{"id":404,"date":"2012-12-17T10:59:36","date_gmt":"2012-12-17T09:59:36","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=404"},"modified":"2012-12-19T11:18:24","modified_gmt":"2012-12-19T10:18:24","slug":"genoise-style-buttercream","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/genoise-style-buttercream","title":{"rendered":"Genoise-style buttercream"},"content":{"rendered":"

\"Chocolate<\/a><\/p>\n

If you want to fill and decorate a Christmas Yule Log<\/strong> (B\u00fbche de No\u00ebl)<\/em>, buttercream is the perfect choice<\/strong> for a rich taste and nice appearance.<\/p>\n

There are different methods<\/strong> to make buttercream<\/a>, and the following recipe presents the Genoise-style<\/strong> one, which uses whole eggs<\/strong> rather than just yolks or whipped whites. As you can imagine, it is not the lightest of buttercreams, but it is well suitable for the holiday season!<\/strong> \ud83d\ude42<\/p>\n

\n \n

Genoise-style buttercream<\/h2>\n
\n \n \"\"Print recipe<\/a> <\/div>\n
\n <\/div>\n
\n \n <\/a> \n <\/div> \n \n <\/table> \n
\n

\n Ingredients <\/h2>\n \n

\n \n \n \n \n \n \n \n \n \n \n \n \n
3 <\/td>\n Eggs (room temperature) <\/td>\n <\/tr>\n \n \n \n \n \n
200g <\/td>\n Granulated sugar <\/td>\n <\/tr>\n \n \n \n \n \n
60ml <\/td>\n Water <\/td>\n <\/tr>\n \n \n \n \n \n
30g <\/td>\n Glucose (you can omit it or replace it with honey) <\/td>\n <\/tr>\n \n \n \n \n \n
350g <\/td>\n Unsalted butter (very soft) <\/td>\n <\/tr>\n \n \n \n \n \n
140g <\/td>\n 70% Chocolate (Optional - Melted on a bain-marie and cooled) <\/td>\n <\/tr>\n \n \n \n \n \n
<\/td>\n Other flavourings (e.g. coffee, vanilla...) (optionalyl, to your taste) <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table> \n <\/div>
\n

\n Directions <\/h3> \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n <\/div>\n \t\n\t\t\t\n\t\n\t\t\t \n\t\n\t\t\t
\n\t\t\t\t

Note<\/h3> \t\t

The buttercream can be used at once since it has the perfect consistency to be spread or piped. It can also be stored for several days in an air-tight container in the fridge, but then it must be left at least 10 minutes at room temperature before using.<\/p>\n<\/div> \n\n<\/div>\n\n \n","protected":false},"excerpt":{"rendered":"

If you want to fill and decorate a Christmas Yule Log (B\u00fbche de No\u00ebl), buttercream is the perfect choice for a rich taste and nice appearance. There are different methods to make buttercream, and the following recipe presents the Genoise-style one, which uses whole eggs rather than just yolks or whipped whites. As you can<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[116,6],"tags":[122,118,112,666,119,120,121],"class_list":["post-404","post","type-post","status-publish","format-standard","hentry","category-creams-custards-sauces","category-recipes","tag-buche-de-noel","tag-buttercream","tag-chocolate","tag-christmas","tag-decor","tag-frosting","tag-yule-log"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=404"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/404\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}