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PBS 110: Buttercream Icing and Brownie Puddle Tart
This is the easiest no fail recipe for classic buttercream with no thermometer needed. But it's no fail only if you watch this video! Note how the entire surface of the syrup is bubbling which means it is hot enough to cook the egg yolks without over-cooking them and how the butter is added only when the yolk/syrup mixture is cool to the touch!
I promise you will adore the Brownie Puddle Tart. It will appear as individual brownies in the upcoming book.
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Comments
Great videos, again! Loved the buttercream piping tips, like cutting the bag opening on a curve and using a bench scraper to push out air pockets.
Thanks Rose and Hector!
Reply to this Posted by: Julie | July 7, 2009 11:24 AM #
Hi Rose
I watched your buttercream video and I loved it.
I couldn't find the recipe in the link
could you please post it here
and can I use Glucose for the syrup?
THANKS
Reply to this Posted by: Anonymous | July 7, 2009 9:13 AM #
Thank you for this video, I´m very happy for this one.
Reply to this Posted by: Rosa Orue | July 6, 2009 9:41 PM #
After buying the PPB, the Brownie Puddle Tart became our "house" brownie. It is delicious!
Reply to this Posted by: SarahM | July 2, 2009 8:53 PM #
I'm just amazed at how neatly you work. Try as I may, no matter how hard I twist, and how careful I am, I always end up with buttercream shooting out the back at some point in the project, clinging to the cabinets and splatterin my clothes. The cake looks beautiful.
Reply to this Posted by: Bill | July 1, 2009 1:11 PM #