Buttercream Centers
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- เผยแพร่เมื่อ 12 พ.ย. 2020
- Holiday traditions begin in the kitchen, and we find that recipes are shared from generation to generation in a labor of love. There's nothing quite like the satisfaction you get from sharing something you made from scratch with the people you love.
Today's class is no exception - buttercream chocolate centers evolve from the simplest of ingredients to the most beautiful and decadent treats and gifts around.
Although we had to scrap the first batch (watch the video, you'll know what we're talking about), these chocolates turned out perfect. Not because they LOOK perfect, which of course they do, but because they were made in a kitchen by friends with care and laughter and those are two ingredients that are most invaluable.
This brings back so many memories of watching my mom make her Christmas candies! She made so many different kinds and while she didn't have any of the fancy tools that are out there now, her chocolates always looked beautiful! She used to buy a 10 pound block of chocolate and temper it herself on the stove. She would also paint the bottoms of the fondants so that they wouldn't leak, especially her cherry chocolates. And on her chocolates, she would add her signature curly top of chocolate on top. I'm so lucky to have inherited her recipes and the booklet from the candy school that she attended. Making candies is so much fun! It truly a lost art. I have a freeze drier so I freeze dry several fruits and grind them up in my Vitamix to use in cooking. Thanks for posting this video.
@@joanbrown8639 No, I do not have the legal rights to do that. Even though the company is no longer in business, I wouldn't want to breach legal protocols to do that. Sorry.
These are my most Guilty pleasures👌❤️❤️❤️
Please , is there an alternative for marshmallow cream?
Excellent!... I was hoping that he would comment on recipe tweaks to pipe the buttercream.
that's a great idea!! Maybe next time around!
Would you share what went wrong with the first batch?
We used organic sugar in the first batch and it totally didn't work the same. We changed to regular granulated sugar for the second batch and it worked great.
Where is the written recipe? These look amazing
Here you go! They are so amazing, using the freeze-dried raspberries is a game-changer. www.gygiblog.com/blog/2020/11/10/buttercream-centers/
Any thoughts about this vs. fondants buttercream without cream? I have been using a recipe with sugar, water and cream of tartar to 238 then worked on marble incl 4 tbsp soft butter. Does the cream and butter cooked in and marshmallow cream create a different result? I'm intrigued!
Whelp, I think I messed up not one, but 2 batches. The first went too hot way too fast. Perhaps because I used baker's sugar and tried a 1/4 recipe..so retried with normal cane sugar, 1/2 of the recipe and scaled much more slowly on the second. To be extra safe, I pulled the pan at 237, not 238. Help! It looked a little like the cream curdled. The candy eventually turned smooth, then suspiciously like taffy. It firmed up and began to act like buttercream (grainiyish and fitm) but has a far smoother and glossy texture than I would expect ..what might I have done wrong? Yes, I had tested my thermometer multiple times...still..any thoughts,? In the past I used a fondant style recipe ..sugar, water, a tiny bit of butter with no issues. I really wanted to try something new. Maybe glossy, a little tiny bit sticky and super smooth is the right result?
Small batches are SO hard to get the temp right. Each step: cooking, cooling, tabling must be pretty exact, and they just don't go into enough detail here. This video/recipe plays way to fast and loose to get predictable results every time, as they demonstrated.
@@sutrasofdelight I think that if an experienced candy maker has to do it twice, we know it can be unpredictable...I think I crossed a small line into taffy land plus the marshmallow cream made it too sticky .also perhaps related to temp.
So what happened to make the first batch not right? Was it the temp in the pot or?
The only difference between the two batches was the sugar used. We used organic sugar in the first batch and it was a flop. John recommends using pure granulated cane sugar.
@@orsongygi oh ok thank you :)
SO WHY WAS IT RUINED???????? THAT MIGHT HAVE BEEN HELPFUL INFO DONT YOU THINK ??????
Fudge.....this is fudge. Some people call it creamy fondant or candy fondant.....but it's FUDGE.
Clearly under-cooked, tabled too hot (should be 110-120) and not tabled long enough (it probably would have grained eventually.) Sorry those thermometers are just NOT accurate. You can use the old fashioned mercury thermometer to get close, but you really need digital to get it right on the money. Fondant requires ACCURACY AND PATIENCE.