How to make a FRENCH Chocolate Butter Cream using a MANUAL MIXER, it is Perfect for Filling, Covering or Decorating Cakes, Tarts and Cupcakes.
It is a cream that Holds well at Room Temperature, but NOT HIGH Temperatures.
👉 This cream is kept in the fridge for 3 days.
You can even freeze it, but whenever you reuse it, you should leave it out at room temperature until it's done.
💛ACTIVATE THE SUBTITLES
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Chapters:
0:40 - Cook the syrup
0:52 - Beat 8 egg yolks
1:30 - Add the syrup
2:37 - Unsalted butter
3:24 - Cream the butter
4:20 - Extra Firm French Cream
4:59 - Add melted chocolate
5:41 - Black gel food coloring
6:15 - Red gel food coloring
6:49 - WILTON 1M Nozzle
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Ingredients:
8 Egg Yolks at room temperature
250g of common sugar (1 full glass)
100 ml of Water for the Syrup (half a glass or a little less)
350 g of Unsalted Butter, to the point of Ointment
150g Chocolate, melted and cooled
💛Syrup Temperature- 120 Degrees
💛 COLORING gel or powder coloring can be added to it, it takes soft colors, very beautiful pastels with a small amount of coloring. If you are looking for strong color, add a large amount of colorant little by little and mix gently.
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Here is the link with the FRENCH Butter Cream where I add COLORING gel and I DECORATE some cupcakes. They are very beautiful !!!
👉 • Decoración con Crema F...
Here is the link with the FRENCH Butter Cream with DULCE de LECHE:
👉 • ¡Si tienes YEMAS de Hu...
Here is the link with the FRENCH Butter Cream
👉 • Si tienes YEMAS de Hue...
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