I am happy that somebody starts this trend on the internet. In Austria we don’t use buttercream at all, only for old fashioned cakes. So I can’t understand it till today!
Thnx for the sharing , are these recipes forgiven or do we have to stick to the exact measurements? Obviously the method isn't something we can play with, especially pasturing and cooking the eggs. Let me know pls . Thnx from Melbourne 🇳🇿❤
I’ve never tried doing cremeux before but seeing your recipe, I would love to give it a go. If I use it as a filling for a cake and put buttercream barrier and frosting would it be ok?
