FRENCH BUTTERCREAM WITH CHOCOLATE COFFEE CAKE - EASY TO MAKE


Introducing one of my new favorite frosting recipes – French Buttercream! This recipe is from my newly released book, ‘The European Cake Cookbook’. You’ll find this recipe used throughout the book! If you’ve never tried making and using this version of buttercream, you’re in for a real treat! It’s silky smooth, luscious, flavorful and it holds its shape perfectly! It’s a less-sweet alternative for regular buttercream and can be used for cakes and cupcakes! This recipe will frosting 24 cups or a two layer, 8-inch 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!

Make sure to get a copy of my new cookbook here! It’s available online on amazon.com and also in-stores, like Barnes&Noble! This cookbook contains 65, all-new cake recipes that are perfect for any occasion!

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. After adding the butter, add the melted chocolate, salt and coffee extract. Mix again for a few minutes until a uniform and fluffy frosting forms.
4. For Chocolate Cake: preheat oven to 350F/177C. Line three, 8-inch (20-cm) baking pans with parchment paper and spray the sides with a baking spray. In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes, until fluffy. Then add in the eggs one at a time, mixing well after each addition. Dissolve the instant coffee in the warm milk, then add to the batter.
5. In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Divide the batter evenly between the three prepared pans. Bake in preheated oven for 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely before assembling cake.
6. For Coffee Custard: In a medium-sized mixing bowl, whisk together the egg yolk, sugar, cornstarch and water for 2 to 3 minutes, until the mixture is smooth; set aside. Combine the instant coffee, milk and flour in a medium-sized saucepan. Cook the milk, whisking constantly, until the milk is steaming hot but not boiling. Temper the hot milk into the egg yolk mixture, adding it slowly and whisking.
7. Once the two mixtures are combined, pour the custard base into the saucepan. Cook over medium-low heat for 4 to 6 minutes, stirring constantly with a rubber spatula, until the mixture thickens into a custard and holds its shape on the back of the spatula. Whisk the custard vigorously to get rid of any clumps. Remove the custard from heat and add the coffee liqueur and butter. Whisk until the butter is completely melted. Cover the custard with plastic wrap and place into the refrigerator to cool completely.
8. To assemble the cake, first cool the cake layers and custard completely. Prepare the buttercream while waiting. Transfer half of the buttercream into a pastry bag tipped with a star tip; I used Ateco tip no 847. For each layer, first pipe a barrier ring of the frosting around the edge, then fill the center with the coffee custard. Frost the top and sides of the cake with the remaining frosting. Add dollops of frosting on top and garnish with chocolate pieces.
9. Keep cake refrigerated. Remove the cake from the fridge a few hours before serving, allowing the cake to thaw and warm up.

Course      : Dessert
Recipe Type : Back To Cake Basics, Cakes


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