{"id":366,"date":"2019-05-01T08:24:51","date_gmt":"2019-05-01T08:24:51","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=366"},"modified":"2019-12-01T00:32:05","modified_gmt":"2019-12-01T00:32:05","slug":"custard-buttercream-german-buttercream","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/custard-buttercream-german-buttercream\/","title":{"rendered":"Custard Buttercream (German Buttercream)"},"content":{"rendered":"<p><strong>Yield<\/strong>: I dunno, a decent amount I guess.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1\/2 tsp vanilla<\/li>\n<li>30g egg yolk (~2yolks)<\/li>\n<li>180g whole milk <strong>or<\/strong> 90g milk + 90g heavy cream<\/li>\n<li>30g sugar<\/li>\n<li>1tbsp cornstarch<\/li>\n<li>1 stick butter, cut into cubes<\/li>\n<li>30g semisweet chocolate (<em>optional<\/em>)<\/li>\n<li>herbs or alcohol (<em>optional)<\/em><\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Combine sugar and yolks and whisk vigorously until sugar is dissolved.<\/li>\n<li>(<em>Optional<\/em>) For flavor infusion, add herbs to the milk, bring to a simmer, and let steep for 10 minutes before proceeding to 3.\u00a0 If adding only alcohol, no need to steep.<\/li>\n<li>Bring milk and vanilla to a simmer in a double boiler.\u00a0 Stir in corn starch.<\/li>\n<li>Remove from heat and add the yolks while stirring continuously.<\/li>\n<li>Return to heat and continue to stir until mixture thickens.<\/li>\n<li>Transfer to stand mixer bowl, and cover with plastic wrap directly on the custard.\u00a0 Place in the refrigerator to cool.<\/li>\n<li>Move to the mixer and whip, adding butter one cube at a time.\u00a0 If of the butter and custard is too different, the buttercream will separate.\u00a0 Put it back in the refigerator then try again.\u00a0 If you&#8217;re using chocolate don&#8217;t worry about it; the lecithin (an emulsifier) in the chocolate will fix your buttercream.<\/li>\n<li>(<em>Optional<\/em>) Soften chocolate in microwave, then whip into buttercream.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This buttercream starts with a Creme Patisserie and adds butter to create an extraordinarily decadent buttercream.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,42],"tags":[],"class_list":["post-366","post","type-post","status-publish","format-standard","hentry","category-in-progress-testing","category-needs-pic"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/comments?post=366"}],"version-history":[{"count":4,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/366\/revisions"}],"predecessor-version":[{"id":391,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/366\/revisions\/391"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media?parent=366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/categories?post=366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/tags?post=366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}