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Today, Let's make 'Anglaise buttercream' using anglaise sauce that is one of buttecreams for macaroon filling. ^^
Anglaise buttercream
Ingredients
2 (40g) Egg yolk
40g Sugar
1ts Vanilla extract
60g Milk
225g Unsalted butter
1. Dice the unsalted butter.
2. Separate the white from the yolk.
3. Add sugar in egg yolk and mix.
4. Add the vanilla extract and mix.
5. Heat the milk over medium heat.
6. When the surface of milk boils, remove it from heat.
7. Add milk into the mixture a little by little and whisk rapidly to prevent yolk from boiling,
8. When the milk is mixed, pour it into pot again,
9. Heat it over medium heat and stir it quickly to prevent from burning.
10. Boil it until 82-84℃, If you don't have thermometer, a line should be remained when you scoop it by spatula and draw a line.
11. Cool the anglaise sauce until 23-25℃.
12. Combine the unsalted butter with the cooled anglaise sauce in 4-5 times at medium to high speed mixing.
(Use the 25℃ of unsalted butter after placing it in room temperature. At this point, the butter is dented by pressing with finger.)
(If you add the butter at once, the butter cream might be separated. So mix the butter in several times and it also makes smooth butter cream.)
13. Make the cream in side of bowl clearly during mixing.
Mixing : The butter could harden fast in winter. So when it harden a little, slightly heat it using microwave and mix it.
In summer, mix it over while putting it in the refrigerator for a moment to prevent from melting.
Storage : Butter cream can be stored in closed container or sealing with wraps in refrigerator for five days or in freezer for a month.
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Music; Wistful Harp
12 сен 2024
