French Chocolate Buttercream |קרם חמאה שוקולד צרפתי | Kosher Pastry Chef

[@Roshel-Patisserie]

Thanks!

[@Bianca-Bibistaarten]

8 (135gr) eggyolks - mix till light 90 gr water 225gr sugar - heat till 118celcius mix with egg until egg mixture is 32celcius 230gr soft unsalted butter - in the bowl 85gr chocolat 70% melted 32celcius ready for use.

[@RivkahMariel]

Hello Roshel. It makes me, oh, so happy when I see the KZbin recommendation of your recent video! Thank you. It looks so velvety and rich. Keep posting please. It's a delight to watch your work. May Y- kepp blessing you.

[@Roshel-Patisserie]

Oh thank you!

[@RivkahMariel]

@@Roshel-Patisserie You are very welcome Roshel. Looking forward to the next one! May Y keep blessing you

[@KylaFuller]

This is new to me. Are we meat and cheese kosher?

[@annafilban2859]

Can you make this in advance and store in the refrigerator? Looks delish!

[@Roshel-Patisserie]

Yes, you can store French Chocolate Buttercream in the refrigerator. It is a custard-based buttercream that contains egg yolks, so it needs to be refrigerated to prevent spoilage. You can store it in an airtight container for up to 3 days. When you are ready to use it, let it sit at room temperature for 20 minutes until it is thick but spreadable. French Chocolate Buttercream can also be frozen for up to 3 months. To freeze it, place it in a freezer-safe container and seal it tightly. When you are ready to use it, thaw it overnight in the refrigerator, then bring it to room temperature. Whip it with a hand mixer if necessary to restore its consistency.

[@Bianca-Bibistaarten]

Thank you for the tutorial. Is it a firm buttercream after cooling?

[@Roshel-Patisserie]

yes

[@Bianca-Bibistaarten]

@@Roshel-Patisserie Thank you for answering 🌹👍🏻

[@szelokho2574]

Is french buttercream much denser than Swiss meringue buttercream because the base is egg yolks

[@Roshel-Patisserie]

French buttercream is a gorgeously smooth, velvety, rich buttercream. Because it's made with an egg-yolk foam (i.e., pâte à bombe), it naturally has a bright yellow color and a higher fat content than Swiss or Italian buttercream, which are both made with egg whites.

[@harsharajput6468]

We would like you to join our cooking platform KHAL site You could get featured on the homepage.........

[@todor55]

Thanks!

[@Roshel-Patisserie]

Welcome!