Easy French Buttercream Recipe 

He shows when things go wrong so he can teach you how to correct them. He's an amazing teacher.

I so agree….totally awesome guy!!!😊

Didn't edited, huh? 🙄

C’est de la crème pâtissière ?

Non, c'est de la creme au beurre qu'on trouve le plus souvent dans les buches de noel

@@aureliefavennec939 oh je comprend maintenant. Merci

I have a recipe I’m happy to share! I use a food scale for the perfect batch every time. Ingredients: 1 stick butter unsalted 116 g white sugar 107 g light brown sugar 1 tsp vanilla extract 1 egg room temp 213 g flour 1/2 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 1 dark or 70% cacao chocolate bar cut into small chunks 1/4 -1/2 cup mini semi sweet chocolate chips Steps: 1) in a saucepan, heat butter over medium heat stirring every couple minutes. Let it brown. You’ll see brown speckles on the bottom of the pan start to form, once you have a beautiful dark color and nutty aroma, remove from heat and allow to cool. 2) preheat oven to 375 (or skip if preparing ahead of time) 3) in a mixing bowl, combine your cooled brown butter, white and brown sugar. Use a stand mixer or electric hand mixer to beat them together until fully combined and creamy. 3) add vanilla extract and egg. Beat again until fully combined. Be sure to scrape the bowl halfway to ensure it’s fully mixed. 4) In a separate bowl combine your dry ingredients (flour, baking soda, baking powder, and salt) and whisk together so they are fully mixed. 5) add 1/2 the dry ingredients from that bowl to your bowl with the wet ingredients and mix together a little before adding the rest of the dry ingredients into your bowl. 6) mix together the dough until it’s the flour mixture is no longer visible. Be careful not to over mix, as this can lead to a less soft and more chewy cookie. 7) add on chocolate chunks and chips and give one final mix 8) line baking sheet(s) with parchment paper 9) scoop 1-2 tbsp of dough and roll into ball. And place onto baking sheet 10) Optional but IMO very important: CHILL COOKIE DOUGH AT LEAST 30 minutes. (I usually chill overnight) this will allow more flavor for your cookies to develop 11) bake for 9-12 minutes (depending on your oven). Look for edges of cookie BARELY starting to brown. Remove from oven 12) optional: immediately out of the oven shape cookies with a cookie cutter to be perfectly round and top with flaky sea salt. Allow to cool for 5 minutes and enjoy!

Thanks

@@alisa2628I may try that in the future. Thanks!

what a coincidence that happened to me before too XDD

@@alescuzyehhhit’s a sign! lol

@@Princesss93you should try his Swiss meringue buttercream too! It’s super simple and similar process to the French frosting. In my opinion I think it’s more simpler than the French but does take a long time for the meringue to cool down to room temp. Also the color is always super white! 😀

@@jaxoneason4470 :00 i might try it out too ahah thank you!

@@alescuzyehhh 👍😀

I like to give away my creations and make my friends gain the weight 😂😂

Good ideea

Me too

American buttercream is sooo heavy

Thanks a lot 😊

Welcome

Sounds delicious!

Second to like. Wish I could make you my angel cookies. Big big love cookies 😇😇😇😇😇😇

Sounds very temperamental. I would probably mess this up royally.

The hot sugar syrup heats the yolks to a safe temperature. They're effectively cooked, but since you add them slowly, they don't scramble.

Thank you!

thanks so much!