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or sabayon should translate well to french buttercream—think cinnamon, vanilla, lemon, pistachio, espresso, or dark chocolate. what to avoid: because it's made with egg yolks and butter, french buttercream may seem greasy when paired with high-fat ingredients, such as white chocolate, black sesame paste
, and so on. as with swiss, it's not suited to liquid sugars, such as honey, molasses, or maple syrup. how to customize: french buttercream can be made with toasted sugar or any type of raw, semi-refined, or brown sugar. since the recipe includes an ounce of liquid to help dissolve the sugar, french...
https://www.seriouseats.com/2020/01/frostings-guide.html