Claire Saffitz's French Buttercream | Foundational Recipe | Dessert Person | Recipe Test Review
Today I'm testing our Claire Saffitz's French-style buttercream from her Dessert Person cookbook. This buttercream is EXTREMELY FUSSY and not for the faint-of-heart. I had to make it 2 times and still struggled through it a bit! The texture of this frosting is incredibly thick and creamy. It's sweet, but not overtly so -- nothing like American Buttercream. The texture here is totally smooth -- again, unlike American Buttercream there's no grittiness. The chocolate flavor is super-rich and decadent.
TIMESTAMPS
00:00 Introduction
00:39 Ingredients & prep
01:23 First attempt
05:44 Second attempt
10:17 End Result
10:27 Tasting
10:53 How to save curdled frosting
11:44 Sign off
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French Macaron Recipe | ALL the Tips and Tricks!
This French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. I’ve packed ALL my tips into this video to help you out because no there really isn't any one foolproof, easy macaron recipe, they are finicky little guys.... If your macarons aren't picture perfect they will still be delicious, so grab you ingredents and let's get baking!
Recipe:
TOP TIPS FOR MAKING FRENCH MACARONS
THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.
Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
Add your coloring to the meringue after it reaches the soft peak stage.
When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
The macarons will be best after 2-3 days resting in the fridge.
If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.
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The Most Fool-Proof Macarons You'll Ever Make
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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Macaron Filling- Martha Stewart
French sandwich cookies, known as macarons, need a great filling to set them apart. Here’s a recipe we know that you’ll be able to make easily for filling these delicate cookies.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make French Buttercream
How to Make French Buttercream
Full Recipe:
This creamy, custardy buttercream is made with egg yolks and it's BEYOND delicious!! If you love pastry cream then you basically have to make this immediately! In the video I say it's not appropriate for building a cake with but I think it's totally fine, you just need a lot of it! It does pipe really beautifully so I would say it's perfect for cupcakes or macarons.
Some Tips and Pointers
*THE BUTTER!! It has to be soft but not super soft about to melt. When you press into it the butter should yield but only after you apply a bit of pressure.
*Don't let the sugar go past 240F (115C), if you do things will get chunky.
When you add the sugar syrup in run the mixer on LOW, you don't want hot sugar splattering all over the place.
*The recipe doesn't make a huge batch so if you're trying to ice a small cake make a double batch.
*Because of the yolks this buttercream will never be white, if you need a lighter frosting then try Italian or Swiss meringue buttercream.