My family makes a shortening version of ermine. The milk flour paste should only be cooled to about room temperature. Also, be sure to let it stand and whip for quite a while in a stand mixer, like more than 5 minutes.
I like to use an electric coffee grinder to grind salt into a fine dust, and use that for the salt. It is a more intense salty flavor but far less actual salt. Great if, like me, you like how nuts and crackers used to be sold...salty. Nowadays, "salted" means they are not completely devoid of salt. Almost nothing is like it was back in the day.
I tried ermine with cocoa powder and i noticed that it curdles a bit? Same with Swiss meringue. I know cocoa powder tends to be hydrophobic is there any way to remedy this?
That is not exactly a blender, it is a food processor. More like a blender than a stand mixer, but not a blender. Hard to get these results using a blender, and I have tried in the past.
Oh yeah! Regarding the whole "skin" problem...there was this scratch chocolate pudding pie recipe someone posted a comment they gave a really good tip . And because of that I did not have to do the plastic covering trick ...they said to let the pudding mixture get completely room temperature ( that means remove from the heat) after it COMPLETELY COOLS... THEN stir it ... causing the"skin" that formed to disappear ...!! THAT did the trick because when I filled the pie shells it never skinned up again!!!
How do you prevent it from splitting? When I made it, the custard and butter did not come together and I had to add a significant amount of powdered sugar to smooth it out.
My mom made this all the time as a kid and I could never find the recipe. I seen this recipe and made it and cried and cried when I tasted it. It brought back memories of my mom
Can I leave the mixture overnight in the fridge n incorporate it with the butter the next day? I left the mixture overnight in the fridge n blended everything the next day. It came out so perfect, light n fluffy. This will be my new recipe for buttercream frosting.
It depends on the recipe, but most of the time sugar isn't only to add sweetness but to also give the desert a specific texture, so skipping the sugar isn't a good idea, especially in American sweets because American recipes heavily depend on the sugar content
I've tried this recipe and it turned out really great ! The frosting has a perfect consistency ! It's still a little too sweet for my taste (I think french people are not really used to buttercream frosting)
What kind of frosting would you recommend? I’m looking for a mildly sweet frosting ( I know you commented a couple of years ago, but thought I’d try my luck asking)
@@lmlmlmlm7627 I'm not who you replied to, but you might like Swiss Meringue Buttercream. It is far less sweet and very creamy. I got this recipe from a baker online, and it's very easy to make: ••• 150g fresh egg whites (roughly 4-5 whites depending on the eggs), ideally at room temp but not necessary, and definitely fresh not from the carton (sometimes this works, sometimes this doesn't). ••• 190g ultrafine granulated sugar (aka baker's sugar), important to use this as it has a better chance of fully dissolving ••• 454g (1lb/4 sticks) unsalted room temp butter 1. MOST IMPORTANT STEP FIRST! Wipe out your stainless steel mixer bowl and whisk attachment with a paper towel with some white vinegar on it. You need to make sure there is NO fat residue in there or else your meringue won't fluff up. 2. Get a pot with 1 inch of water on the stove, to a strong simmer/low boil. In your stand mixer bowl, whisk together the whites and sugar until mixed. PRO TIP: just use your whisk attachment to do all of this to save you an extra item to clean. Set on top of hot pot of water and whisk/stir until a thermometer reads 155 F degrees. This can take 2-5 mins depending on temp of the egg whites. 3. Once to 155 degrees, move bowl carefully to stand mixer and mix with whisk attachment for 2 mins at medium and a few mins at med-high until you have medium stiff glossy peaks. 4. Stop, and dump 1/2 teaspoon salt & all that butter in there at once, trust me, you don't have to be careful here. Continue to mix at medium for a couple mins. Yes, it will break and curdle/separate, that is expected, but continue to mix it and it will come back together. Lots of people give up there thinking it's ruined but it's the expected result. After a few mins, it will be smooth buttercream. 5. Add 1 teaspoon vanilla or other flavoring and mix another minute, this time using the paddle attachment. It's not totally necessary but it knocks the air bubbles out.
