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Post by Truffaut on Jun 14, 2007 12:03:56 GMT -5
Well that part was just the custard. Don't forget that the caramel has sugar, butter, heavy cream and salt!
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Post by Shoesy on Jun 14, 2007 12:08:21 GMT -5
Sounds better every minute!
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Post by sistereurope on Jun 14, 2007 12:14:10 GMT -5
Shoesy...suffice it to say that you'd have to do a whole lot of ballet dancing to work those puppies off...but they totally sound worth it!!!!! (I'm still resisting the urge to jump in my car and head south
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Post by Happygoin on Jun 14, 2007 12:38:06 GMT -5
Truffaut, you described a classic buttercream until you added heat. What a different recipe! Not that that's a bad thing My feeling is that anything with "salted caramel" in the name is probably divine!
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Post by Truffaut on Jun 14, 2007 12:42:07 GMT -5
It was way too thin to be a real buttercream. Besides, I've never done a buttercream with granulated sugar, hot milk and egg yolks. Have I missed something?
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Post by Truffaut on Jun 14, 2007 12:46:16 GMT -5
I just did an internet search and found that there is a "French Buttercream" as opposed to an "American Buttercream". Indeed, what I almost made was a French buttercream. I think maybe my butter wasn't soft enough and that's why it was too thin. A little cooking fixed it right up though.
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Post by Happygoin on Jun 14, 2007 12:51:43 GMT -5
No...but without measurements, I'm just going by the ingredients you listed. It sounds similar to making a buttercream, but when I went back and looked at the ingredients, I realized you said MILK not WATER. I get it now. I bet it would also make a great addition to homemade ice cream.
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