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Category: French Buttercream

French Buttercream

Leave it to the French to find a way to make one of the richest preparations in all of pastrydom even richer. How do they do that? By employing egg yolks in their classic buttercream instead of an egg white foam. What impact does this have on taste and texture? As you’d expect it makes […]

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Posted on 10/09/0805/07/14Categories French Buttercream, Pastry Components106 Comments
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