FRENCH BUTTERCREAM +CHOCOLATE COFFEE CAKE

So what makes French buttercream so great? The method of preparation is quite different that any other frosting! It’s made with egg yolks, sugar syrup and butter. The egg yolks are whisked until pale, then super hot sugar syrup is added slowly, cooking the egg yolks and creating a thick custard. The butter is added gradually in small amounts, until a fluffy and smooth buttercream forms.

The beauty of this recipe is you can create an endless variety of flavors! For this video recipe, I created a coffee-chocolate version for my ‘Chocolate Coffee Cake’ (also from the cookbook!), using melted chocolate and coffee emulsion. This recipe will work great with white chocolate or simply add any type of flavoring such as caramel/dulce de leche, vanilla, lavender oil or even strawberry emulsion!

My ‘Chocolate Coffee Cake’ is made with chocolate cake layers and a coffee-flavored custard. Watch these video recipes for more instructions.

INGREDIENTS
For French Buttercream:

• 5 large egg yolks
• 1/3 (80 ml) cup water
• 1 cup (200 g) white granulated sugar
• 2 cups (450 g) unsalted butter, softened
• 1/8 tsp salt
• 1 tsp coffee emulsion or extract
• 1 cup (175 g) semi-sweet chocolate chips, melted

For Chocolate Cake:

• 1 cup (226g) butter, softened at room temperature
• 1 cup (200 g) white granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup (236 l)) milk, lukewarm
• 2 tbsp instant coffee powder
• 1 3/4 cup (220 g) all-purpose flour
• 1/4 cup (45 g) cocoa powder
• 4 tsp (16 g) baking powder
• 1/4 tsp salt

For Coffee Custard:

• 1 large egg yolk
• 6 tbsp (75 g) white granulated sugar
• 1 tbsp cornstarch
• 1 tbsp (15 ml) water
• ¾ cup (177 ml) milk
• 2 tsp all-purpose flour
• 2 tsp instant coffee powder
• 1 tbsp (15 ml) coffee liqueur
• 2 tbsp (30 g) unsalted butter

INSTRUCTIONS

1. For French Buttercream: place the egg yolks into a stand mixer bowl and whisk on medium-high speed for a few minutes until thick and pale. Meanwhile, combine the water and sugar in small saucepan. Heat the sugar, not stirring, over medium-high heat until the temperature reaches 238F/115C, about 5 minutes. Keep the mixer running on medium speed and pour the hot syrup in a slow and steady stream into the egg yolks.
2. Once all the sugar syrup has been added, turn the mixer up to high speed and whisk for 5 to 7 minutes, until mixture is thick and pale in color. It also needs to be just lukewarm to touch. Begin adding the butter, 1 to 2 tablespoons at a time, mixing for about 15 to 20 seconds after each addition. Scrape down the sides of the mixing bowl often to get all the butter mixed in well. The buttercream will start to thicken as more butter is added.
3. ................................................

for full instruction please see ; tatyanaseverydayfood.com

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