Cream with 10 EXTRA FIRM egg yolks for desserts and cakes french buttercream
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- Опубліковано 1 чер 2024
- This French buttercream is a very present ingredient in a wide variety of desserts and cakes. Its texture is perfect for covering and filling cakes due to how easy it spreads, and it also has the PERFECT consistency to decorate with a piping bag.
Its versatility and its ability to enhance the flavor of other ingredients make it highly appreciated in cooking and confectionery.
French buttercream with egg yolks can keep in the fridge for about a week.
If you want to keep it longer, you can freeze it. Place the cream in an airtight container suitable for freezing, leaving some room for expansion. Frozen buttercream can keep for several months. When you need it, thaw it in the fridge, then shake it again to restore its texture.
French buttercream is sensitive to high temperatures. Due to its butter base, this cream tends to soften or melt at VERY HOT temperatures.
When using it to decorate cakes or other desserts, work with it quickly and efficiently, especially in hot weather. If necessary, you can chill it in the fridge for a few minutes to firm it up before continuing to decorate.
If you need to transport a cake or dessert decorated with buttercream in hot weather, make sure the cake is well refrigerated before transporting it and keep the vehicle as cool as possible during the trip.
#cremafrancesa #cremadeyemas #FRENCHCREAM
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Chapters:
0:00 - French Buttercream Intro
0:46 - Prepare the syrup
1:10 - Add 10 egg yolks
1:41 - Beat the egg yolks
2:47 - Add the butter
4:54 - Decorate with wilton n 1M nozzle
5:35 - Decorate with nozzle 1E
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Ingredients:
10 egg yolks
250 grams of sugar
100 ml of water
330 grams of butter, which should have an ointment texture
1 generous teaspoon vanilla extract
Syrup temperature 120º C
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👉 / @tundescakesrecetas
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Ingredientes:
10 yemas de huevo
250 gr de azúcar
100 ml de agua
330 gramos de mantequilla, que debe tener una textura pomada
1 cucharadita generosa de extracto de vainilla
Temperatura del almíbar 120º C
Türkiye den selamlar iyiki sizi tanımışım herseyi cok güzel yapiyonuz 👍👍🤗🇹🇷
¿Por favor nos podrías enseñar a hacer Zefir y flores de Zefir?
Maravilloso canal❤❤❤❤ aprendo un montón. Gracias Maestra
Toutes vos recettes sont magnifique et certainement très bonne j'adore.
Grazie mille per la sua ricetta. Bravo.
That so delicious
Gracias por compartir tus recetas tan deliciosas 😋
Gracias por ver😘🌹
Yummy
Muchas gracias!!😘🌹
Obrigada pela suas receitas
😘🌹🌹🌹
Yummy ❤
Que rico postre 😋
Gracias 🤗😘
@@TundesCakesRecetas ❤️❤️❤️
Hola gracias por la receta, está crema no sabe a huevo? Pues hice una de sus recetas la de mango y cuando le añadí las llenas de huevo el olor era bastante fuerte a huevo y no pude usarla☹️
Візму на замітку 😊
Hola chicos
Gracias por comentar😘🌹
No pasa nada con los huevos crudos?
Hola. Las yemas no quedan crudas. Cuando se añade el almíbar caliente ( 120º C ) a las yemas , la temperatura del conjunto aumenta, lo que también contribuye a matar cualquier bacteria presente. Esta técnica es efectiva para reducir el riesgo de enfermedades transmitidas por alimentos debido a las yemas de huevo crudas.