The French Pastry Chef
Base Formulas
space
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Category Feature
spaceBase Formulas (24)
spacePastry CreamThe Most Popular item in this Category
spaceBavairan Cream
spacePate Choux
spaceFondant
spaceFrangipan
spaceGanache
spacePate Sucre
spacePuff Pastry
spaceApricot Glaze
spaceButtercream
spacePate Brioche
spaceVanilla Flan
spaceSweet Dough
spacePate Freuiteage
spaceFabrication Ganache
spaceSyrup
spaceWhipped Cream
spacePate Croissant
spaceApple Filling
spacePastry-Buttercream
spaceDecor Meringue
spaceCream Cheese Icing
spaceLemon Creme
spaceCinnamon Bark
space~~end of category~~
Open MenuViennoiserie
Open MenuNew Boulangerie
Open MenuEmpty Shells
Open MenuIces-Sorbets
 
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Pastry Buttercream

A very rich filling made from equal parts of buttercream and pastry cream. This sets up quite firm, so you will want to use this preparation right away.

Category:
Base Formulas 		Serving Size:
As needed		Difficulty Level:
Beginner		 Photo Gallery:
Yes		Storage Factor:
Do not store

Pastry-Buttercream - Base Formulas Category
| Pastry-Buttercream |

Ingredients Required: Pastry-Buttercream



  Ingredient Quantity
1. French Buttercream (soft) 1 part (by weight)
2. Vanilla Pastry Cream 1 part (by weight)


Preparation Instructions: Pastry-Buttercream





12 free samples remaining.
Buy the cookbook for just 6.95


© by The French Pastry Chef™
2000-2012 All Rights Reserved