Chef Alain’s Weekly Recap – Week 36
March 20, 2015
Chef Alain’s Weekly Recap – Week 36
Chef Alain’s Blog
49 1/2 Shades of Butter. A few days ago, I was musing with a couple of food writers’ friends about the success of 50 Shades of Grey and wondered how such work could be so successful. Jokingly, I told them, “Maybe I should write a book about 50 Shades of Butter.” Read my article HERE
Low Carb Paleo Show with Chef Alain and Mark Moxom
LCPS 036: We had the pleasure to interview Nell Stephenson aka the Paleoista and the founder of Just Eat Real Food. You can listen to it HERE
Chef Alain Movie of the Week
This week, I offer you a preview of an upcoming movie, Organic Rising: A look at the organic food movement in the U.S. directed by Pulitzer Prize winner Anthony Suau. See the preview HERE
As a bonus, here’s why you should chew your food by Jax Caddell aka Boy Gone Healthy… HERE
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Chef Alain’s Weekly Recipe
Creme au Beurre – French Buttercream
Ingredients
– 1/2 cup water
– 1 cup granulated sugar
– 1 pinch cream of tartar
– 1 whole egg
– 3 large egg yolks
– 1 pound unsalted butter, sliced and softened at room temperature
– 1 teaspoon vanilla extract
– Pinch of sea salt
Procedure
1. Combine water, sugar and cream of tartar (to prevent crystalization) in a medium saucepan. Heat over low heat, stirring with a wood or silicone spoon, until sugar has dissolved and the syrup is clear. Clean the side of your pot with a brush dipped in hot water to prevent crystals. Increase heat to medium-high and bring syrup to a boil.
2. Meanwhile, place whole egg and yolks in the bowl of a stand-mixer fitted with the whisk (or, if using a handheld mixer, in a medium mixing bowl) and whisk on high speed until thick and foamy.
3. Bring your syrup’s temperature to 235°F (use a candy thermometer). Remove from heat. While your mixer is running at medium speed, slowly drizzle hot syrup on the side of the mixing bowl so you don’t splatter sugar all over the kitchen.
4. When all the syrup has been added, keep whisking your mixture until the bottom of the bowl feels barely warm to the touch.
5. Add room temperature butter a little at a time while your mixer is running on low speed until all of it is in. Add vanilla and salt. Increase speed until your buttercream looks smooth and creamy. Please note: If your buttercream separates, don’t worry, keep mixing, it will come together eventually.
6. Add additional flavor as you need and use your buttercream immediately. You can also refrigerate in an airtight container or a zip-lock bag for up to 2 weeks or in the freezer for up to 2 months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Flavor as needed.
Chef’s tip: Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge.
Comments?
I you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com
Until next week, I wish you a great week.
A Votre Sante – To Your Health
Chef Alain Braux
Note: If you like one of my books, can you post a review on Amazon.com? Thanks!
GMO 101 Paleo French Cuisine Gluten and Dairy-Free Healthy French Cuisine Lower Cholesterol
Merci! Chef Alain
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