ganache, then serve.

HOW TO MAKE VANILLA PASTRY CREAM

Steps:

• This recipe can be made with or without the vanilla bean; increase the amount of vanilla to 2 teaspoons.
• Split the vanilla bean in half and add into a sauce pan along with the milk and flour. Whisk the flour in until no clumps remain. Cook the milk over medium-low heat for approximately 5 minutes, until the milk is steaming hot but not boiling. Remove the vanilla bean and scrap out the seeds with a knife and add the seeds to the milk, discarding the pod.
• Meanwhile, in a separate mixing bowl, combine the egg yolks and sugar. Whisk vigorously for 2 to 3 minutes until the mixture is thick and pale and ribbons off of the whisk. In a small ramekin, combine the cornstarch and water to create a slurry. Add the slurry to the egg yolk mixture and whisk for 30 seconds.
• Once the milk is hot, slowly temper the milk into the egg yolks. Add a little at a time and whisk well after each addition. Once the two mixtures have been combined, pour the custard base back into the saucepan. Cook the mixture over medium-low heat for 5 to 7 minutes, stirring constantly with a rubber spatula. Custard is ready when it holds its shape on the back of the spatula. Avoid cooking over high heat; this can cause the custard to separate.
• Remove the custard from heat and add the 1/2 cup butter and vanilla extract. Whisk the butter into the hot custard until it's completely melted. Cover the custard with plastic wrap touching the surface, to prevent a film from forming on top. Refrigerate the custard until completely cooled, then use as a filling or for the custard buttercream. I recommend chilling for at least 4 hours, or overnight.
• Nutritional facts: approximately 40 calories per tablespoon.

GERMAN BUTTERCREAM FROSTING

Steps:

• Make milk mixture: In a medium saucepan (preferably one with sloped sides), whisk together the sugar, cornstarch, and salt until combined. Add about 1/4 cup of milk to the sugar mixture, whisking to form a thick paste. This will keep the mixture from forming clumps when you add the remaining milk. Add the rest of the milk to the pot, whisking to incorporate it.
• Beat the eggs: Use a fork to lightly beat the egg yolks until they are runny.
• Finish the custard: Return the pot to the stove and heat the custard mixture to a gentle simmer over medium-low heat, constantly stirring with the whisk. The mixture will thicken considerably in 2-3 minutes. In order to tell if the custard is ready: dip a spoon in the custard and it should be thick enough for its edges to hold a line drawn with your finger on the back of the spoon. Stir in the vanilla extract until the mixture is smooth and combined.
• Cover and chill the custard: Cover and chill the custard until cool (or until it reaches room temperature). You can press a piece of plastic wrap directly onto the surface of the custard and chill it for up to 2 days in the refrigerator. If you chill it, it needs to be brought to room temperature before proceeding.
• Store buttercream: Once mixed, use the buttercream as desired . Store in a food storage container for up to 4 days or freeze for up to 2 months.