Hershey's Dark Cake Hershey's Dark Cake with banana mousse filling (previous post below )and chocolate milk crumbs between the layers. The butter cream is a French Butter Cream, recipe below. This recipe is for experienced bakers you must be skilled in working with hot syrup.
French Butter Cream:
4 cups sugar
1 cup water
6 whole eggs, room temperature
2 1/2 pounds unsalted butter (room temperature and very soft, cubed into small pieces)
2 tsp. vanilla extract
In a heavy Kitchen Aid Stand Mixer, whip eggs with whip attachment until double in size. While whipping eggs, at this time bring 4 cups sugar and 1 cup water to a boil in a sauce pan. Have a pastry brush with a cup of water to gently brush sides of sauce pan as it is boiling. This prevents the sugar from crystallizing and ruining the syrup. Using a candy thermometer bring the temp to 236 degrees Fahrenheit.
Please be super careful, hot syrup can be very dangerous and you should have experience in the kitchen to do this. When sugar reaches temperature, slowly pour in to egg mixture while the mixer is on high and whipping the eggs. Keep the stream of sugar away from the whip while mixing. You must be careful when doing this.
The eggs will deflate, continue beating after syrup has been added for another 15 minutes on high until the bowl is cool. I sometimes place a tea towel on top of my mixer because the mixture is whipping on high and this helps from having it go all over your kitchen. Keep a close watch. I would not leave kitchen at this time.
When cool to touch, you can add the soften butter a cube at a time. Continue to beat for 8 minutes until it thickens to the consistency of butter cream. Add vanilla and whip until incorporated. This is just the best butter cream ever.
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