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Adapted from a cookbook called "Miette" namesake of the pastry shop in San Francisco who publish it.

makes 6 cups,
1) 2 cup (14oz) sugar
1) 1/3 cup water
2) 5 large egg whites
2) 1 tsp. cream of tartar
3) 3 cup (1½lbs) unsalted butter, room temp.
4) 2 tbsp. vanilla extract

Combine (1) in saucepan (ensure all sugar is 'wet' add more water as needed), heat until mixture reaches 248F, 5-10min

Meanwhile, whisk (2) medium-low speed until soft peaks, then slowly pour 248F syrup (1) and raise speed to high, until stiff peaks forms until mixture cools to 65-70F 5-10min.

Allow meringue to cool completely, then add butter (3) one tablespoon at a time at medium speed. Mixture may look curdled - raise speed to high.

Frosting should be smooth & thick, Add vanilla (4) & mix thoroughly.

Use buttercream immdiately or:

◊Refrigerate up to 1 week - bring to room temp about 1hr, then beat until soft and spreadable

◊◊Freeze up to 2 months - thaw in fridge

Add on from a different book:

Coffee Buttercream: combine 1 tbsp. of instant espresso powder with 2 tsp. of water. Add to buttercream.

Chocolate Buttercream: melt 5oz bittersweet chocolate. Cool until barely warm and melted, stir into 1 cup of buttercream, then add into the rest of the buttercream.

makes 6 cups,
1) 1 cup (7oz) sugar
1) ½ cup water
2) 7 large egg yolks
3) 2 cup ( 1 lb) unsalted butter, room temp

Combine (1) in saucepan, heat, stirring to dissolve sugar to 238F

Whisk egg yolks (2) and drizzle 238F syrup (1) on the side of the bowl, on & off add

Continue whisking until mixture cools to 70-75F

Then add butter (3) one tablespoon at a time

◊Refrigerate up to 1 week

◊◊Freeze up to 2 months

makes 3 cups,
1) 10 oz 62% chocolate, chopped
1) 2/3 cup (2.5oz) powdered sugar
2) ¾cup + 1 tbsp. heavy cream
3) 2 large egg yolks
4) 3 tbsp. (42g) unsalted butter, room temp.

Combine (1) in heatproof bowl (double boiler)

Heat (2) in saucepan to a gentle simmer.

Pour (2) into (1), heat over double boiler, stir until smooth.

Beat yolks (3) & temper with the hot chocolate mixture

Add butter (4) and stir until smooth.

Strain mixture.

Use immediately or transfer to air tight container & refrigerate up to 2 weeks.

makes 2½ cups,
1) 2 cup whole milk
1) ½ vanilla bean
2) 7 large egg yolks
2) ½ cup (3.5oz) sugar
2) 2 tbsp. cornstarch
3) 2 tbsp. unsalted butter, room temp

Heat (1) until almost boiling, cover & let steep for 1 hour.

Whisk (2)and temp with a hot milk.

Cook, whisking constantly until mixture thickens 2min.

Strain mixture, cooll to room temp.

Whisk in butter(3).

Cover pastry cream with plastic wrap directly touching surface to prevent skin from forming.

Refrigerate up to 3 days. No freezer.