Buttercream: a timeless classic

26Sep
Submitted by Bruno Van Vaere... // September 26th 2013
Buttercream: a timeless classic

Buttercreams add a lot of flavour to pastries, as well as being the ‘glue’ that sticks the different parts of these sweet treats together, such as the brioche, cake, biscuit, macaroons or chocolate. They are indispensible to the ‘architect’ in every pastry chef, because they enable the construction of true taste sensations using real butter or cream. Let’s take a refresher course, shall we?

 

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We always note a conspicuous rise in butter consumption in the pastry sector towards the end of the year, due to the preparation of creams, buttercreams and mousselines. Examples include stuffed macaroons (very popular right now), pralines, Opéra and Javanais pastries, Misérables (a Belgian-French pastry with vanilla buttercream and delicate almond biscuit layers) and all kinds of party and wedding cakes.

 

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What are buttercreams?

Buttercreams are emulsions of liquid and fats, mixed into a light, smooth substance. Debic butter has excellent emulsifying properties, without containing any of the added emulsifiers found in vegetable fats.

 

It's important to note that there are many different types of buttercream

The same methods tend to be used to prepare buttercreams: recipes using boiled sugar, Anglaises, and the addition of beaten egg whites or pastry cream. Recipes using icing sugar or syrup are particularly popular with chocolate and biscuit manufacturers. This section will focus on pastry only.

 

Buttercream with boiled sugar or Duchesse cream

  • 1000 g sugar
  • 75 g glucose
  • 300 ml water
  • 300 g eggs
  • 50 g egg yolk
  • 1000 g Debic Butter Crème

 

1. Boil the sugar with the water and glucose to 121°C.

2. Pour the boiling syrup on top of the beaten egg yolks and eggs.

3. Beat at medium speed and allow to cool.

4. Add chunks of Debic Butter Crème and continue to mix at maximum speed until you have a smooth,

      firm buttercream.

 

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Composition cream based on an Anglaise

  • 1 l milk
  • 850 g sugar
  • 170 g egg yolk
  • 2 vanilla beans
  • 1000 g Debic Butter Crème

 

1. Open the vanilla beans and heat them in the milk together with one half of the sugar.

2. Add the other half of the sugar to the egg yolk.

3. Stir together at 85°C, pass through a sieve and allow to cool.

4. Mix the Debic Butter Crème until smooth and gradually pour the cooled Anglaise on top.

5. Continue to beat the mixture at maximum speed until you have a smooth, firm buttercream.

 

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Buttercream based on Debic Crème Anglaise

 

1. Bring all ingredients to room temperature.

2. Mix the Debic Butter Crème until smooth and alternately whisk in the Debic Crème Anglaise Bourbon and syrup

      gradually until you have a smooth, firm buttercream.

 

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Buttercream with culinary foam

  • 250 ml water
  • 800 g sugar
  • 400 g egg whites
  • 200 g sugar
  • 1 vanilla bean
  • 1000 g Debic Butter Crème

 

1. Boil the water, sugar and vanilla bean to 121°C and gradually pour on top of the beaten egg whites and sugar.

2. Continue to beat until the foam has cooled sufficiently (30°C max.).

3. Beat the Debic Butter Crème until smooth and fluffy and carefully fold in the foam.

 

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Buttercream with pastry cream (custard)

  • 1000 g Debic Butter Crème
  • 800 g pastry cream

 

1. Beat the Debic Butter Crème until foamy and gradually mix in the pastry cream.

2. Continue to beat at maximum speed until you have a smooth, firm buttercream.

 

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Debic Parfait buttercream

 

1. Beat the Debic Butter Crème with the sugar until smooth and beat until fluffy.

2. Gradually add the Debic Parfait.

3. Continue to beat at maximum speed until you have a smooth, firm buttercream.

 

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